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  • Prep-time: / Ready In:
  • Makes 4 stuffed peppers

Stuffed poblano chiles are classic Tex-Mex fare. Save time by stuffing them fresh and steaming them instead of roasting, stuffing, and baking. To quickly thaw corn, place it in a fine-mesh sieve and rinse with hot water. Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 

stuffed poblano chile peppers

Ingredients

  • 4 large fresh poblano chile peppers (tip, above)
  • 2 cups hot cooked brown rice
  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • ½ cup frozen roasted corn, thawed
  • ½ cup fresh salsa
  • ⅓ cup sliced scallions (green onions)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped green olives
  • 2 tablespoons pumpkin seeds (pepitas), toasted

Instructions

  1. Split peppers down center, making a T. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. In a bowl stir together the next seven ingredients (through olives). Spoon rice mixture into peppers.
  2. Place peppers in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Sprinkle with pepitas.

Comments (3)

(4.33 from 3 votes)
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Julie Dossantos4 months ago
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I followed the suggestions mentioned in comments: adding cumin, salt, onion powder and chili powder. I also used Rotel. I placed ours in air fryer on roast setting for 7 minutes. So yummy!

Karen5 months ago
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I used this as more of an inspiration recipe. I swapped out the salsa for a can of Ro-Tel tomatoes with green chilies, omitted the green olives (gross) and added 1 tsp each of cumin and chili powder. Also salt. I topped with sour cream because I’m not vegan but I think adding some vegan cheese, sour cream or avocado would be good. I’ll make this again and keep doctoring it.

Terrie Dagley5 months ago
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In all fairness, I didn’t use olives so they might have made a difference. The basic ingredients are great; but it needs some seasonings…such as cumin, chili powder, perhaps a little nutritional yeast. Looking forward to seeing what others recommend.

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