- 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.
By Shelli McConnell,
- 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
- 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.
- 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.
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