A delicious, meatless dinner, slightly spicy stuffed poblano peppers with a Mexican rice and black bean mixture and salsa topped with a little cheese.
Pin Mexican Rice and Black Bean Stuffed Poblano Peppers here.
Mexican Rice and Black Bean Stuffed Poblano Peppers is my spin on Chile Relleno mixed with stuffed peppers. Think of it as a hybrid of the two. I adore a ooey, gooey, cheesy and spicy Chile Relleno, but the calories keep it out of my everyday diet. My solution is to still enjoy the mildly, spicy poblano pepper but stuff it with better for you ingredients, like rice and beans. I added a little cheese on top to give it a more luxurious taste.
This one has become one of my all-time favorite vegetarian dinners. In fact, I think I will make it when my In-laws come to visit. On Thursdays, they always eat vegetarian. Coming from Singapore, they won’t get a lot of Mexican flavors. Now this is by no means authentic Mexican food, don’t get your knickers in a twist about it. (I don’t know why that old English saying popped into my head) It is just a fun summer meal that will satisfy any craving for Mexican food.
Since you never know how spicy a poblano is going to be, you can fill a green pepper for the kids. Most poblanos are very mild, but every once in a while you get one that is an overachiever and spicy. My husband loves taking a bite and finding he has a spicy one. To him, it is like winning the chili lottery. Very rarely can I make something with enough spice for him. The only time I have seen him decide he had enough spice was when he was eating a ghost pepper hamburger at a local restaurant. That burger will blow your socks off.
Last time we were in the restaurant, a parent ordered it for their child. The server told them multiple times that it was really hot and were they sure. The child still got it. When we saw them give the child the plate, my husband and I both turned to watch. One teeny bite and the child was gulping down water as fast as he could. Surprisingly, he took off most of the ghost pepper salsa off and ate the burger. That burger still had to have been burning with spice. This child must have a really good tolerance for spice. I would have been crying eating that burger.
You don’t have to worry about that with this recipe. You may get a renegade poblano every once in a while, but for the most part they are mild. Try Mexican Rice & Black Bean Stuffed Poblano Peppers next week for dinner and let me know what you think. Did you get an overly spicy poblano, too mild or was it just right?
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Mexican Rice and Black Bean Stuffed Poblano Peppers
- 4 poblano or pasillo peppers
- 2 cups cooked rice
- 1 can low-sodium black beans , drained and rinsed
- 1 can diced tomatoes with green chilies
- 1/2 cup finely chopped onion
- 1 garlic clove , minced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tsp . kosher salt , divided
- 1/4 cup grated reduced fat cheddar cheese
- 1/4 cup panko bread crumbs
- 1/4 tsp . chili powder
Place an oven rack below the broiler and preheat oven on broil.
Place peppers on a baking sheet covered with parchment paper.
Broil for 5 minutes on each side.
Place peppers in a paper bag and let steam for 5 to 10 minutes. You want them just cool enough to handle.
Turn oven down to 400°.
Peel off the outer skin. Cut a slit down one side of the pepper. Remove the stem, seeds and membranes with a small knife.
Place them back on the baking sheet.
In a large bowl, combine rice through next 6 ingredients. Stir in 3/4 tsp. kosher salt.
In a small bowl, mix together cheese, panko chili powder and 1/4 tsp. kosher salt.
Stuff 1/2 cup of rice mixture into each pepper. Sprinkle on cheese mixture.
Bake for 20 minutes. Serve remaining rice on the side.
Happy Healthy Eating,
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