Rio Bravo Rice-Stuffed Poblanos Recipe

Roasted to perfection, these Rio Bravo Rice-Stuffed Poblanos filled with Texmati® White Rice, cilantro and smoked Gouda will wake your taste buds.

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Serves
6
Total Time
25
Prep Time
20
Cook Time
5

Ingredients

  • null 1 cup, uncooked Texmati® White Rice
  • null 6 large poblano peppers
  • null cooking oil
  • null ⅔ cup sour cream
  • null 1 ½ cups smoked Gouda, or cheddar cheese, shredded, divided
  • null 1 cup frozen whole kernel corn, thawed
  • null ⅓ cup cilantro leaves, chopped (plus additional for garnish)
  • null Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 ° F
  2. Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
  3. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
  4. Divide mixture among the peppers; sprinkle with remaining cheese.
  5. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.