Stuffed Poblano Peppers

Stuffed Poblano Peppers
Photo by Marcus Nilsson


  • Kosher salt and black pepper
  • ¾ cup long-grain white rice
  • 1 15-ounce can kidney beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 4 poblano chili peppers
  • 1 ½ cups corn kernels, fresh (from 3 ears) or thawed frozen
  • 4 ounces goat cheese, crumbled

Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions. Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet. Broil until the skin is charred black, 2 to...

View full recipe at My Recipes


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