Stuffed Poblano Peppers

Yield: 24 servings


  • 12 poblano peppers
  • 3 cups cooked brown rice
  • 1 1/2 cups drained black beans
  • 2 cups salsa
  • 3 cups shredded Mexican cheese
  • Fresh cilantro


  1. Cut the peppers in half and remove seeds.  Place on a baking sheet, skin side up, and broil for 5 minutes.
  2. Flip the peppers over.
  3. In a mixing bowl, combine the rice, beans, and salsa.  Stuff the 24 half peppers.  Sprinkle with cheese.
  4. Return the peppers to a baking sheet and broil for 1-2 minutes, until the cheese is melted.
  5. Sprinkle with fresh cilantro and serve immediately.
Adapted from HyVee.