Stuffed peppers with just a little different bite

Stuffed peppers are a great meal. With a side a salsa or guacamole and a big hunk of crusty bread, they can be a meal on their own. For meat-eaters, they are a good side dish.
Sometimes, though, you get a little bored with plain old green peppers, which are traditionally used for stuffing...after all, they are good bowls when they are emptied out. They stand on their own and have plenty of room for stuffing,
Poblano peppers (known as Ancho Chilies when they are dried) don’t stand up so well, but they have a mild flavor with an occasional blast of heat. They make a great stuffing pepper that may not look as stand up on the plate, but with an exciting, yet not too hot bite you never get from green peppers.
The peppers themselves are very low (less than 1.5 grams) in fat. They are relatively high in fiber, low in calories and sodium and have no cholesterol. Of course when you stuff them with veggies and cheese, the figures are changed. Use soy cheese and up the amounts of vegetables and this can be a fairly diet friendly dish.
This recipe is a good hearty one. It will serve four people with two pepper each.

Stuffed Pablano Peppers



8 Poblano peppers
1 medium onion, chopped
1 cup cooked corn
1 cup cooked black beans
4 cloves of garlic, finely chopped
3 teaspoons chili powder
1 tablespoon cumin powder
3 cups cooked rice
1 lime or lemon, squeezed
Salt to taste
1 cup grated cheese of your choice. Pepper Jack is really good at one end of the spicy spectrum, mozzarella at the other.


  • Roast the pepper in an oven with broiler on or stove top on all sides. Then, put the peppers in a paper bag and let them cool.
  • In the meantime, heat the oil in a pan and sauté onions and garlic. Then add the chili powder, cumin powder and mix it all up well. Add the corn, black beans and mix with the spices.
  • Add rice, salt, squeeze some lime juice and mix well. Adjust seasonings if necessary.
  • Once the peppers are cooled down, peel off the skin. Core the top of the pepper to pull out the seeds.
  • Stuff the rice mixture in each pepper and slit open the narrow side of tpepper half way. Stuff the cheese into the slit.
  • Bake it in a preheated 350 degree oven for about 5 minutes or until the cheese has melted.

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