Stuffed Poblano Pepper Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers filled with a seasoned mixture of rice, corn, beans, and cheese, cooked in a skillet. A vegetarian Mexican-inspired main with bright, comforting flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 6 ounce package Lundberg Organic Sprouted Chili Verde Rice
- 1 tablespoon olive oil
- 1 white onion (diced)
- 2 poblano peppers (cored and diced)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 cup corn kernels
- 1 15 ounce can pinto beans, drained and rinsed
- 1 large tomato diced
- juice of 1 lime
- 1 cup shredded Monterey Jack cheese*
- cilantro & avocado for topping
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 775mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 307mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.