Vanilla and Bean · by Traci York★ 5.0 (2)

Vegetarian Stuffed Poblanos Peppers with Rice

Name: Vegetarian Stuffed Poblanos Peppers with Rice
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8, 8 Servings
Cuisine: mexican
Ingredients: 1 1/2 pound (670 grams) Poblano Peppers (8 medium peppers); 2 teaspoons Vegetable Oil (like coconut or olive oil, plus more for the baking pan); 1/4 cup (35 grams) Yellow Onion (diced small, about 1/4 of an onion); 1/4 cup (45 grams) Green Bell Pepper (diced small, about 1/2 a small pepper); 1/2 cup (120 grams) Long Grain White Rice; 1/2 teaspoon Fine Sea Salt; 1 teaspoon Cumin (ground); 1/2 teaspoon Smoky Paprika; 2 teaspoon Chili Powder; 1/2 teaspoon Garlic Granules (or two small cloves of garlic, minced); 2 teaspoon Tomato Paste; 1/2 cup (110 grams) Prepared Salsa (I like homemade); 1 1/3 cups (305 grams) Vegetable Broth; 1 cup (140 grams) Zucchini (diced small, about one small zucchini); 3/4 cup (80 grams) Corn (fresh or frozen, from about 1 small cob); 1 3/4 cup (425 grams) Cooked Pinto Beans (drained, about one can (black beans are a delicious sub!)); 3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese (leave out for dairy free); 1/2 a Lime (juiced); 1 Medium Avocado; Fist Full of Cilantro; 3-5 Pickled Jalapeño Rings (take it up for the heat!); 1/4 teaspoon Cumin (ground); Water for thinning; Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos

NUTRITION · PER SERVING80M COOK

CAL 17%·PRO 26%

CARBS 47G55% OF CAL

11G FIBER29G OTHER7G TOTAL SUGAR

FAT 13G34% OF CAL

4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano peppers stuffed with a spiced rice mixture of beans, zucchini, and corn, then baked with cheese. Served with avocado cream, it's a hearty vegetarian meal that can be prepped ahead.

mainmexicancasserolebeansgluten freevegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

1 1/2 pound (670 grams) Poblano Peppers (8 medium peppers)
2 teaspoons Vegetable Oil (like coconut or olive oil, plus more for the baking pan)
1/4 cup (35 grams) Yellow Onion (diced small, about 1/4 of an onion)
1/4 cup (45 grams) Green Bell Pepper (diced small, about 1/2 a small pepper)
1/2 cup (120 grams) Long Grain White Rice
1/2 teaspoon Fine Sea Salt
1 teaspoon Cumin (ground)
1/2 teaspoon Smoky Paprika
2 teaspoon Chili Powder
1/2 teaspoon Garlic Granules (or two small cloves of garlic, minced)
2 teaspoon Tomato Paste
1/2 cup (110 grams) Prepared Salsa (I like homemade)
1 1/3 cups (305 grams) Vegetable Broth
1 cup (140 grams) Zucchini (diced small, about one small zucchini)
3/4 cup (80 grams) Corn (fresh or frozen, from about 1 small cob)
1 3/4 cup (425 grams) Cooked Pinto Beans (drained, about one can (black beans are a delicious sub!))
3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese (leave out for dairy free)
1/2 a Lime (juiced)
1 Medium Avocado
Fist Full of Cilantro
3-5 Pickled Jalapeño Rings (take it up for the heat!)
1/4 teaspoon Cumin (ground)
Water for thinning
Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos

At a glance

PER SERVING · TIME 80M

CAL 17%·PRO 26%

CARBS 47G55% OF CAL

11G FIBER29G OTHER7G TOTAL SUGAR

FAT 13G34% OF CAL

4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 50m
Sodium: 591mg
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: 840mg
Calcium: 147mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 591MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegetarian Stuffed Poblanos Peppers with Rice

Nutrition & ingredients

Ingredients

At a glance