Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers
Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers might be just the side dish you are searching for. For $1.7 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 256 calories, 11g of protein, and 14g of fat per serving. This recipe serves 5. 37 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. A mixture of lime juice, monterey jack cheese, cooked brown rice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Joanne Eats Well with Others. It is perfect for The Fourth Of July. With a spoonacular score of 50%, this dish is solid. Similar recipes include Good Cook Stuffed Burger Challenge: Corn and Monterey Jack Stuffed Shrimp Burgers, Black Bean & Pepper Jack Stuffed Poblano Peppers, and Tomatillo And Corn Stuffed Poblano Peppers.
Servings: 5
Ingredients:
3 poblano chile peppers, seeded and halved lengthwise
2 bell peppers, seeded and halved lengthwise
2 ears shucked corn
2 cups chopped seeded tomato, divided
1 cup hot cooked brown rice
¼ cup chopped fresh cilantro, divided
2 tablespoons pine nuts, toasted
2 tablespoons cream cheese
2 teaspoons fresh lime juice
¼ teaspoon kosher salt
3 ounces Monterey Jack cheese, shredded
2 ounces queso fresco, crumbled
Equipment:
oven
baking pan
bowl
frying pan
Cooking instruction summary:
Heat oven to 400F. Place the pepper halves cut-side down on a parchment-lined baking pan in a single layer. Place in the oven and bake for 20 minutes. Meanwhile, prepare the filling. Cut the kernels from the ears of corn. Toss in a large bowl with 1 cup of the tomatoes, the rice, 2 tbsp of the cilantro, pint nuts, cream cheese, lime juice, salt, and Monterey Jack cheese. Once the peppers are done baking, remove the pan from the oven and flip over the peppers. Divide the rice mixture evenly among the chile peppers, stuffing them as much as possible. Return to the oven and bake for 7 minutes. Remove the pan from the oven again and sprinkle the queso fresco over the peppers. Bake for 5-10 minutes, or until the cheese is melty and starting to brown. Remove from the oven and divide among 5 plates. Sprinkle with the remaining tomatoes and cilantro before serving.
Step by step:
1. Heat oven to 400F.
2. Place the pepper halves cut-side down on a parchment-lined baking pan in a single layer.
3. Place in the oven and bake for 20 minutes.
4. Meanwhile, prepare the filling.
5. Cut the kernels from the ears of corn. Toss in a large bowl with 1 cup of the tomatoes, the rice, 2 tbsp of the cilantro, pint nuts, cream cheese, lime juice, salt, and Monterey Jack cheese.
6. Once the peppers are done baking, remove the pan from the oven and flip over the peppers. Divide the rice mixture evenly among the chile peppers, stuffing them as much as possible. Return to the oven and bake for 7 minutes.
7. Remove the pan from the oven again and sprinkle the queso fresco over the peppers.
8. Bake for 5-10 minutes, or until the cheese is melty and starting to brown.
9. Remove from the oven and divide among 5 plates. Sprinkle with the remaining tomatoes and cilantro before serving.
Nutrition Information:
covered percent of daily need
