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Westward Stuffed Poblanos
Packed with both comfort and kick, mild poblanos bake up with a mixture of zesty Texas Ranchero® Pinto Beans, cilantro-lime rice, chipotle peppers in adobo, and tangy queso fresco.
- Prep Time
15 Mins
- Cook Time
20 Mins
- Serves
45
INGREDIENTS
- 45 Poblano Peppers
- 2.25 Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 2.25 Qt Cilantro-Lime Rice, Prepared, Reserved Chilled
- 1.25 cups Chipotle Peppers in Adobo Sauce, Chopped
- 6.75 cups Queso Fresco. Crumbled
- Kosher Salt (To Taste)
- Ground Black Pepper (To Taste)
- Olive Oil (As Needed)
- Cilantro, Minced (As Needed)
INGREDIENTS
- 45 Poblano Peppers
- 2.25 Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 2.25 Qt Cilantro-Lime Rice, Prepared, Reserved Chilled
- 1.25 cups Chipotle Peppers in Adobo Sauce, Chopped
- 6.75 cups Queso Fresco. Crumbled
- Kosher Salt (To Taste)
- Ground Black Pepper (To Taste)
- Olive Oil (As Needed)
- Cilantro, Minced (As Needed)
DIRECTIONS
- Preheat a convection oven to 400°F. Slice each poblano pepper lengthwise and de-seed to hollow out the center.
- In a large bowl, combine remaining ingredients except olive oil and cilantro. Mix well. Salt and pepper to taste.
- Fill each hollow pepper with ½ cup beans and rice mixture and pack tightly. Place each stuffed poblano on a sheet pan lined with parchment paper.
- Drizzle each pepper lightly with olive oil. Season with salt and pepper.
- Bake for 20 minutes or until peppers are completely blistered. Garnish with a pinch of cilantro before serving.
