Stuffed Rice, Bean, and Cheese Poblanos

I was debating on if I should post this recipe or not. While we were eating dinner, I thought it was good. Hearty, satisfying, flavorful...but not fantastic. However, the more I think about this dish, the more I realize I am looking forward to the leftovers. I guess I really did like it; although, it took me a little while to come to that full conclusion. This version is vegetarian; but the husband and I agreed that this would be fantastic with chorizo added, as well. We served our stuffed poblanos with some zucchini sauteed with onions and red wine. It was quite a tasty meal!

Stuffed Rice, Bean, and Cheese Poblanos
Adapted From: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009

Ingredients:
4 poblano peppers, seeded and halved
1 Tablespoon olive oil
1 can of vegetarian refried beans
1/4 of white onion, diced
2 garlic cloves minced
1 cup of salsa of your choice, divided
1/3 cup of fat-free milk
4 green onions, diced
1 (8.8-ounce) pouch microwaveable cooked brown rice
1-2 Tablespoon of lime juice
1 cup Jack cheese, shredded
Chopped fresh cilantro, for garnish (optional)
salt to taste
cooking spray

Directions:
Preheat oven to 400 degrees.

Cook rice according to package directions in the microwave. Once cooked, add rice to a bowl and season with salt, half of green onions, and lime juice. Stir to combine and set aside.

In a small sauce pan, heat olive oil over medium-high heat. Add onions and saute until translucent. Add garlic and cook for an additional 30 seconds. Add beans, milk, and a 1/2 cup of salsa. Turn heat down to medium-low, and stir until combined and heated through. Remove from heat and set aside.

Grease a 9 x 13 pan with cooking spray. Place halved poblanos in the bottom of the dish. Fill each poblano as follows: rice, beans, remaining salsa, and then top with the cheese. Bake for 30-45 minutes, or until poblanos are soft (it may take a little longer, depending on your oven.) Once cooked, remove from oven and sprinkle with fresh cilantro and green onions. Serve and enjoy!



The Result:
This was pretty simple to put together, with solid Mexican-inspired flavors. Overall, this was a good weeknight dinner choice!