September 1, 2010

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

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

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!

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