Cheese Smothered Stuffed Poblanos.
I want to shout it from the rooftops. I can’t stop eating poblanos!
Today I’m embarrassing myself.
It’s embarrassing how easy these little peppers are. I’m embarrassed to show them to you. Embarrassed to even talk about them because they just… seem… so… simple. And they are.
But some times I find that I gotta share these little simple things that taste so good to me, even if I have the weirdest taste buds ever right now, because things don’t ALways need to be trashed up.
Errr, well, the kinda do. I’d love a world where they do.
I’m not a gigantic fan of traditional stuffed peppers – probably because of the tomato sauce – but I make them for Eddie a few times a year and they are totally one of his all-time favorite things. What I can get behind are these poblanos… mostly because I go crazy over poblanos and just think they taste BETTER than green bell peppers, but also because I stuffed and then smothered them with cheese. And other delicious things like jasmine rice (ugh so good) and black beans and stuff like that. And they make the most perfect side dish OR dinner OR snack, depending on if you’re into that kinda thing.
I am.
So we haven’t really had a crazy heat wave yet. Not one of those omg-it’s-so-hot-I-can’t-bear-to-turn-on-the-oven heat wave. Like maybe one or two days at 90 degrees. Which is completely awesome for the people in my life because I have been bratty and complaining. AND it means that I can still turn on the oven and it’s really no biggie.
Plus, I had a good four week run of caprese salad every night where I was like oven? What’s an oven? This was a welcomed change.
Um and can we talk about how I’m going to make these later this week again and grill them? You should probably do that. And let’s add grilled corn! Why not?
Cheesy Summer Stuffed Poblanos
Ingredients
- 6 poblano peppers
- 1 tablespoon olive oil
- 1 cup cooked jasmine rice
- 2/3 cup black beans
- 2/3 cup freshly grated monterey jack cheese + extra for topping
- 2/3 cup grape tomatoes, quartered
- 1/3 cup freshly torn cilantro
- 4 green onions, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream
- salsa for serving
- sliced avocado for serving
Instructions
- Preheat the oven to 425 degrees F. Slice the tops off of the poblano peppers and remove the inner ribs and seeds. Rub the outsides and insides with olive oil and sprinkle with a pinch of salt and pepper.
- In a bowl, mix together the rice, beans, cheese, tomatoes, cilantro, green onions and garlic. Add in the salt and pepper. While mixing, I sort of mashed everything together with the beans so it stuck. Stir in the sour cream until combined – helping to hold things together.
- Stuff each pepper with the rice and bean mixture. Place them on a parchment paper covered baking sheet. Bake for 25 minutes, then remove and add a few handfuls of cheese on top of the peppers. Bake for 15 minutes more. Serve immediately with salsa and avocado!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I am the person that eats all the cheese off the baking sheet too.
86 Comments on “Cheese Smothered Stuffed Poblanos.”
I have never tried poblanos before, but !! This looks amazing!
JESS! are you coming to NYC? I have pre-ordered Seriously Delish and my fingys are crossed you will be coming my Manhattan way – let a sista know!!!
ps – loves these.
Oh I am so making this this weekend!!
Those look great, and I looooooooove eating the crispy cheese off of the pan!
The stuffed pepper recipe of my dinner dreams!
Wow! Yum! When’s dinner! Way to go! Can I have seconds! Hey can you tell I find these clever little guys wonderful!
I used cubanelle peppers instead of poblanos and they were still delicious. Thanks for another amazing recipe!
I just made these and they were delicious!! Thank you for the amazing recipe. Can’t wait for the next one!
Pingback: Fascinating Friday Links #40 + Jumping for Joy | Daily Moves and Grooves
Pingback: Friday Favorites. | A Tasty Life
Pingback: What's dishing on the blogs: Restaurants and greens | Pittsburgh News
Pingback: Menu for the Week of August 10, 2014 | Two at the Table
I fully intended on making this as directed, but the poblanos at the market looked pretty sad. So, I stuffed red bell peppers instead. (I also added a couple diced jalapenos to the filling.) They were terrific, super easy, & the hubby loved ’em. Definitely making these again. Thank you!
These were AMAZING upon AMAZING! Thank you for the recipe! I’m making it for the second time in a week! YUMMMMMMMMMMMMMMM
Finally made these tonight, they’re in the oven as I type and I CANNOT WAIT
made these with hatch green chiles instead of poblanos, they were delicious!
I made this a few weeks ago and am making them again tonight for a family Labor Day picnic tmrw – they are amazing! My first time cooking poblanos.. they are surprisingly spicy even after being cooked!
Pingback: links: food | Xcuz Me
Made these tonight! Delicious — I loved the roasted poblanos! Also the baked cheese on the cookie sheet was amazing!
Pingback: Shishito Peppers | Bourbon and Honey
I’ve made these a few times, love them! Question, how well do you think the uncooked stuffed peppers would freeze? Have you ever tried it? thanks!
I have not tried it, but I think it would work well!
I’m wondering how your poblano peppers tasted without roasting them first?
Ugh, these look soo delicious!! You should come to ND. We’ve been getting our heat wave this past week. Temps have been in high 90s and have gotten up to 101. Today is supposed to be the same…always happens when summer is almost over and we’re a week and a half from when school starts again.
Pingback: These Delectable Vegetable Dishes are the Best Starters for that Healthy Lifestyle - Wow Amazing
Pingback: These Delectable Vegetable Dishes are the Best Starters for that Healthy Lifestyle - U11
this is a HUGE favorite in our house! we eat veg every tuesday for religious reasons & this is a go to…my husband actually asks for it (big deal). also, thank you for giving me the confidence to cook with cast iron…it has become my go to for anything i can possibly cook in it. :)
Pingback: She Won't Stop Talking
<3<3
Pingback: Bacon Roasted Carrots – Bacon Roasted Carrot Recipe – Chow Hub
Pingback: Cool post thanks this is really good more on please – Definitely Maybe Yes
I make stuffed peppers every week and this is my FAVORITE recipe. I sometimes add green chilis and or jalapeños depending on what I have in my fridge but this recipe is DELICIOUS AND EASY! The sour cream, halved tomatoes, and green onions are what makes it.
Made this recipe last night, and everyone loved it. I used precooked brown bimini rice instead of white rice, and jalapeno monterey jack cheese. I also added a chopped jalapeno and 2 t cayenne dried pepper to the stuffing to increase the spiciness. I also premade mine in advance and just put it in the refrigerator before guests arrived, and took it out 20 minutes before baking.
This recipe is so good. I added ground beef. No beans.