Brown & Wild Rice Stuffed Poblano Peppers

These vegetarian stuffed sweet poblano peppers are filled to the rim with flavor using Inspired Organics brown & wild rice blend and black bean & corn salsa. They make the perfect hearty side dish or complete meal.
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Prep Time 45 minutes
Bake Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Servings 4
Calories 352 kcal


  • 8x11.5" baking dish
  • Large knife
  • Medium saucepan
  • Mixing spoon
  • Serving dish
  • Measuring Cup


  • Nonstick cooking spray
  • 1 cuo iO organic brown & wild rice
  • 1 cup Corn & Black Bean Salsa
  • 4 medium poblano peppers cut lengthwise in half, seeds & membranes removed
  • 4 slices Pepper Jack cheese halved
  • ¼ cup Sour cream
  • ¼ cup Sliced black olives
  • Fresh cilantro chopped for garnish (optional)


  • Preheat oven to 350°; spray 8x11.5" baking dish with cooking spray.
  • Prepare rice as label directs; stir in salsa. Makes about 2 1/2 cups.
  • Fill peppers with rice mixture and place in single layer in prepared dish; bake 25 minutes or until tender-crisp. Top peppers with cheese; bake 5 minutes or until cheese melts.
  • Serve peppers topped with sour cream and olives garnished with salsa and cilantro, if desired.




Serving: 2halvesCalories: 352kcalCarbohydrates: 52gProtein: 10gFat: 12gSaturated Fat: 6gCholesterol: 28mgSodium: 532mgFiber: 5gSugar: 6g
Keyword Easy Recipes, Gluten-Free, Healthy, Healthy Eating, Vegan, Vegetarian, Whole Grain
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