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.
4mediumpoblano pepperscut lengthwise in half, seeds & membranes removed
4slicesPepper Jack cheesehalved
¼cupSour cream
¼cupSliced black olives
Fresh cilantrochopped for garnish (optional)
Instructions
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.
Video
Notes
Go all vegan by removing the cheese & sour cream or use vegan alternatives