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.
8x11.5" baking dish
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: 2 halves Calories: 352 kcal Carbohydrates: 52 g Protein: 10 g Fat: 12 g Saturated Fat: 6 g Cholesterol: 28 mg Sodium: 532 mg Fiber: 5 g Sugar: 6 g