Quick Vegetarian Stuffed Poblano
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
1
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Calories
555 kcal
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Course
Main Course, Appetizer
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Cuisine
Vegetarian
Quick Vegetarian Stuffed Poblano
Description
The poblano pepper is first roasted in the oven until softened and slightly charred, which enhances its smoky and mildly spicy flavor. The filling combines cooked white rice with black or pinto beans plus fresh cilantro and a squeeze of lime to add brightness and freshness. The use of queso fresco adds a creamy texture and mild salty flavor to the filling. Optional garnishes like pickled onions provide a tangy contrast.
Salsa de Aguacate is prepared by blending ripe avocado with garlic, lime juice, cilantro, water, and salt to create a smooth, slightly tangy dip that complements the stuffed pepper. This sauce brings richness and freshness to balance the savory filling and smoky pepper. The dish is quick to prepare using cooked leftovers or canned beans and simple blending for the sauce.
This vegetarian stuffed poblano is suitable for a light lunch or dinner, offering a balanced combination of textures and flavors. The recipe allows flexibility with ingredients and can be served alongside other Mexican-style dishes or enjoy as a standalone meal.
Ingredients
- 1 poblano pepper
- 1 cup white rice cooked
- few poonfuls black beans or pinto beans, cooked
- queso fresco cheese
- cilantro freshly chopped, optional
- pickled onion optional
- lime
For the Salsa de Aguacate:
- 1 avocado
- 1/2 garlic clove
- juice of lime 1 lime
- 4-5 prigs cilantro
- 1/4 cup water
- 1/4 teaspoon salt
Instructions
- Start by giving the Poblano a good rinse. Then roast it in the oven (400F) for 20 minutes.
- For the beans and rice mixture I used some leftovers that were in the fridge. I warmed them up and then added a single cup of the cooked white rice to a bowl along with a few spoonfuls of the cooked beans, some freshly chopped cilantro, and a squeeze of lime. Combine well.
- Note: if you want to want to quickly cook some rice, just add 1/2 cup rice to a saucepan along with a glug of oil. Cook over medium heat until the rice is turning opaque, then add a single cup of stock or water and 1/4 teaspoon salt. Combine well, bring to a boil, then reduce heat to a simmer and let cook, covered, until all the liquid is absorbed. Canned beans will also work fine for this recipe -- I typically drain and rinse canned beans.
- To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water
- Prepare the remaining fixings. For me that meant crumbling some Queso Fresco, dicing up some Pickled Onions, and chopping up a bit more cilantro.
- Once the Poblano is mostly roasted (20 minutes) pull it from the oven and de-seed it. I usually carve out the top third of the Poblano so it retains raised edges, but you are welcome to just slice it in half. Discard the seeds and any loose, puffy bits of skin.
- Stuff your Poblano with the rice-and-beans mixture, then return it to the oven to bring everything up to temp, 5-10 minutes or so.
- Now it's time to garnish! I added Queso Fresco, freshly chopped cilantro, diced Pickled Onions, plenty of the Salsa de Aguacate, and a final squeeze of lime. Yum!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 608mg | 25% |
| Potassium | 1291mg | 27% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 119mg | 132% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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