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Cheesy Stuffed Poblano Peppers

  • 3 min
  • Easy
  • 16
Mild poblano chiles are delicious stuffed with black beans, rice, roasted corn, and bacon under a blanket of creamy white queso.
  • Rice, cooked -- 42 oz
  • Corn, roasted, kernels -- 36 oz
  • Smoky black beans, cooked -- 36 oz
  • Bacon, diced, rendered -- 21 oz
  • Onions, fine dice -- 6 oz
  • Red bell peppers, fine dice -- 3 oz
  • Scallions, julienned -- 2 oz
  • Poblano peppers, peeled, seeded, kept whole -- 32 ea
  • Chef-mate ¡Que Bueno! White Queso Sauce -- 32 fl oz
Preparation
1
Combine the rice, corn, black beans, bacon, onions, red bell peppers, and scallions.
2
Gently fill each pepper with 3/4 cup of the rice mix. Carefully close each pepper.
3
To order, thoroughly heat 2 peppers in oven. Plate and ladle 6 oz White Queso Sauce over the peppers and serve.
Components