Peter Piper Picked a Peck of Stuffed Poblano Peppers

I’ll bet Peter Piper’s Poblano Peppers don’t taste like mine! Gah! I’ve never made stuffed poblano peppers and in fact, I’ve never eaten a poblano (I don’t think). They are hotter than I thought but not as hot as a jalapeño. Be careful when you chop them. Trust me when I tell you.

This is such a simple recipe. It’s decadent but you don’t feel stuffed when you eat it. It’s my new version of comfort food. It has just the right amount of zing that goes with Tex-Mex or Southwestern or Mexican food. In case you want to make this, here you go.

Of course I made up the recipe, but I kept notes for my fans.

2 poblano peppers, split and seeded
1/4 cup finely diced red onion
1 green onion finely sliced including white part
3 tablespoon chopped cilantro
1 ear corn, slightly roasted and kernels removed
1/2 c cheese (Mexican mix)
3 tablespoons sour cream
1/2 cup black beans, drained
3/4 cup yellow rice
3 tsp Lode Red Adobo seasoning (savory spice) or cumin, salt, paprika, granulated garlic, onion powder and pepper combo

Mix chopped veggies, corn, beans together and seasoning. Fold in rice, cheese and sour cream. Fill peppers, top with additional amount of cheese. Bake at 350 for 20 minutes until cheese is bubbly.