15 min
PREP TIME
35 min
COOK TIME
13
INGREDIENTS
Servings: 4
INGREDIENTS
- Stuffed Peppers
- 4 large poblano peppers, halved, seeds and membranes removed
- 1 tablespoon olive oil
-
1
cup
cooked
white rice
![substitution]( "substitution")
Substitutions available
/ cooked brown rice or cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1/2 cup finely chopped red onion
- 1 cup Cholula® Fajita Sauce, divided
-
1
cup
shredded
Monterey Jack
![substitution]( "substitution")
Substitutions available
/ shredded Oaxaca cheese
- Fresh cilantro, for garnish
- Lime Crema
-
1/2
cup
Mexican crema
![substitution]( "substitution")
Substitutions available
/ sour cream
- 1 lime, zested and juiced
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon salt
INSTRUCTIONS
- 1 Preheat oven to 350°F. Spray large sheet pan with no stick cooking spray. Arrange poblano pepper halves in single layer pan.
- 2 Roast 10 - 15 minutes, until tender crisp.
- 3 Meanwhile, heat olive oil in large skillet on medium heat. Add bell pepper and onion; cook and stir 3 – 4 minutes until softened. Stir in the black beans. Cook 2 – 3 minutes longer until vegetables are tender. Add 3/4 cup of the Fajita Sauce, stirring until the mixture well blended and sauce is heated through.
- 4 Remove poblanos from oven. Increase oven temperature to 375°F. Carefully stuff each poblano pepper with the prepared filling, being careful to avoid tearing the peppers. Drizzle remaining Fajita Sauce evenly over peppers and sprinkle with the shredded cheese.
- 5 Bake 10 minutes longer, or until the cheese is melted and bubbly.
- 6 Meanwhile, mix all ingredients for the lime crema in small bowl until well blended. Remove stuffed peppers from the oven. Garnish with fresh cilantro. Serve hot with a dollop of lime crema on top or on the side.
