Stuffed Poblano Pepper Casserole

Sandy Kitely

 

Ingredients:

1 cup brown rice

2 1/4 cups vegetable broth

1 teaspoon cumin

1 teaspoon coriander

1/2 cup thinly sliced green onions

2 cloves garlic - minced

1/4 cup fresh oregano - roughly chopped (or 1 tbsp dried)

1 1/2 cups corn

1 cup shredded cheddar cheese

4 poblano peppers - sliced in half, seeds removed

 

  • In a large pan, add the rice, vegetable broth, cumin and coriander.

  • Bring the broth to a boil, reduce the heat to low and cook for 45 minutes or according to package directions.

  • Stir the green onions, garlic, oregano and corn into the pan of cooked rice.

  • Add the shredded cheese, and stir until well blended and the cheese has melted.

  • Preheat the oven to 400 degrees Fahrenheit.

  • Spray a 9 inch by 13 inch glass or ceramic baking dish with non stick cooking spray.

  • Place the poblano peppers on the bottom of the baking dish.

  • Stuff each of the poblano peppers with the rice and cheese mixture.

  • Extra filling can be placed on the bottom of the casserole dish, around the stuffed peppers.

  • Place the baking dish in the oven and bake for 20 to 25 minutes, or until lightly brown on top.

  • ENJOY!

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