Texan Heartland Recipe
Southwest Stuffed Poblanos
- Servings
- 4
- Prep Time
- Cook Time
Smoky, mild poblano peppers meet a savory filling of rice, beans, chicken, and cheese — all tied together with the creamy freshness of Texan Heartland’s Hill Country Verde Hot Sauce. Baked until golden and bubbling, this dish is as comforting as it is vibrant, with a Tex-Mex flair that feels both rustic and refined.
Ingredients
- 4 large poblano peppers
- 1 cup cooked rice
- 1 cup shredded chicken (or black beans for vegetarian option)
- 1 cup shredded Monterey Jack cheese (divided)
- 1 cup Texan Heartland Hill Country Verde Hot Sauce (plus extra for serving)
- ½ cup corn kernels (fresh or frozen)
- ½ cup black beans (if not used as the main protein)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Preheat oven: Heat to 375°F. Lightly grease a baking dish.
- Prepare the poblanos: Slice each pepper lengthwise, remove seeds and membranes, keeping the peppers intact. Place them cut-side up in the baking dish.
- Make the filling: In a skillet, heat olive oil and sauté onion and garlic until fragrant. Stir in rice, chicken (or beans), corn, black beans, and ½ cup Texan Heartland Hill Country Verde Hot Sauce. Mix until well combined.
- Stuff the peppers: Fill each poblano generously with the mixture. Top with remaining cheese.
- Bake: Cover with foil and bake 20 minutes, then uncover and bake another 10 minutes until cheese is melted and bubbly.
- Serve: Spoon extra Texan Heartland Hill Country Verde Hot Sauce over the peppers, garnish with cilantro, and serve hot with lime wedges.
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