Southwest Stuffed Poblanos

Rated 5.0 stars by 1 users

Author:

Texan Heartland

Servings

Prep Time

25 minutes

Cook Time

30 minutes

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.

Recipe Note

For a smoky twist, char the poblano peppers over an open flame or broiler before stuffing. This adds a roasted depth of flavor that pairs beautifully with the creamy Hill Country Verde Hot Sauce.