Cheese And Rice Stuffed Poblano Peppers

Cheese And Rice Stuffed Poblano Peppers


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Stuffed peppers are a classic dish to make in many ways. This one has to be one of the best and easiest. You'll be wanting seconds in no time.

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Chicago, IL

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 4 poblano peppers, roasted, seeded, skins removed
  • 2 Tbs. butter
  • 1 onion, diced
  • 1 C cooked instant rice
  • Salt
  • Pepper
  • 1 C shredded Monterey jack cheese
  • Hot sauce, optional

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Preheat the oven at 375 degrees.

In a bowl, mix butter, onion, rice, salt, pepper and cheese together until well combined.

Open up the peppers and fill with stuffing. Place in a baking pan and top with hot sauce, if desired.

Cook for 25 to 35 minutes, or until done. Serve warm with additional hot sauce if desired.

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