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Roasted poblano peppers stuffed with rice, black beans, corn and cheese.
Preheat oven to 400ºF.
Slice peppers in half and scoop out seeds. Microwave the peppers for 1 minute to slightly soften them. Season with salt and pepper. Set aside.
In a large pan with a cover, heat oil and saute onions until soft. Add drained black beans and corn and mix.
Drain tomatoes and reserve juice. Add tomatoes to pan along with rice. Add chicken stock and season with salt, pepper and cayenne. Bring to a boil, then lower heat. Cover pan and allow to cook for about 15 minutes until rice has absorbed liquid.
Spoon a healthy amount of rice mixture into halved peppers. Place peppers in a small roasting pan. Add the reserved tomato juice to the bottom of the pan. Top peppers with cheese.
Cover pan with foil and put into oven for 25 minutes. For the last 5 minutes, take foil off pan.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!