Quick Vegetarian Stuffed Poblano

Here's another impromptu meal I make for some quick eats...Vegetarian Stuffed Poblanos. Stuffing a freshly roasted Poblano with a simple rice-and-beans mixture is as easy as it gets, but I'm always amazed how satisfying these leftover-type meals can be.

5 from 4 votes

Quick Vegetarian Stuffed Poblano

I hope you get some ideas from these Quick Vegetarian Stuffed Poblanos! I gooped on plenty of Salsa de Aguacate and highly recommend trying that if you have an avocado on hand.

Prep Time10

Cook Time20

Servings:

Calories: 555kcal

Author: Mexican Please

Ingredients

1 Poblano pepper
1 cup cooked white rice
few spoonfuls cooked beans (black or pinto)
cheese (I used Queso Fresco)
freshly chopped cilantro (optional)
Pickled Onions (optional)
lime

For the Salsa de Aguacate:

1 avocado
1/2 garlic clove
juice of 1 lime
4-5 sprigs cilantro
1/4 cup water
1/4 teaspoon salt

Instructions

Start by giving the Poblano a good rinse. Then roast it in the oven (400F) for 20 minutes.
For the beans and rice mixture I used some leftovers that were in the fridge. I warmed them up and then added a single cup of the cooked white rice to a bowl along with a few spoonfuls of the cooked beans, some freshly chopped cilantro, and a squeeze of lime. Combine well.
Note: if you want to want to quickly cook some rice, just add 1/2 cup rice to a saucepan along with a glug of oil. Cook over medium heat until the rice is turning opaque, then add a single cup of stock or water and 1/4 teaspoon salt. Combine well, bring to a boil, then reduce heat to a simmer and let cook, covered, until all the liquid is absorbed. Canned beans will also work fine for this recipe -- I typically drain and rinse canned beans.
To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water
Prepare the remaining fixings. For me that meant crumbling some Queso Fresco, dicing up some Pickled Onions, and chopping up a bit more cilantro.
Once the Poblano is mostly roasted (20 minutes) pull it from the oven and de-seed it. I usually carve out the top third of the Poblano so it retains raised edges, but you are welcome to just slice it in half. Discard the seeds and any loose, puffy bits of skin.
Stuff your Poblano with the rice-and-beans mixture, then return it to the oven to bring everything up to temp, 5-10 minutes or so.
Now it's time to garnish! I added Queso Fresco, freshly chopped cilantro, diced Pickled Onions, plenty of the Salsa de Aguacate, and a final squeeze of lime. Yum!!

Nutrition