Stop what you’re doing, go to the store, and get the ingredients for these easy vegetarian Queso & Rice Stuffed Poblano Peppers!

Not only are they beginner friendly, they are packed to the brim with all kinds of goodies: fluffy Spanish rice, black beans, corn, and lots and lots of cheese.

Because you know what we say around here- All of the Cheese Please.

Servings– 4 (2 stuffed halves each)
Total Time– 1 hour & 15 minutes

Stuffed Poblano Pepper Ingredients:

Poblano Peppers– is a poblano pepper spicy? A little, but not overwhelming. I’m the biggest wuss when it comes to spice, and for me these have just the right amount of heat and flavor. If you can’t handle spice at all, I hear you! Just sub these for green bell peppers.
Canned Black Beans– drained and rinsed.
Canned Corn– drained and rinsed.

For Spanish Rice-

Long Grain Rice
Oil– something light and neutral.
Diced Green Chilies
Tomato Sauce– the canned kind, not pasta sauce! Canned tomato sauce is essentially just cooked down tomatoes that have been pureed. This can usually be found with the other canned tomatoes.
Broth– vegetable or chicken broth.
Seasoning– salt, garlic powder, cumin.

For Queso-

Butter
Shredded Pepper Jack Cheese
Shredded White American Cheese
Milk

Serving-

Cilantro
Queso Fresco
Favorite Tacos Sauce- ours is Zesty Ranch!

How to Make Stuffed Poblano Peppers:

Make Rice–
- In a large frying pan, heat 1 tbsp of oil over medium heat. Add long grain rice and toss to coat. Stir in canned tomato sauce, green chilies, salt, garlic powder, cumin, and broth.
- Turn heat to high and bring skillet to a simmer. Cover pan, turn heat back down to medium, and continue to simmer for 35-40 minutes, stirring occasionally, until rice is fluffy and cooked through.
- Remove pan from heat, stir in drained beans and corn and set aside.

Make Queso–
- About 10 minutes before rice is done, make queso. Grate and mix cheeses in a small bowl. In a small saucepan melt butter over low heat. Add 2 tablespoons of milk and 1 cup of mixed cheeses.
- Stir continuously until cheese has melted and has the consistency of white cheese dip. If the mixture is too thick add a splash more milk. Once rice is done, mix queso into it.

Combine & Bake–
- Heat oven to 375F. Cut Poblanos (Wearing Gloves!) in half and pull out seeds and rib.
- Add poblano pepper halves skin side down to an oiled baking sheet and bake for 15 minutes.
- Remove poblano peppers from oven, and add 1/2 cup of rice & cheese mixture to each pepper. Top each pepper with 1 tablespoon of remaining shredded cheese.
- Bake peppers for 10 minutes more until cheese has melted and warmed through. Top with your favorite toppings (ours are cilantro and zesty ranch) and enjoy!

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