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Close up of Queso & Rice Stuffed Poblano Peppers on a sheet pan with queso blanco, fresh cilantro, and chipotle ranch sauce.

Queso & Rice Stuffed Poblano Peppers

Easy vegetarian Queso & Rice Stuffed Poblano Peppers filled with fluffy Spanish rice, black beans, corn, and lots and lots of cheese.
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Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • Knife
  • Cutting Board
  • Gloves
  • Large Frying Pan
  • Spatula
  • Cheese Grater
  • Small Bowl
  • Small Sauce Pan
  • Baking Sheet

Ingredients
  

  • 4 poblano peppers
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup canned corn drained and rinsed

For Spanish Rice-

  • 1 tbsp oil
  • 1 cup long grain rice
  • 1/4 cup diced green chilies
  • 1/3 cup tomato sauce
  • 2 cups chicken broth or vegetable broth to make vegetarian
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

For Queso-

  • 1 tbsp butter
  • 3/4 cup shredded pepper jack
  • 3/4 cup shredded white American
  • 2-4 tbsp milk

For Serving:

  • Cilantro
  • Queso Fresco
  • Favorite Taco Sauce ours is Zesty Ranch!

Instructions
 

  • 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 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!
Keyword cheese, easy dinner, poblano peppers, queso, rice, stuffed peppers, vegetarian
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