Vegetarian Stuffed Pablanos!
By: Kecia’s Flavor Breakthrough! / KeciasKreations
Wow! These were so good! I have made them twice now. I just loved them. I made enough where I could share and I could freeze a couple for lunches later. Full of rice, beans and tons of good things. Can’t beat them. I slow cook them so I don’t have to roast the peppers, they soften up quite nicely.
- 4 Large Pablanos, Seeds and stems removed, split down one side
- 1 cup whole grain rice
- 2 cups black beans
- ½ cup corn
- 2 cups diced tomatoes
- 1 can chopped green chili
- ½ onion, chopped
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- Salt and pepper to taste
- 2 cups enchilada sauce, divided
- ½ cup shredded sharp cheddar or Mexican blend cheese
Preheat oven to 250°
Coat an 11 x 13 baking dish with non-stick spray. Cook rice as directed, undercooking by 5 minutes. Mix in the balance of ingredients up to the enchilada sauce. Mix in ½ cup of the enchilada sauce. Taste your seasoning. Stuff filling into the peppers, you should have some left, pour into the baking dish around the peppers. Pour the balance of the enchilada sauce over the peppers. Cover with foil and bake 3 hours. Remove foil, top with cheese place back in the oven until cheese melts. To make a vegan version… skip the cheese, it will be just as tasty. Serve hot!