I envision this recipe becoming a staple, go-to dinner for someone who wants something filling, healthy, delicious, and easy to make for the whole fam! I love how budget friendly this meal is, thanks to the rice and canned beans and tomatoes. But you don’t have to worry about flavor, because this dish has plenty. Simple can be wonderful if it’s prepared right!
If you don’t have access to poblano peppers, you can use bell peppers here instead! Any color works. Poblano peppers taste similar to green bell peppers, but they do have a bit more of a kick, which I love.
I used pepper jack cheese on top, but you can also use cheddar or a blend of shredded cheeses. This is one of those dishes were swaps are actually acceptable and encouraged. If you want to use quinoa instead of rice, go for it! Pinto beans instead of black? Sure!
This dish is similar to chile relleno, a Mexican dish consisting of stuffed peppers. I wasn’t sure whether it made sense to call it a chile relleno or not, since they’re often filled with meat, battered, and fried. I know there are many variations of a chile relleno, so the name perhaps may be appropriate!
Vegetarian Stuffed Poblano Peppers with Cilantro Lime Crema
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