I used to make Poblano peppers stuffed with tons of cheese, tons of Mexican rice and then doused in so much sauce that the actual pepper was unrecognizable. However, having started Weight Watchers in early December of 2011, I realized that everything I cook can’t be loaded in fat, butter and sauce. That’s why overweight people get the way they are. So, I present to you, a healthy and SO delicious Stuffed Poblano Pepper made with the same Mexican rice, less cheese (but cheese nonetheless) and everything else my old recipe used to have.
Stuffed Poblano Peppers”
- 5 poblano peppers
- 2 boxes – All Natural Farmhouse Mexican rice mix
- 1/2 yellow onion, chopped
- 4 green onion stalks, chopped
- 1/2 large red bell pepper, chopped
- 4 garlic cloves, minced
- 1 can of sweet corn kernels (no salt added)
- 1 cup of Trader Joe’s Shredded 3 Cheese Blend
- 1/2 cup 2% Mexican Cheese blend (set aside for later)
- 1 Tbsp. olive oil
- 1/2 cup 2% milk
- 2 Tbsp. flour
1. Cut the poblano peppers length wise, removing the vein and and seeds at the top (see below).
2. Cook the Mexican Rice per the instructions. I used a rice cooker to speed things up. While the rice is cooking, chop your veggies (see below).
3. Saute the veggies in a pan with the olive oil over medium heat (see below) with salt and pepper.
4. Add the milk and 1 cup of the Shredded 3 Cheese Blend into the veggies. Stir. Then add the Mexican rice into the same pan. Mix well (see below).
5. Ok, so throw out the peppers and just eat this rice. Seriously, it’s so delicious it’s NOT EVEN FUNNY. But seriously, stuff the peppers now (see below). Sprinkle the extra cheese you set aside on each pepper and arrange on a non-stick baking sheet.
6. Bake at 350 degrees each pan for around 30 minutes or until the peppers are tender to the touch. You can serve a couple as a main course with some beans and top the Poblanos with sour cream and cilantro. You can eat this for breakfast with eggs on top or you could serve these on some tortillas chips and serve as an appetizer. Enjoy and be creative!
Weight Watchers points = 3 per pepper (2 for dinner would fill you up at only 6 points)