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Stuffed Poblano Pepper Casserole Side Dish

Learn how-to make a vegetarian, Tex-Mex inspired main dish featuring peppers, brown rice, corn, green onions, fresh oregano, garlic and lots of cheese.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 4
Course: Main Course, Vegetarian
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup brown rice
  • 2 1/4 cup vegetable broth - low salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 cup green onions - thinly sliced
  • 2 cloves garlic - minced
  • 1 tablespoon fresh oregano - roughly chopped
  • 1 1/2 cups corn
  • 1 cup cheddar cheese - shredded
  • 4 whole poblano peppers

Method
 

  1. In a large pan, add the rice, vegetable broth, cumin and coriander.
  2. Bring the broth to a boil, reduce the heat to low and cook for 45 minutes or until the brown rice is cooked through.
  3. Stir the green onions, garlic, oregano and corn into the pan of cookedrbrown rice.
  4. Add the shredded cheese, and stir until well blended and the cheese has has started to melt.
    rice filling for stuffed poblano peppers
  5. Preheat your oven to 400 degrees Fahrenheit. You can do this step in advance, while the rice if cooking.
  6. Spray a 9-inch by 13-inch glass or ceramic baking dish with non stick cooking spray.
  7. Slice the poblano peppers in half, remove the seeds, and place them on the bottom of the baking dish.
    poblano peppers sliced in half
  8. Stuff each of the poblano peppers with a generous portion of the rice and cheese mixture.
  9. If you have any leftover filling, place it on the bottom of the casserole dish around the stuffed poblano peppers.
  10. Place the baking dish in the oven and bake for 20 to 30 minutes, or until lightly brown on top.
  11. Serve the stuffed poblano peppers as the main course meal along with a side salad and a basket of fresh rolls.
    plated filled with stuffed poblano peppers

Notes

Stuffed Poblano Pepper Recipe Tips and Suggestions

1. One teaspoon of dried oregano can be substituted for fresh oregano.
2. Any type of shredded cheese can be used for this recipe. Try substituting mozzarella, Monterey Jack, or a Mexican cheese blend for the cheddar cheese, to come up with different flavor variations.
3. Chicken broth can be used in place of the vegetable broth, although the resulting dish will no longer be suitable for vegetarians.
4. Cooked, black beans can be used in place of some or all of the corn.
5. Fresh cilantro may be used in place of the oregano.
6. A hot and spicy version of the stuffed peppers can be made by adding 1 finely diced jalapeno pepper to the rice filling.
7. To make this dish vegan - substitute your favorite non-dairy cheese such as Daiya cheddar cheese shreds.