Cheesy spiced pinto beans stuffed into fresh poblano peppers, roasted until creamy, melty and tender over tomatoey rice. All in one dish and so ridiculously delicious. A perfect vegetarian meal or side dish that everyone will love.
INGREDIENTS – serves 2-4
2 poblano pepper, halved with the ribs, seeds and core cut out
1 can pinto beans, drained and rinsed
1/4 red onion, finely chopped
1c pepperjack or monterey jack
3T cream cheese
1/4t chili powder
1/4t smoked paprika
1T tomato paste
1c brown rice
2c boiling water (I use my tea kettle)
Preheat oven to 425°F.
Stir together pinto beans, red onion, half of the pepperjack, cream cheese, chili powder and smoked paprika then stuff into each of the poblano halves.
In a 8×8 baking dish, add tomato paste, salt, oregano and rice then pour the boiling water over the top. Give it a little stir then place the poblanos on top. Cover with the remaining cheese put the lid on top (or tightly cover with foil) then bake for an hour.