Ingredients
- 1 cup, uncooked Texmati® White Rice
- 6 large poblano peppers
- cooking oil
- 2/3 cup sour cream
- 1 1/2 cups smoked Gouda, or Cheddar cheese, shredded, divided
- 1 cup frozen whole kernel corn, thawed
- 1/3 cup cilantro leaves, chopped (plus additional for garnish)
- Salt and pepper, to taste
Preparation
- Preheat oven to 400 degrees F
- Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
- Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
- Divide mixture among the peppers; sprinkle with remaining cheese.
- Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
Preparation Time: 20 minutes
Yield: 6 person(s)
Cooking Time: 25 minutes
