Description
A flavorful casserole featuring stuffed peppers with cheese and spices.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 2 cups diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup milk
Instructions
- Preheat the oven to 375°F.
- Roast the poblano peppers until charred, then peel and slice open.
- In a bowl, combine rice, beans, corn, tomatoes, and spices.
- Stuff each pepper with the mixture and place in a baking dish.
- In another bowl, whisk together eggs and milk.
- Pour the egg mixture over the stuffed peppers.
- Top with shredded cheese.
- Bake for 30-35 minutes until set and golden.
Notes
- You can add ground meat for extra protein.
- Adjust spice level to your preference.
- Serve with sour cream or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Chile Rellenos Casserole, Mexican casserole, stuffed peppers