Meal Kit
Cheesy Spanish-Style Rice Stuffed Poblanos
with pico de gallo and sour cream
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk
- Calorie-Conscious
- Vegetarian
Chef
Ryan Pugh
In Your Box (serves 2)
- 3 Poblano Pepper
- 2 Roma Tomato
- ½ cup Basmati Rice
- 3 oz. Shredded Oaxaca Cheese
- 3 oz. Black Beans
- 1 Lime
- 2 fl. oz. Red Enchilada Sauce
- 2 oz. Sour Cream
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories390
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Carbohydrates42g
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Net Carbs34g
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Fat18g
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Protein18g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Beyond sausage, crumble into bite-sized pieces. Stir often, breaking up "sausage" until it reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Vegetarian sausage will not brown. If using shrimp, pat dry before seasoning and cook undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes. If using diced chicken, pat dry before seasoning and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to peppers as desired.
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1 Cook the Rice
Bring a small pot with rice, seasoning blend, enchilada sauce, and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Coarsely chop cilantro (no need to stem).Halve and juice lime.Drain black beans in a wire-mesh strainer and rinse.Stem poblano peppers, halve lengthwise, and seed. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Roast the Peppers
Place poblano peppers on prepared baking sheet, cut side down. Spray with cooking spray and season with a pinch of salt.
Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes.Don't worry if peppers char a bit; this adds flavor to the dish. -
4 Fill the Peppers
In a mixing bowl, combine rice, 2/3 the cheese (reserve remaining for topping), beans, 1 tsp. lime juice (reserve remaining for pico de gallo), and 1/4 tsp. salt.
Carefully, flip peppers cut-side up and fill halves evenly with rice-beans mixture. Top with remaining cheese.Roast in hot oven until cheese is melted, 5-7 minutes.While peppers roast, make pico de gallo. -
5 Make Pico de Gallo and Finish Dish
In another mixing bowl, combine tomatoes, cilantro, 1 Tbsp. remaining lime juice, 1 tsp. olive oil, and 1/4 tsp. salt.
Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!
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