Easy Stuffed Poblano Pepper Skillet + A Giveaway!
Stuffed Poblano Pepper Skillet- poblano peppers sautéed with chili verde brown rice, pinto beans, and sweet corn. Quick, easy and so delicious! (gluten-free)
You guys, I’m beginning to think I should have born part Mexican. I don’t know what it is but I crave it at least once per week. Beans and rice, chips and salsa, tacos and margaritas, guac and…guac. It’s like my lifeline.
With summertime approaching, my Mexican foodie dreams have been aimed at stuffed poblano peppers. However the last thing I feel like doing is turning on the oven for 30+ minutes. Instead I decided to make a deconstructed skillet version that’s much friendlier on the ol’ electric bill.
This recipe comes together super quick thanks to Lundberg’s new Organic Sprouted Chili Verde Rice. It only takes 30-minutes to cook and it’s packed full of delicious flavor.
Some of you might be wondering: what’s the difference between sprouted and regular rice?
The process of sprouting (or allowing the seed to germinate) encourages enzyme activity that can make grains easier for some people to digest. It’s also thought to increase the bio-availability of vitamins and minerals, making them potentially more nutritious than grains that haven’t been sprouted.
Because they make up such a large part of my vegetarian diet, I try to keep out an eye out and buy grains sprouted whenever I can. I was stoked when I saw that Lundberg came out with a new line of vegan sprouted rices that are perfect to serve as a tasty side or to build a meal around. With flavors like Thai Red Curry, Toasted Coconut, Korean BBQ, and Vegetable Fried Rice, the possibilities are endless!
Now for the best part, the folks at Lundberg were kind enough to offer you guys a chance to win a gift pack so that you can try their new sprouted rice flavors for yourself! Here’s what you’ll receive if you win:
- Five (5) Varieties of Organic Sprouted Rice & Seasoning Mixes (which are also now in stores!)
- Lundberg Family Farms Rice Paddle
- $100 Whole Foods Grocery Gift Card
- 1.5 Quart Cuisinart Saucepan
All you have to do is leave me a comment below telling me which flavor you want to try first. I’ll randomly pick a winner one week from today and contact you via email. Good luck!
Stuffed Poblano Pepper Skillet
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
1 (6 ounce) package Lundberg Organic Sprouted Chili Verde Rice
1 tablespoon olive oil
1 white onion, diced
2 poblano peppers, cored and diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 cup corn kernels
1 (15 ounce) can pinto beans, drained and rinsed
1 large tomato diced
juice of 1 lime
1 cup shredded Monterey Jack cheese*
cilantro & avocado for topping
Prepare the rice according to package instructions. While the rice cooks, chop all of your vegetables and have them ready to go.
In a large skillet, add one tablespoon of olive oil and warm over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the poblano pepper, garlic, and ground cumin then stir together and cook for another 3 minutes.
Next add the drained and rinsed pinto beans, corn, and cooked rice. Stir together until combined and cook for 2 minutes, until heated through. Add the diced tomato and lime juice then stir to combine. Top with shredded cheese.
Set the oven to broil then place the skillet on the top rack and cook for about 5 minutes, until cheese is bubbly and light golden brown. Using an oven mitt, remove the skillet from the oven and set aside. Serve immediately with fresh cilantro, diced avocado, salsa and tortilla chips (optional).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
*Omit the cheese to make it vegan, or substitute with vegan cheese.
Nutrition Facts are for 1/4th of recipe (or one serving).
This recipe was created in partnership with Lundberg Family Farms but as always, all text and opinions are entirely my own. Thank you for supporting the brands I love that help me bring you quality content!