A savory rice, tomatillo, cilantro and corn pilaf stuffed poblano peppers makes a delicious and satisfying vegetarian dinner. The easy recipe is perfect for meal prep to make getting dinner on the table easier during the week.
Heat olive oil in a saucepan. Add onion and cook until soft. Then add rice and 1 ¼ cup water. Cover with a lid, bring to a boil and reduce heat. Cook for 35-40 minutes or until rice is tender.
Prep the tomatillos, white corn and cilantro.
When rice is done cooking, add the tomatillos, white corn and cilantro. Mix together well and add salt and pepper to taste.
Cut open the poblanos and remove the seeds from the inside of the peppers. Place the poblano peppers in an oven safe casserole dish.
Fill each poblano pepper with the rice mixture. Cover with foil or lid and cook at 350° F for 25-30 minutes.
Place the avocado in a bowl and mash with a fork. Add the yogurt, white vinegar and lime juice. Mix together well and add salt and pepper to taste.
When peppers are cooked, serve up drizzle with avocado lime crema and toasted pumpkin seeds.
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Notes
Expert Tips for Making Stuffed Poblano Peppers:Only cut one side of the poblano pepper leaving the other side intact so it creates a pocket for the rice.It’s ok to overstuff the poblano peppers using up all the rice mixture. Since they are baked in the oven it doesn’t matter if the peppers stay open a bit.Use caution handling the seeds in the poblano peppers. All the heat is concentrated inside the seeds which transfers to your fingers when you are preparing the poblano peppers. Wash your hands thoroughly once you are done or wear gloves for maximum protection and definitely avoid touching your face or eyes during the process.