Close up view of cheesy rice poblano chilies on a white plate.

Cheesy Rice Poblano Chilies

A perfect recipe for leftover rice, these Cheesy Rice Poblano Chilies are easy to make and will be a hit at any table!

  • Servings
  • Serving Size
    1 pepper + 1 ¼ cups rice
  • Prep Time
    12 min
  • Cook Time
    48 min
  • Total Time
    60 min


  • 6 ounces Mexican cheese blend, shredded
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, divided use
  • 3 cups cooked U.S.-grown rice
  • 1 cup onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 4 large poblano green chilies, tops sliced off & seeds removed
  • 1 cup grape tomatoes, quartered
  • cooking spray


  • Preheat oven to 350 degrees F.
  • Combine the cheese, paprika, cumin and ¾ teaspoon of the salt in a large bowl. Remove ½ cup of the cheese mixture and set aside. To the remaining cheese mixture in the bowl, stir in the rice, onions, and oil.
  • Spoon equal amounts into each pepper, pressing down with back of spoon. Place any remaining rice mixture in the bottom of a 2-quart baking dish in a thin layer. Top with the peppers (on their sides), coat peppers with cooking spray, cover and bake 45 minutes or until peppers are tender crisp.
  • Sprinkle peppers with remaining cheese, tomatoes and salt, and bake 3 minutes or until cheese has just melted.

Nutrition Facts

  • Calories 410
  • Total Fat 20g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 730mg
  • Carbohydrates 45g
  • Dietary Fiber 4g
  • Sugar 6g
  • Protein 15g