Side view of Rio bravo rice-stuffed poblanos on a red plate.

Rio Bravo Rice-Stuffed Poblanos

"Rice to the Rescue!" Recipe Contest Winner - Edwina Gadsby

  • Servings


  • 6 large Poblano peppers
  • cooking oil
  • 3 cups cooked long grain rice
  • ⅔ cup sour cream
  • 1 ½ cups smoked Gouda or cheddar cheese, shredded, divided
  • 1 cup frozen corn kernels, thawed
  • ⅓ cup cilantro leaves plus additional for garnish, chopped
  • salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Slit each pepper lengthwise and microwave on HIGH for 3 -5 minutes, depending on the size, to soften. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet.
  • Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese.
  • Bake in oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.

Nutrition Facts

  • Calories 307
  • Total Fat 14g
  • Cholesterol 42mg
  • Sodium 262mg
  • Carbohydrates 35g
  • Dietary Fiber 2g
  • Protein 12g