Stuffed Poblano Pepper Casserole

Sandy Kitely



1 cup brown rice

2 1/4 cups vegetable broth

1 teaspoon cumin

1 teaspoon coriander

1/2 cup thinly sliced green onions

2 cloves garlic - minced

1/4 cup fresh oregano - roughly chopped (or 1 tbsp dried)

1 1/2 cups corn

1 cup shredded cheddar cheese

4 poblano peppers - sliced in half, seeds removed


  • In a large pan, add the rice, vegetable broth, cumin and coriander.
  • Bring the broth to a boil, reduce the heat to low and cook for 45 minutes or according to package directions.
  • Stir the green onions, garlic, oregano and corn into the pan of cooked rice.
  • Add the shredded cheese, and stir until well blended and the cheese has melted.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Spray a 9 inch by 13 inch glass or ceramic baking dish with non stick cooking spray.
  • Place the poblano peppers on the bottom of the baking dish.
  • Stuff each of the poblano peppers with the rice and cheese mixture.
  • Extra filling can be placed on the bottom of the casserole dish, around the stuffed peppers.
  • Place the baking dish in the oven and bake for 20 to 25 minutes, or until lightly brown on top.
  • ENJOY!