Mexican Rice Stuffed Poblano Peppers Recipe

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Mexican Rice Stuffed Poblano Peppers
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  1. Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
  2. Add rotel (and juice), garlic, onion, cumn.
  3. Fry one more minute and pour into sauce pan with the water and beans.
  4. Boil for 15 minutes or until tender.
  5. In the mean time, slice poblano peppers in half and remove seeds.
  6. Broil peppers for 3-5 minutes to begin roasting.
  7. Pile rice mix on top of poblano peppers and sprinkle with cheese.
  8. Bake for 15-20 minutes, until cheese is lightly browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.21 Kcal (1366 kJ)
Calories from fat 61.5 Kcal
% Daily Value*
Total Fat 6.83g 11%
Cholesterol 21.28mg 7%
Sodium 164.16mg 7%
Potassium 172.22mg 4%
Total Carbs 45.47g 15%
Sugars 1g 4%
Dietary Fiber 1.56g 6%
Protein 9.12g 18%
Vitamin C 3.1mg 5%
Iron 1.4mg 8%
Calcium 196.8mg 20%
Amount Per 100 g
Calories 111.13 Kcal (465 kJ)
Calories from fat 20.95 Kcal
% Daily Value*
Total Fat 2.33g 11%
Cholesterol 7.25mg 7%
Sodium 55.92mg 7%
Potassium 58.67mg 4%
Total Carbs 15.49g 15%
Sugars 0.34g 4%
Dietary Fiber 0.53g 6%
Protein 3.11g 18%
Vitamin C 1.1mg 5%
Iron 0.5mg 8%
Calcium 67mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

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