New & Notable

Bacon & Smoky Rice Stuffed Poblanos

with Cheddar & Monterey Jack Cheese

45 MIN

2 Servings

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From the Test Kitchen

These vibrant stuffed peppers are loaded with a smoky filling of rice, bacon, tomatoes, and onion—then baked in the oven under a layer of melty cheese and finished with a dollop of cooling lime sour cream.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Applewood Smoked Uncured Bacon
½ cup Long Grain White Rice
2 Poblano Peppers
4 oz Grape Tomatoes
1 Lime
1 Red Onion
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup Sour Cream
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Roast the peppers

Meanwhile, wash and dry the fresh produce. Place the peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

3 Prepare the remaining ingredients

Meanwhile, halve, peel, and medium dice the onion. Halve the tomatoes. Quarter the lime. Cut the bacon crosswise into 1/2-inch pieces. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

4 Cook the bacon

In a medium pan (nonstick, if you have one), arrange the bacon pieces in an even layer. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until cooked through and crispy. Using a slotted spoon or tongs, transfer to a paper towel-lined plate. Carefully transfer the bacon fat to a small bowl.

5 Cook the vegetables & make the filling

In the same pan, heat 2 teaspoons of the bacon fat on medium-high until hot. (Set any remaining bacon fat aside to solidify. Cover and refrigerate for future use, or discard if desired.) Add the diced onion. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat. To the pot of cooked rice, add the cooked vegetables and cooked bacon. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

6 Finish the peppers & serve your dish

When cool enough to handle, cut a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling. Stuff each prepared pepper with the filling (you will have extra), then top with the cheddar and monterey jack. Roast 5 to 7 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Divide the remaining filling between two serving dishes; top with the finished peppers. Garnish with the lime sour cream. Serve the remaining lime wedges on the side. Enjoy!