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Rio Bravo Rice-Stuffed Poblanos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9591
Energy (kCal)489.5367
Carbohydrates (g)43.7717
Total fats (g)31.6999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside. | 3. 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 preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro. | 4. --------------------------------------------------------------------------------.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 6 - - - -
    cooking oil - - - -
    grain rice 3 cups cooked - - - -
    cream 2/3 cup sour 303.6 7.0993 3.7413 29.67
    gouda cheese 1 1/2 cups shredded smoked divided - - - -
    corn kernel 1 cup thawed frozen 184.71 36.4767 5.1042 2.0022
    cilantro leaf 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    salt pepper - - - -
    jalapeno chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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