Stuffed Peppers Casserole recipe

Ingredients:

6 Poblano peppers*, stem and seeds removed
3 cups cooked white rice
2 whole avocados, peeled, pitted, and diced
1 can diced tomatoes
1 cup frozen corn kernels, defrosted
2 cup shredded Monterrey jack cheese, and more for top
2 tablespoons cumin
1 tablespoon ground oregano
1/2 cup chopped cilantro

Directions:

1. In a large bowl combine rice, avocado, tomato, corn, cheese, spices, and cilantro. Season with salt and pepper.

2. Slice the Poblano peppers and fill each with the rice mixture.

3. Place any remaining rice along the bottom of a 9x13 baking pan. Place the peppers on top.

4. Top with cheese and bake for 30 minutes at 350F until the cheese is melted, the peppers are soft, and the centers are hot.

Notes about this recipe:

Mexican restaurants serve all variations of stuffed Poblano peppers. This is the easier version made to feed a family. The same bright and creamy flavors are combined with rice to make a filling casserole. Serves 6.

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