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Stuffed Poblano with Spanish Rice

Created by Stacey
Print Recipe

Ingredients
  

  • Poblano Pepper halved and deseeded
  • ½ c Refried Beans
  • ¼ c Shredded Pepper Jack Cheese
  • 1 T Butter
  • 2 T Diced Onion
  • ½ c Washed and Drained Uncooked Rice
  • 1 c Water
  • ½ c Tomato Sauce
  • 1/8 t Cumin
  • 1/8 t Smoked Paprika
  • Olive Oil Spray

Instructions
 

  • Spray the poblanos with olive oil spray and place into the air fryer
  • Airfry at 375 for 7-8 minutes flipping at the 5 minute mark
  • Stuff the cooked pepper with the refried beans and top with cheese
  • Place the peppers back in to the air fryer and air fry at 375 for another 2 minutes
  • For the Spanish Rice
  • Place butter in a pot and melt
  • Add rice, onions, cumin and paprika to the melted butter and toast the rice for 2 minutes
  • Add the tomato sauce and the water and stir to combine
  • Bring to a boil then reduce the heat to a simmer for 20 minutes
  • After the rice has finished cooking fluff with a fork
  • Serve and Enjoy!

Notes

Poblano peppers can be a little spicy, if you'd like a milder pepper you could use a green bell pepper instead.