Mushroom Stuffed Poblano Recipe

Directions for Mushroom Stuffed Poblano

1. 1

   Prepare the Poblano Peppers

   Preheat your oven to 375°F (190°C). Carefully slice each poblano pepper in half lengthwise and remove the seeds. Place them on a baking sheet.

2. 2

   Cook the Filling

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent. Stir in the chopped mushrooms, walnuts, cumin, paprika, salt, and black pepper. Cook until the mushrooms release their moisture and are tender.

3. 3

   Combine with Rice

   In a large bowl, mix the mushroom mixture with the cooked rice and sour cream until well combined.

4. 4

   Stuff the Peppers

   Spoon the mushroom and rice mixture into each poblano half, packing it down gently.

5. 5

   Bake the Peppers

   Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the tops are slightly golden.

6. 6

   Serve

   Serve the stuffed poblanos hot, drizzled with tomatillo salsa.