This recipe serves up delightful little packages of smoky poblanos stuffed with rice, beans and melty Forager Project® Queso Fresco. A perfect use for leftover rice and other odds and ends you want to put to use. Once you make this recipe, you’ll be riffing on it forever.


  • 2 poblano peppers
  • ½ cup cooked rice, brown or other
  • ½ cup beans, black or other
  • ½ cup cilantro leaves, rough chopped with or without stems
  • 3 scallions, finely chopped
  • ½ cup Forager Project® Queso Fresco crumbles
  • ½ cup Forager Project® Queso Fresco block, grated
  • Salt and pepper to taste


Steam your whole poblano peppers in a steamer basket over simmering water with a lid for 10-15 minutes. At the end of steaming, the peppers will be relaxed and pliable. Let peppers cool.

Next, assemble your filling. In a bowl, mix together cooked rice, beans, cilantro, scallions, and Forager Project® Queso Fresco crumbles. Add salt and pepper to your liking.

Preheat the oven to 400 degrees.

Once the peppers are cool enough the handle, slice each pepper in half along its length. Gently remove the seeds and if you’d like, the stem. It can help to run the pepper under a gentle stream of water.

Next, line up the empty peppers and, using a spoon, fill each with your rice mixture. This can be messy, so you may want to do it right on a baking sheet.

Once the peppers are filled and lined up on a baking sheet, cover them evenly with your finely grated Forager Project® Queso Fresco. Bake for 8-10 minutes. Serve with more cilantro and your favorite hot sauce!


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

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Truly exceptional.


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