With spicy mustard for mustard month! We chose a jalapeno and wine mustard for this recipe, a tasty mustard with a fun little kick to it. Poblano peppers are the perfect size for stuffing. They hold quite a bit of stuffing so they're sure to fill you up. Get creative!
4 poblano peppers
2 cups cooked white rice
16 ounces black beans
4 tablepoons spicy jalapeno and wine mustard
1 teaspoon minced garlic
Chili pepper oil
Remove the stem and core the poblanos.
Preheat oven to 400 degrees.
In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
Spoon rice and bean mixture into poblano peppers. You might have some leftover if your peppers aren’t that large. You can always stuff more peppers!
Drizzle peppers with chili pepper oil.
Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.
A special tribute to the greatest chili pepper on earth, the jalapeno pepper. The purpose of Jalapeno Madness is to inspire creative cooking and fun with jalapeno peppers. We have tons of jalapeno recipes including jalapeno poppers, how to preserve jalapenos, plus gardening and tips for jalapenos.