A Note From My Kitchen

These delicious little Pulled Pork Sliders are one of my favorite ways to repurpose leftover pulled pork. My Slow Cooker Pulled Pork recipe makes a generous amount, making it easy to set some aside for sliders.

They’re easy to assemble, easy to serve, and perfect for feeding a crowd. Just set out a variety of toppings and let everyone customize their sliders to their liking.

Tender pulled pork, toasted slider rolls, and plenty of BBQ flavor make these sliders hard to resist. They’re a fun choice for a casual lunch, potlucks, game day gatherings, or any time you need a crowd-pleasing meal.

Ingredient Notes

• Pulled Pork: My easy Slow Cooker Pulled Pork is the perfect make-ahead option for these sliders. This tender, flavorful shredded pork is the foundation of this recipe.
• Slider Rolls: Soft brioche slider buns or Hawaiian rolls both work well. Brioche buns are a little richer and sturdier, while Hawaiian roll sliders have a slightly sweeter flavor that pairs really well with BBQ pulled pork.
• Barbecue Sauce: Use your favorite store-bought or homemade barbecue sauce to add sweet, smoky flavor to the pulled pork.
• Roll Topping: Melted butter and garlic powder are brushed over the buns before they’re sprinkled with poppy seeds. The topping gives them a golden finish and adds a little extra flavor.
• Optional for Serving: A batch of my Quick Coleslaw adds cool, creamy crunch and balances the sweet and smoky BBQ flavors. And, don’t skip the Pickled Red Onions! Their tangy flavor and vibrant color take these sliders to the next level.

How to Make Pulled Pork Sliders

1. Arrange the bottom half of the rolls in a 13- x 9-inch baking dish.
2. Layer the pulled pork evenly over the rolls.
3. Spoon the barbecue sauce over the top.
4. Add the top halves of the rolls and using a pastry brush, brush them with melted butter mixed with garlic powder.
5. Sprinkle the tops with poppy seeds.
6. Cover the dish tightly with aluminum foil and bake until heated through. Remove the foil during the last several minutes of the baking time to lightly toast the tops.

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Pulled Pork Sliders

These easy Pulled Pork Sliders are loaded with tender pulled pork and BBQ sauce and baked on soft slider rolls with a buttery poppy seed topping. Load them up with coleslaw and pickled onions for the perfect combination of creamy, crunchy, tangy flavor.

Course Appetizer, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 sliders

Calories 221kcal

Author Valerie Brunmeier

Ingredients

• 12 slider rolls like brioche dinner rolls or Hawaiian sweet rolls
• 3 to 4 cups Slow Cooker Pulled Pork
• ½ to ⅔ cup barbecue sauce divided
• 2 tablespoons butter melted
• ½ teaspoon garlic powder
• 1 teaspoon poppy seeds

Optional for serving

• Quick Coleslaw
• Quick Pickled Red Onions

Instructions

Prepare the Pork

• If the pulled pork has been refrigerated, warm it slightly so it loosens and is easier to mix. Toss the pork with ¼ to ⅓ cup barbecue sauce, adding just enough to lightly coat the pork.
• Preheat oven to 350°F.

Assemble the Sliders

• Split the slider rolls and arrange the bottom halves in a 9×13-inch baking dish.
• Divide the pulled pork evenly among the bottom halves of the rolls. The amount of pork needed will vary depending on the size of the rolls. Plan on about ¼ to ⅓ cup pulled pork per slider.
• Drizzle a little barbecue sauce over the pork on each slider. Place the top halves of the rolls over the pork.
• In a small bowl, combine the melted butter and garlic powder. Brush the mixture evenly over the tops of the rolls and sprinkle with the poppy seeds.

Bake and Serve

• Cover loosely with foil and bake for 15 minutes. Remove the foil and bake 4 to 5 minutes more, until the sliders are warmed through and the tops are lightly golden.
• Serve warm topped with Quick Coleslaw or Quick Pickled Red Onions, or serve them on the side.

Notes

Use parchment paper: Lining the baking dish with parchment paper makes cleanup a breeze and makes it easy to lift the sliders out of the dish for serving.

Add cheese if you’d like: A layer of sliced provolone, Monterey Jack, or cheddar melts beautifully with the warm pulled pork.

Make them ahead: Assemble the sliders up to a day in advance, cover tightly, and refrigerate until ready to bake.

Serve the toppings on the side: Set out bowls of coleslaw, pickled onions, and extra BBQ sauce so everyone can customize their sliders to their liking. Sliced jalapeños, dill pickle chips, and crispy fried onions are great additions, too.

Storing leftovers: Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat them in a 325-degree oven until warmed through.

Nutrition

Serving: 1slider | Calories: 221kcal | Carbohydrates: 22g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 525mg | Potassium: 311mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 161IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1mg

A Note From My Kitchen

No matter what the occasion, I almost always include some type of fresh fruit on the menu. From Easter brunches to bridal and baby showers and summer cookouts, I’ll either put together a colorful Fruit Platter or make this Simple Fruit Salad. They’re both easy to prepare, pair well with just about any menu, and add a fresh, colorful touch to the table.

This recipe combines fresh berries, grapes, mango, and kiwi for a colorful fruit salad that’s easy to make ahead and perfect for everything from holiday meals to casual potlucks and backyard gatherings.

Rather than coating the fruit in a sticky, honey-based dressing, the simple two-ingredient sweet lime dressing in this recipe enhances the natural sweetness and flavor of the fruit. The bright citrusy dressing and fresh mint add a refreshing finish that complements the fruit without overpowering it.

Sometimes the simplest, low-effort recipes are the ones that make the biggest impression.

The Best Fruits for Fruit Salad

Not all fruit works equally well in fruit salad. The best choices hold their texture, resist browning, and complement the flavors of the other ingredients.

My Favorite Fruits:

• Strawberries: Sweet, colorful, and easy to find year-round.
• Blueberries and Blackberries: Add beautiful color and don’t require any chopping.
• Grapes: Seedless green or red grapes provide crisp texture and juicy sweetness.
• Kiwi: I usually use green kiwi for its bright color and slightly tangy flavor. Gold kiwi is sweeter and less tart, so either variety is a great choice.
• Ataulfo (Champagne) Mangoes: My top choice for fruit salad. These small golden yellow mangoes are exceptionally sweet, buttery, and nearly fiber-free. Larger red mango varieties, like Tommy Atkins, can sometimes be stringy, while Ataulfo mangoes have a smooth texture that works beautifully in fruit salad.
• Cantaloupe and Honeydew Melon: These classic fruit salad additions add sweetness and color. I leave them out because I’ve got a few folks around here who are not fans, but they’re a great option if you enjoy them. Cut the pieces small or use a melon baller.

Fruits to Use with Caution:

• Bananas: Brown quickly and soften as they sit.
• Apples: Can brown unless treated with citrus juice.
• Pears: Best served the same day.
• Pineapple: It adds delicious tropical flavor and holds its texture well, but it can easily become the dominant flavor in a fruit salad. If using pineapple, consider reducing the amount to help keep the flavors balanced.
• Raspberries: Delicious but very delicate.

Fruits I Usually Skip:

• Watermelon: Releases a lot of liquid and can make fruit salad watery.
• Very ripe peaches or nectarines: Tend to become mushy after tossing and chilling.

How to Make a Simple Fruit Salad

1. Add the prepared fruit to a large mixing bowl. Whisk together the lime juice and powdered sugar until smooth.
2. Pour the dressing over the fruit and gently toss to combine. Garnish with fresh mint just before serving.

Storage Tips

Store leftover fruit salad in an airtight container in the refrigerator and enjoy it within 1 to 2 days for the best quality. As the fruit sits, it will release some of its juices and soften slightly, but it will still be delicious.

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Simple Fruit Salad with Sweet Lime Dressing

This Simple Fruit Salad recipe combines a colorful mix of fresh fruit with a bright sweet lime dressing and fresh mint. It's an easy make-ahead side dish that's perfect for holidays, showers, or any spring or summer gathering.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 to 10 servings

Calories 68kcal

Author Valerie Brunmeier

Ingredients

• 1 heaping cup strawberries hulled and sliced
• 1 heaping cup blueberries
• 1 heaping cup blackberries
• 1 heaping cup seedless green grapes cut in half
• 2 or 3 Ataulfo mangoes (Champagne manoges), peeled and chopped
• 4 or 5 kiwi peeled and thickly sliced

Sweet Lime Dressing

• 1 lime juiced (2 or more tablespoons)
• 2 tablespoons powdered sugar
• Chopped fresh mint as needed for garnish

Instructions

• Combine the prepared fruit. In a small bowl, whisk together the lime juice and powdered sugar. Add to the fruit and toss lightly to combine
• If making ahead, toss with dressing and garnish with mint just before serving.

Nutrition

Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 186mg | Fiber: 2g | Sugar: 13g | Vitamin A: 604IU | Vitamin C: 55mg | Calcium: 24mg | Iron: 0.2mg

This post was originally published on March 27, 2015. It has been updated with new text and images.

More Fruit Recipes

Side Dish

How to Make a Fruit Platter

Salads

Fruit Salad with Creamy Poppy Seed Dressing

Side Dish

Frozen Fruit Cups

Salads

Strawberry Crunch Salad

A Note From My Kitchen

I threw these tacos together one night using ingredients I already had in the fridge, and they turned out even better than I expected. The roasted vegetables add so much flavor and texture, and paired with the chicken and pinto beans, the tacos feel hearty and satisfying without being too heavy.

I love finding ways to work extra vegetables into Mexican-inspired meals, and these Chicken and Roasted Veggie Tacos turned out so good. If you’ve tried my Chicken and Veggie Baked Tostadas, this recipe has a similar hearty, flavor-packed vibe with roasted vegetables, smoky beans, and seasoned chicken tucked into toasted tortillas.

The leftovers are fantastic too since the chicken, beans, and roasted vegetables reheat really well for easy lunches and dinners throughout the week.

Ingredient Notes

• Chicken: Follow my Air Fryer Mexican Shredded Chicken recipe using boneless skinless chicken thighs. I like to chop the cooked chicken into small bite-size pieces instead of shredding it for this recipe because it mixes better with the roasted vegetables.
• Vegetables: Cut the sweet potato, cauliflower, and zucchini into small, evenly sized pieces for the best texture and easier taco assembly. Add the zucchini halfway through roasting so it becomes tender without getting too soft.
• Seasoning: The roasted vegetables are seasoned with cumin, smoked paprika, garlic powder, and onion powder for a warm, smoky flavor that pairs perfectly with the chicken and beans.
• Pinto beans: The Easy Seasoned Pinto Beans add some great flavor and help make the tacos more filling. You can substitute black beans, if you’d like.
• Tortillas: Street taco-size flour tortillas work especially well here, but small corn tortillas are also delicious.
• Optional toppings: Shredded cheddar, Monterey Jack, or a cheddar-Jack blend, sour cream, cilantro, lime wedges, and hot sauce are all delicious options for serving.

How to Make Chicken Tacos with Roasted Vegetables

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. Season and cook the boneless skinless chicken thighs in your air fryer.
2. Chop the cooked chicken into bite-size pieces.

If you’d prefer to cook the chicken in a conventional oven, detailed instructions are included in the recipe notes section of the recipe card below.

3. Season the sweet potato and cauliflower with olive oil and spices.
4. Spread the vegetables in an even layer on a baking sheet and roast.
5. Toss the zucchini with olive oil, salt, and pepper.
6. Add the zucchini to the baking sheet and continue roasting until the vegetables are tender and lightly browned.

7. Prepare the Easy Seasoned Pinto Beans while the vegetables finish roasting.
8. Layer pinto beans, roasted vegetables, and chopped chicken in toasted tortillas. Add your favorite toppings before serving.

Storage Tips

Store the chicken, roasted vegetables, and pinto beans separately in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop and assemble the tacos just before serving.

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Chicken and Roasted Veggie Tacos

If you’re looking for a fresh way to change up taco night, these Chicken and Roasted Veggie Tacos are it. Roasted sweet potatoes, cauliflower, zucchini, smoky pinto beans, and seasoned chicken make every bite hearty, flavorful, and satisfying.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 454kcal

Author Valerie Brunmeier

Ingredients

• 1 recipe Air Fryer Mexican Shredded Chicken see recipe for ingredients

For the Roasted Vegetables

• 1 medium sweet potato peeled and cut into ½-inch cubes (about 3 cups)
• ½ head cauliflower cut into small ½-inch florets (about 3 cups)
• 1 medium zucchini chopped into ½-inch pieces
• 2 to 3 tablespoons olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 1 recipe Easy Seasoned Pinto Beans see recipe for ingredients
• 12 Street taco size flour or corn tortillas toasted

Optional Toppings

• Cilantro, lime wedges, sour cream, shredded cheddar or Monterey Jack cheese (or a cheddar/Jack blend), hot sauce.

Instructions

Prepare the Chicken

• Start the Air Fryer Mexican Shredded Chicken according to the recipe directions (chop instead of shred). This will take about 20 minutes.

Roast the Veggies

• Meanwhile, preheat the oven to 425°F. Place the sweet potato and cauliflower in a medium bowl, drizzle with 2 tablespoons olive oil, and toss with the cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread the vegetables in an even layer on a large rimmed baking sheet and roast for 12 to 15 minutes.
• Place the zucchini in the empty bowl. Drizzle with a little olive oil and season with salt and pepper and toss to coat. Remove the baking sheet from the oven, add the zucchini, and gently toss with the other vegetables. Return to the oven and roast for another 10 to 15 minutes, or until the vegetables are fork tender and lightly browned at the edges.

Make the Beans

• While the vegetables finish roasting, prepare the Easy Seasoned Pinto Beans according to the recipe directions.

Toast the Tortillas and Prep the Toppings

• Toast the tortillas in a skillet over MEDIUM heat for about 30 seconds per side, or until lightly browned. Prep any optional toppings.

Assemble the Tacos

• Layer pinto beans, roasted vegetables, and chicken in the toasted tortillas. Add a dollop of sour cream and your favorite toppings.

Notes

Optional toppings are not included in nutrition calculation.

Oven Method: Arrange the seasoned chicken thighs on a foil-lined baking sheet and bake at 425°F for 18 to 22 minutes, flipping halfway through, until the chicken reaches an internal temperature of at least 175°F and is tender. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-size pieces. Squeeze the juice of ½ lime over the chicken and toss again.

Storage: Store the chicken, roasted vegetables, and pinto beans separately in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop and assemble the tacos just before serving.

Nutrition

Serving: 2tacos | Calories: 454kcal | Carbohydrates: 47g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 749mg | Potassium: 1133mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5655IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 5mg

When I’m asked to bring a salad to a cookout or potluck, classics like my sister’s famous Old Fashioned Potato Salad and Broccoli Salad usually top the list. But sometimes I just want to mix things up a little and this chilled rice salad with beans, colorful bell peppers, and sweet corn goes in a totally different direction.

Think of it like a confetti salad with a Tex-Mex twist. All the pretty ingredients are tossed in a zesty cumin-lime vinaigrette to create this hearty, satisfying side that pairs perfectly with anything coming off the grill.

Ingredient Notes

• Rice: I like using basmati rice in this salad because the long, fluffy grains stay separate and give it a lighter texture. I usually use Ben’s Original Ready Rice Basmati as an easy shortcut but you can choose another variety like Jasmine or even brown rice. Or, cook your own long grain white rice, if you’d like.
• Beans: A combination of black beans and kidney beans adds color, texture, and plenty of substance. Be sure to rinse and drain them well.
• Corn: Frozen yellow corn is an easy choice and adds sweetness and color. Thaw and drain it before adding it to the salad.
• Bell Pepper: Red bell pepper adds crunch and a pop of color, but orange or yellow bell pepper would work well too.
• Green Onions: They add a mild onion flavor that blends nicely with the other ingredients. For a little more bite, you can swap them for finely diced red onion.
• Cilantro: Fresh cilantro adds bright flavor that works really well with the cumin-lime dressing. If you’re not a cilantro fan, you can leave it out.
• Dressing: A simple vinaigrette made with olive oil, red wine vinegar, lime juice, cumin, garlic, and coriander gives this salad its Tex-Mex flavor. Coriander has a distinct, warm, aromatic flavor that I love in this salad and it pairs really well with the cumin.

How to Make Tex-Mex Rice and Bean Salad

1. Make the dressing: Whisk together the olive oil, vinegar, lime juice, garlic, and seasonings.
2. Add the salad ingredients: Place the rice, beans, corn, bell pepper, green onions, and cilantro in a large bowl.
3. Toss to combine: Pour the dressing over the salad and toss until everything is evenly coated.
4. Chill before serving: Cover and refrigerate for at least 1 hour to let the flavors blend together.

Storage Tips

Refrigerate: Transfer leftovers to an airtight container and refrigerate for no more than 3 to 4 days. Since cooked rice has a shorter refrigerated shelf life than many other ingredients, I don’t recommend keeping it any longer.

Stir before serving: The rice will continue to absorb some of the dressing as it chills. Give the salad a good stir before serving and add a squeeze of fresh lime juice if you’d like to brighten it up.

For serving: If serving this salad at a cookout or potluck, avoid leaving it at room temperature for more than 2 hours (or 1 hour in very hot weather) before refrigerating leftovers.

Make ahead: This is a great make-ahead salad because the flavors improve after a few hours in the refrigerator.

More Fresh Salad Recipes

• Three Bean Salad Recipe
• Mexican Bean Salad
• Strawberry Crunch Salad
• Marinated Vegetable Salad
• Orzo Grape Feta Salad
• Lemony Tortellini Broccoli Salad

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Tex-Mex Rice and Bean Salad

This Tex-Mex Rice and Bean Salad is a fresh, flavor-packed side dish that’s perfect for potlucks, cookouts, and easy summer dinners. Tossed in a zesty homemade dressing, it’s make-ahead friendly and always a crowd favorite.

Course Salad, Side Dish

Cuisine American, Tex Mex

Prep Time 20 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 226kcal

Author Valerie Brunmeier

Ingredients

• 3 cups cooked long grain white rice like Jasmine rice (see notes below)

Dressing

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon Dijon mustard
• ½ lime juiced
• 1 garlic clove minced
• 1 teaspoon ground cumin
• ¾ teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon freshly ground black pepper

For the Rest

• 16 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained
• 1 ½ cups frozen yellow corn thawed and drained
• 1 small red bell pepper diced (about 1 cup)
• 4 green onions thinly sliced
• ¼ to ⅓ cup chopped fresh cilantro

Instructions

• Cook the rice according to the package directions and set it aside to cool a bit.
• Meanwhile, in a large bowl, whisk the dressing ingredients until well combined. Add the cooked and slightly cooled rice, beans, corn, bell pepper, green onions, and cilantro and toss to mix the salad with the dressing.
• Cover and chill for at least 1 hour or more before serving to allow the ingredients to soak up flavor from the dressing.

Notes

Rice: I usually use Ben’s Original Ready Rice Basmati as a shortcut. One family-size pouch (17.6 ounces) yields closer to 3½ cups, but the recipe works well with the full pouch if you’d rather not measure. You can also use 2 regular pouches (8.8 ounces each) or about 3 cups cooked long grain white rice prepared from scratch.

Refrigerate: Transfer leftovers to an airtight container and refrigerate for no more than 3 to 4 days. Since cooked rice has a shorter refrigerated shelf life than many other ingredients, I don’t recommend keeping it any longer.

Stir before serving: The rice will continue to absorb some of the dressing as it chills. Give the salad a good stir before serving and add a squeeze of fresh lime juice if you’d like to brighten it up.

For serving: If serving this salad at a cookout or potluck, avoid leaving it at room temperature for more than 2 hours (or 1 hour in very hot weather) before refrigerating leftovers.

Make ahead: This is a great make-ahead salad because the flavors improve after a few hours in the refrigerator.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 243mg | Potassium: 388mg | Fiber: 4g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg

A Note From My Kitchen

This Corn Dip recipe came about when my son and daughter-in-law decided on a corn theme for our grandbaby Cameron’s first birthday party. A corn theme? Well, corn is Mr. Cam’s favorite food, so of course it was a corn theme! 🌽

Once I found out what they were planning, I knew right away that I’d be bringing this ridiculously tasty Corn Dip.

There’s something about the combination of these ingredients that creates completely irresistible flavor and texture. It’s creamy and full of fresh flavor, but not overly rich or heavy like some super cheesy or cream cheese based dips can be.

Best of all, it takes about 15 minutes to put together, should be made ahead, and is easy to transport and keep chilled for parties and potlucks. Pretty much the perfect choice for game day spreads, backyard barbecues, or any casual get-together.

Ingredient Notes

• Frozen Corn: Most corn dip recipes use canned corn, but frozen corn gives this dip a fresher flavor and better texture. Thaw it completely and drain it very well before mixing the dip. I love using a yellow and white corn blend, like Birds Eye Baby Gold and White, for extra color.
• Mayonnaise + Sour Cream: This combo creates a creamy dip that’s rich without feeling too heavy. You can use light or regular sour cream, and I recommend using mayo made with olive oil or avocado oil. If you’d like to swap a portion of the sour cream for plain Greek yogurt, just be aware that while it will still be creamy, the yogurt will add a little extra tang and create a slightly lighter flavor.
• Shredded Cheese: Sharp cheddar cheese adds classic flavor, or mix it with Monterey Jack or pepper Jack if you want a little extra kick.
• Diced Green Chiles: Mild canned green chiles add savory flavor without making the dip overly spicy.
• Jalapeño: Remove the seeds and membranes for a milder dip, or leave some in if you’d like more heat.
• Lime Juice: Fresh lime juice brightens all the flavors and balances the creamy base.
• Green Onions + Bell Pepper: Finely dicing the vegetables helps create the perfect scoopable texture for chips.
• Spices: Garlic powder, onion powder, salt, and pepper are all you need for the perfect balance of flavors.
• Fresh Cilantro (Optional Garnish): I think cilantro works so well with the other ingredients but leave it out if you don’t love it.

How to Make Corn Dip

1. Mix the creamy base. In a mixing bowl, combine the sour cream, mayonnaise, green chiles, lime juice, garlic powder, onion powder, salt, and pepper.
2. Add the remaining ingredients. Stir in the thawed corn, shredded cheese, bell pepper, green onions, and jalapeño until well combined.
3. Chill and serve. Cover and refrigerate the dip for at least 1 hour to let the flavors develop. Stir well before serving with Fritos Scoops or tortilla chips.

Storage Tips

Store lefters in an airtight container in the refrigerator for up to 3 days. Give the dip a good stir before serving again, as the creamy base may loosen slightly as it sits. I don’t recommend freezing this dip since the texture of the sour cream and mayonnaise can change after thawing.

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Cold Corn Dip Recipe

This creamy, cold Corn Dip is loaded with sweet corn, cheddar cheese, green chiles, and jalapeños for the perfect scoopable party appetizer. It’s fresh, full of texture, and packed with irresistible flavor.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 161kcal

Author Valerie Brunmeier

Ingredients

• ½ cup sour cream light or regular
• ½ cup mayonnaise
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 ounce can diced green chiles drained
• ½ lime juiced
• 3 cups frozen corn thawed and very well drained (I used a 14.4 ounce package of Birds Eye Baby Gold and White)
• 1 cup shredded cheddar cheese can sub or mix with pepper Jack
• ⅓ cup finely diced red bell pepper
• 2 to 3 green onions finely chopped
• 1 small jalapeño seeded and very finely diced
• Finely chopped cilantro or extra green onions for garnish
• Fritos Scoops and/or tortilla chips for serving

Instructions

• In a medium bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, green chiles and lime juice.
• Fold in the corn, cheese, red bell pepper, green onions, and jalapeño.
• Cover and refrigerate at least 1 hour (or up to 24 hours) to let flavors develop.
• Stir before serving and transfer to a serving bowl. Serve with Fritos Scoops and/or tortilla chips for dipping.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 184mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 309IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 1mg

Serve them with my Old Fashioned Potato Salad and Quick Coleslaw for a classic backyard barbecue menu.

Baby back ribs, step aside. These Smoked Beef Ribs are a carnivore’s dream with rich, beefy flavor, a smoky bark, and tender meat that pulls easily from the bone.

Beef back ribs are always the first thing my husband looks for on a BBQ restaurant’s menu and I wanted to be able to recreate this meal at home. So I set out to make the very best Smoked Beef Ribs on our pellet grill and this recipe absolutely delivers a restaurant-quality result.

The long, slow cooking time is vital to this cut as it helps break down connective tissue, resulting in tender ribs with rich flavor and texture.

Ingredient Notes

• Beef Back Ribs: Beef back ribs come from the same section of the cow as ribeye roast, which is why they’re sometimes called “prime rib on a stick”, but they’re actually a great value when compared to other beef rib cuts. They’re less fatty than beef short ribs, and develop an incredible smoky flavor and bark when cooked low and slow. I’ve found them at Costco for a great price.
• Dry Spice Rub: Kosher salt, black pepper, light brown sugar, garlic powder, onion powder, and smoked paprika create a simple, flavorful bark.
• Yellow Mustard: Helps the seasoning stick to the ribs and won’t add a mustard flavor after smoking.
• Apple Juice: Used for spritzing to help keep the ribs moist during smoking. Apple cider vinegar or beef broth also work well.
• BBQ Sauce: Use your favorite bottled or homemade BBQ sauce for glazing the ribs at the end of cooking.

How to Make Smoked Beef Ribs

1. Score the membrane on the bone side of the ribs by making shallow cuts diagonally across the surface in one direction, then again in the opposite direction, to help the seasoning and smoke penetrate.
2. Coat both sides lightly with yellow mustard.
3. Season generously with the dry rub mixture.
4. Smoke the ribs at 250 degrees F until deeply browned with a dark, flavorful bark.
5. Wrap the ribs in foil and continue cooking until tender.
6. Brush with BBQ sauce and return the ribs to the smoker to set the glaze before resting and slicing.

Storage

Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

More Rib Recipes You’ll Love

• Oven Baked Baby Back Ribs
• Grilled Country Style Pork Ribs
• BBQ Braised Short Ribs
• BBQ Country Style Pork Ribs (Slow Cooker or Instant Pot)

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Smoked Beef Ribs

These Smoked Beef Ribs are coated in a flavorful dry rub, slow smoked until tender, and finished with a rich layer of barbecue sauce for irresistible flavor in every bite. These meaty ribs are perfect for cookouts, game day, or any time you're craving serious barbecue.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 days days 15 minutes minutes

Total Time 4 days days 35 minutes minutes

Servings 7 ribs

Calories 504kcal

Author Valerie Brunmeier

Equipment

• pellet grill or smoker
• instant read meat thermometer optional but helpful

Ingredients

Dry Rub (Enough for up to 5 pound rack)

• 4 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 teaspoons light brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

For the Rest

• 1 rack beef back ribs up to 5 pounds
• 1 to 2 tablespoons prepared yellow mustard or enough to lightly coat both sides
• Apple juice, apple cider vinegar, or beef broth as needed for spritzing
• BBQ sauce as needed (I use Kinder’s Mild)

Instructions

Score the Membrane

• Pat the rack of ribs dry with paper towels. Flip the ribs bone-side up. Using the tip of a sharp paring knife, make a shallow cut crosswise across the silver skin from one side to the other, repeating 5 or 6 times. Then, a second set of cuts diagonally from one top edge down to the other. This opens the membrane so smoke and seasoning can penetrate.

Season

• Rub a very thin coat of yellow mustard over both sides (about 1 to 1½ Tbsp total), just a light film so the rub sticks. You won’t taste the mustard after smoking. Sprinkle the dry rub evenly over all sides.
• Let the ribs rest while you heat your smoker to 250 degrees F.

First Smoke – 2 ½ hours

• Place ribs bone-side down directly on the grates. Close the lid and let them smoke for 2 ½ hours. About halfway through the cooking time, spritz them lightly (apple juice, apple cider vinegar, or beef broth) to keep the surface moist.

Foil Wrap – 1 to 1 ½ hours

• They’re ready to wrap when they are a beautiful mahogany color, not too dark. Pull the ribs off the grill and wrap them in heavy-duty foil with the opening at the top so it’s easy to check on them later.
• Spritz lightly one more time before sealing the foil. Return the foil packet to the smoker and continue cooking at 250 °F for 1 to 1 ½ hours.
• After 1 hour, check the ribs. The meat should have pulled back from the ends of the bones by about ½ to ¾ inch. When you lift the rack with tongs from one end, it should bend easily. If you poke between the bones with a toothpick or skewer, it should slide in with little resistance (like butter).

  The internal temperature should be around 200 °F to 205 °F when the ribs are tender. That’s the sweet spot to take them out of the foil. If they aren’t quite there, close the foil and continue to cook them for another 30 minutes.

Sauce and Finish – 20 to 30 minutes

• Carefully open the foil and brush the top and sides of the ribs with BBQ sauce. Remove and discard the foil.
• Place ribs back on the smoker at 250 °F, bone side down, sauced side up. Close the lid and smoke for an additional 15 to 20 minutes to set the glaze.

Rest, Slice, and Serve

• Remove the ribs from the smoker and let rest, loosely tented with foil, for about 15 minutes before slicing.
• Place the rack meat-side down on a cutting board so you can clearly see the bones. Using a sharp carving or chef’s knife, cut between the bones into individual ribs.

Notes

Yield Note: Beef back rib racks can vary quite a bit in size and meatiness. The 5-pound rack I tested yielded 7 meaty ribs.

Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Reheat: Place the ribs in a baking dish with a splash of beef broth or water and cover tightly with foil. Warm in a 300 degree F oven until heated through.

Nutrition

Serving: 1rib | Calories: 504kcal | Carbohydrates: 11g | Protein: 39g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1742mg | Potassium: 586mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg

A Note From My Kitchen

Pickled Red Onions seem to be on every restaurant menu these days. They’re such an easy way to add a pop of color and an irresistible tangy bite to everything from salads to burgers. The good news is they’re incredibly easy to make at home.

My first foray into quick pickles was back when I made my first batch of Sriracha Refrigerator Pickles. Next came my Refrigerator Zucchini Pickles, and now I’ve moved on to onions with this easy recipe.

A simple hot brine poured over thinly sliced red onion softens it slightly and creates some really incredible flavor. There’s no canning involved, just store them in an airtight container in the refrigerator for a tasty condiment that you’ll want to put on everything.

Ingredient Notes

• Red Onion: One medium red onion should fit nicely in a pint-size mason jar when sliced very thin. A mandoline works well, but a sharp knife works too.
• Types of Vinegar: The vinegar you choose will dictate the flavor of your pickled onions.
  • Apple cider vinegar: My favorite choice for this recipe. It adds tangy flavor with a mild fruity sweetness that works perfectly with onions.
  • Distilled White Vinegar: Creates the sharpest, most classic pickle flavor.
  • Rice Vinegar: Milder and slightly sweeter with less tang.
  • White Wine Vinegar: Softer and more delicate in flavor.
• Sugar + Salt: A small amount of granulated sugar balances the acidity and helps create that classic quick-pickled flavor. Kosher salt dissolves easily and seasons the brine without overpowering it.

How to Make Quick Pickled Red Onions

1. Thinly slice the red onion and pack it into a pint-size mason jar.
2. Heat the vinegar, water, sugar, and salt in a small saucepan until the sugar and salt dissolve, then pour the hot pickling liquid over the sliced onions.
3. Press the onions down with a fork so they stay submerged in the brine. Let them sit for about 30 minutes until softened and bright pink before transferring to the fridge.

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Pickled Red Onions

Make your own Pickled Red Onions in minutes! They’re a fun way to add a pop of color and an irresistible tangy crunch to sandwiches, tacos, burgers, salads, and more.

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 19kcal

Author Valerie Brunmeier

Ingredients

• 1 medium red onion very thinly sliced (see instructions below)
• ¾ cup apple cider vinegar
• ¼ cup water
• 1½ tablespoons granulated sugar
• 1 teaspoon kosher salt

Instructions

• Trim the ends from the red onion and cut it in half from root to tip. Peel away the outer skin, then place the onion halves cut-side down on a cutting board. Thinly slice the onion into half-moon slices. A mandolin works well for very thin, even slices, but a sharp knife works just fine.
• Place the sliced onion in a pint-size mason jar or similar heatproof container, gently packing the onions down so they reach near the top of the jar (if you have extra onions, use them for another purpose).
• In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
• Pour the hot pickling liquid over the onions. At first, the brine may not completely cover the onions, but they will soften and settle quickly. After a few minutes, press the onions down with a fork so they are mostly submerged in the brine.
• Let the onions stand at room temperature for about 30 minutes before using. The onions will soften and turn bright pink as they sit. After they have cooled slightly, transfer the jar to the refrigerator.
• Store in an airtight container in the refrigerator for up to 2 weeks. Make sure the onions stay fully submerged in the pickling liquid for best flavor and storage.

Notes

Yield: 1 pint (about 1½ to 2 cups).

Storage: Keep the onions in an airtight container in the refrigerator for up to 2 weeks, making sure they stay mostly submerged in the pickling liquid for the best flavor.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 293mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

A Note From My Kitchen

This easy sheet pan dinner came together after a little trial and error with different vegetables, roasting time, and whether or not to leave the skin on the chicken thighs. I tested a few different variations before landing on this version, and we all absolutey loved it.

The honey mustard sauce adds tons of flavor, the broccoli gets those delicious browned edges, and everything cooks together on one pan for an easy dinner that looks and tastes like it took far more effort than it did.

Like my Greek Sheet Pan Chicken and Sheet Pan Sausage and Potatoes, I love that this recipe is practical and approachable for a busy weeknight. The method is simple, the cleanup is easy, and the finished dish looks as good as it tastes. It has definitely earned a spot on my go-to easy dinner list.

Ingredient Notes

• Chicken Thighs: Bone-in thighs stay juicy and flavorful as they roast. I prefer removing the skin before cooking because it allows the honey mustard sauce to coat the chicken more directly and reduces the amount of grease that cooks into the vegetables. The skin can be left on, if preferred.
• Honey + Dijon Mustard: This classic combination creates the sweet and tangy sauce that gives the chicken and veggies their signature flavor. For a more textured sauce, try using stone-ground mustard.
• Broccoli: Cut the florets into bite-size pieces so they roast evenly and become tender with crisp edges.
• Bell Peppers: Any color bell peppers will work here. Cut them into large pieces so they hold their texture during roasting.
• Lemon: Both the juice and zest brighten the sauce and balance the richness of the honey and olive oil.
• Paprika: Use regular paprika, not smoked paprika, for this recipe. It adds warmth and enhances the golden color of the chicken and vegetables without adding a smoky flavor that would overpower the honey mustard sauce.
• Parsley: A sprinkle of fresh parsley at the end adds fresh flavor and color.

How to Make Sheet Pan Honey Mustard Chicken Thighs

1. Whisk together the honey mustard sauce.
2. Toss the chicken thighs with half of the sauce.
3. Transfer the chicken to a parchment-lined sheet pan and roast for 15 minutes.
4. Toss the broccoli and bell peppers with the remaining sauce.
5. Add the vegetables to the pan around the chicken and continue roasting until the chicken is cooked through to an internal temperature of 175°F and the vegetables are tender.
6. Broil briefly at the end, if desired, then sprinkle with parsley and serve.

FAQ

Storage Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven just until warmed through.

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Sheet Pan Honey Mustard Chicken Thighs

These Sheet Pan Honey Mustard Chicken Thighs are roasted with broccoli and colorful bell peppers for an easy dinner with big flavor and minimal cleanup. The tangy honey mustard sauce caramelizes as everything roasts, creating juicy chicken and perfectly browned veggies all in one pan.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 321kcal

Author Valerie Brunmeier

Ingredients

• 6 bone-in skin-on chicken thighs (about 2½ pounds)
• ⅓ cup olive oil
• ⅓ cup honey
• 3 tablespoons Dijon mustard
• 2 cloves garlic minced
• 1 lemon zested and juiced
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 2 small crowns broccoli cut into small florets
• 2 bell peppers cut into 1½- to 2-inch pieces
• 2 tablespoons chopped fresh parsley

Instructions

• If you’d like to remove the skin from the chicken, simply pull it off, leaving the edges untrimmed so a little fat remains for flavor. Place the chicken in a large bowl and set it aside.
• In a small bowl, whisk together the olive oil, honey, Dijon mustard, garlic, lemon zest and juice, paprika, salt, and pepper.
• Pour about half the sauce over the chicken and toss to coat it well, reserving the remaining sauce for the vegetables. If you have time, cover and refrigerate both the chicken and reserved sauce for 1 to 2 hours for even more flavor.
• Preheat oven to 425 °F and line a large rimmed baking sheet with parchment paper.
• Transfer the chicken to the prepared baking sheet, skin-side up if you didn't remove it. If any sauce remains in the bowl, drizzle it over the chicken. Transfer the baking sheet to the oven and roast for 15 minutes.
• Meanwhile, place the broccoli and bell peppers in a clean large bowl and toss with the reserved sauce.
• Remove the pan from the oven and add the vegetables around the chicken in an even layer. Drizzle any remaining sauce from the bowl over the chicken and vegetables.
• Return to the oven and continue roasting for 15 to 20 minutes, or until the chicken reaches 175 °F and the vegetables are fork tender. The chicken and vegetables should be nicely browned as is, but you can broil for 2 to 3 minutes at the end if you’d like a little extra color.
• Sprinkle with parsley just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven just until warmed through.

Nutrition

Calories: 321kcal | Carbohydrates: 21g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 575mg | Potassium: 428mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1557IU | Vitamin C: 63mg | Calcium: 28mg | Iron: 2mg

A fresh veggie or Crudité Platter is an easy appetizer that I include at nearly every gathering. Instead of buying a dip mix packet, it’s so nice to be able to turn to my fridge and pantry, gather a few simple ingredients, and whip up this fresh, flavorful Easy Vegetable Dip to set out.

There are some key ingredients you may already have on hand that give homemade dips like this one, and my French Onion Dip from Scratch, a flavor similar to the classic packet dips, but fresher and less salty.

Ingredient Notes

• Mayonnaise: The base of the dip and what gives it that rich, creamy texture. I like to use olive oil mayo, but any good-quality mayonnaise will work. I don’t recommend light mayo for the best flavor.
• Sour cream: Adds tang and lightens the mayo so the dip isn’t too heavy. Either full-fat or light sour cream will work. I use light and it works great.
• Lemon: Fresh lemon juice brightens everything up and balances the richness.
• Dried minced onion: This is key for that classic veggie dip flavor. It softens as it sits, adding texture and a mild oniony bite that’s more obvious than onion powder.
• Dill: Fresh dill adds a pop of flavor and makes the dip taste fresh. You can substitute dried if needed, but use less.
• Dried seasonings: Garlic powder, dried parsley, seasoned salt, and pepper add layers of savory flavor. I use Lawry’s Seasoned Salt, but any similar seasoning blend that includes salt will work. Adjust to taste depending on how seasoned you like your dip.

How to Make Homemade Vegetable Dip

1. Combine the sour cream, mayonnaise, herbs, and seasonings in a bowl.
2. Stir until smooth and well blended.

Storage Tips

Store leftover Vegetable Dip in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving.

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Easy Vegetable Dip Recipe

This Easy Vegetable Dip recipe is creamy, flavorful, and just right for serving with a colorful platter of fresh veggies. It has that classic party dip taste you get from a packet mix, but it’s made from scratch with simple ingredients.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 102kcal

Author Valerie Brunmeier

Ingredients

• ¾ cup sour cream
• ½ cup mayonnaise
• 1 ½ teaspoons dried parsley flakes
• 1 teaspoons dried minced onion
• ¾ teaspoon dried dill weed or about 2 to 3 teaspoons fresh dill, minced
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• 1 to 2 teaspoons fresh lemon juice
• Freshly ground black pepper to taste

Instructions

• Assorted fresh vegetables (choose what looks pretty at the store – carrots, celery, broccoli florets, cauli florets, snap peas, radishes, cherry tomatoes, etc.)
• In a small bowl, combine all the dip ingredients. Stir until smooth and well blended.
• Cover and refrigerate for at least 1 hour to allow the dried onion to soften and the flavors to blend.
• Stir well before serving and adjust seasoning with additional lemon juice, salt, or pepper, if needed.
• Serve chilled with assorted fresh vegetables.

Notes

Yields about 1 ⅓ cups dip.

Store leftover Vegetable Dip in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving.

Nutrition

Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 144mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.1mg

A Note From My Kitchen

If you’ve never cooked with poblano peppers before, recipes like this one and my Chile Relleno Casserole are a great place to start. Poblanos are mild, easy to work with, and perfect for holding a hearty filling. You might think a meal like this is not attainable on a weeknight, but with the help of a few convenience items, you can have these Stuffed Poblano Peppers on the table in under an hour.

A Tex-Mex inspired ground beef filling is made easy with the help of a pouch of microwaveable seasoned rice, canned black beans, and frozen corn. A jar of your favorite store-bought enchilada sauce adds and shredded cheese are all you need to top them off before baking until hot and bubbly.

A great method and an absolutely crave-worthy filling have this recipe on my list of “make again soon” dinners.

Ingredient Notes

• Poblano peppers: These are mild peppers with a deep, slightly smoky flavor. Look for large, firm peppers that are easy to halve and fill.
• Ground beef: I use 90% lean ground beef for a hearty filling without too much excess grease.
• Taco seasoning: Use your favorite blend or for better flavor, mix up a batch of my Homemade Taco Seasoning Mix.
• Seasoned rice: Any microwaveable rice will work, but I love this with Spicy Mexican Style or Spanish Rice for the extra boost of flavor.
• Canned black beans: Rinse and drain well. Pinto beans will work as a substitute.
• Corn: Frozen yellow corn straight from the freezer (no need to thaw it in advance).
• Enchilada sauce: You can make your own homemade Red Enchilada Sauce, but I usually take the easy route and grab a jar of my favorite. I like both Siete and Hatch brands.
• Diced green chiles: These add flavor without making the dish spicy.
• Cheese: A blend of cheddar and Monterey Jack (or pepper Jack) melts beautifully and adds lots of flavor. Or, use a store-bought Mexican cheese blend.

How to Make Stuffed Poblano Peppers

1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook briefly.
2. Brown and season the beef. Add the ground beef and cook, breaking it up, until no longer pink. Drain any excess grease, then stir in the taco seasoning.
3. Add the remaining ingredients. Stir in the cooked rice, black beans, green chiles, corn, enchilada sauce, and cheese.
4. Mix and heat through. Cook, stirring, until everything is well combined and the cheese has melted. Remove from the heat.

4. Roast the peppers. Arrange the halved and seeded poblano peppers cut side up on a baking sheet and roast until just slightly softened.
5. Fill the peppers. Divide the prepared beef and rice filling evenly among the roasted peppers, then spoon a little enchilada sauce over each.
6. Add the cheese. Sprinkle the tops with shredded cheese.
7. Bake until melted. Return to the oven and bake until the cheese is melted and the peppers are heated through.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the microwave or in a 350°F oven until heated through.
• Make ahead: You can prepare the filling in advance and refrigerate it for up to 1 day. Roast the peppers, then fill and bake when ready.
• Freeze: For best results, freeze the filling separately. Thaw, then fill the peppers and bake as directed.

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Stuffed Poblano Peppers

These Stuffed Poblano Peppers are filled with a savory ground beef and rice mixture with black beans and corn, then topped with enchilada sauce and melty cheese. Pantry staples make this an easy, flavor-packed dinner you can get on the table fast.

Course Main Dish

Cuisine Tex Mex

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 511kcal

Author Valerie Brunmeier

Ingredients

• 4 to 5 large poblano peppers
• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 2 teaspoons minced garlic
• 1 pound ground beef 90% lean
• 1 tablespoon Taco Seasoning Mix
• 8.5 ounce pouch Ready Rice Spicy Mexican Style or Spanish
• 15 ounce can black beans rinsed and drained
• 4 ounce can diced green chiles drained
• ½ cup frozen yellow corn (no need to thaw)
• 1 cup enchilada sauce divided
• 1 ½ cups shredded Mexican cheese blend divided
• Minced fresh cilantro optional
• Sour cream and hot sauce optional for serving

Instructions

• Preheat oven to 425 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray.
• Wash the poblano peppers, slice in half lengthwise, and remove and discard the ribs and seeds. Place the peppers, cut side up on the baking sheet. Transfer the baking sheet to the preheated oven and roast the peppers for 14 to 15 minutes to slightly soften. Remove from the oven and set aside.
• Meanwhile, prepare rice according to package directions. Set it aside.
• For the filling, add the olive oil to a large skillet and place it over MEDIUM heat. Add the onions and cook, stirring for several minutes to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook for 5 to 7 minutes, breaking the meat up with a spoon, until no longer pink. Drain the excess grease from the pan and return it to the heat. Sprinkle the meat mixture with Taco Seasoning Mix and cook, stirring, until well incorporated. Add the prepared rice, black beans, diced green chiles, frozen corn, ½ cup of the enchilada sauce, and ½ cup cheese. Cook, stirring occasionally, until the cheese has melted. Remove from the heat.
• Divide the mixture between the peppers, drizzle each with 1 tablespoon enchilada sauce, and top with the remaining cheese.
• Return to the oven and roast for 6 to 8 to minutes or until the cheese is melted. If desired, top with cilantro.
• Delicious served with hot sauce and dollop of sour cream.

Notes

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm in the microwave or in a 350°F oven until heated through.

Make ahead: You can prepare the filling in advance and refrigerate it for up to 1 day. Roast the peppers, then fill and bake when ready.

Freeze: For best results, freeze the filling separately. Thaw, then fill the peppers and bake as directed.

Nutrition

Calories: 511kcal | Carbohydrates: 48g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1115mg | Potassium: 1092mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1282IU | Vitamin C: 117mg | Calcium: 478mg | Iron: 5mg