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Stuffed Poblano Peppers

Delightful and satisfying stuffed poblano peppers filled with a savory mixture of rice, beans, and vegetables, making for a healthy and adaptable dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup cooked rice (white or brown)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 2 tablespoons olive oil
  • to taste Fresh cilantro (chopped for garnish) For serving
For the Peppers
  • 4 large poblano peppers For stuffing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the poblano peppers and carefully remove the seeds and inner membranes.
  3. In a large skillet over medium heat, add olive oil. Add diced onions and sauté until translucent for about 3 to 4 minutes.
  4. Add minced garlic and cook for an additional 1 to 2 minutes.
  5. Stir in the cooked rice, drained black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5 to 7 minutes.
  6. Generously stuff each poblano pepper with the rice and bean mixture.
Baking
  1. Place the stuffed peppers in a baking dish and sprinkle the shredded cheese on top.
  2. Cover the dish with aluminum foil and bake for 25 minutes.
  3. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and lightly golden.
Serving
  1. Let the peppers cool slightly, then garnish with fresh cilantro before serving.

Notes

Consider lighter alternatives such as dairy-free cheese and quinoa. Serve with cool avocado ice cream or salad for balance.