Description
Delicious roasted poblano peppers filled with a hearty stuffing of rice, black beans, and corn, topped with melted cheese.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfect bake.
- Carefully cut the tops off the poblano peppers and remove the seeds.
- Heat a skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant, about 3-5 minutes.
- In a mixing bowl, combine the cooked rice, drained black beans, corn, half of the shredded cheese, sautéed onion and garlic, cumin, chili powder, salt, and pepper.
- Generously stuff each poblano pepper with the rice mixture, packing the filling in well.
- Arrange the stuffed peppers in your baking dish, placing any unused tops beside them.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Make-ahead tips: Prepare the stuffed peppers a few hours in advance and refrigerate until ready to bake. You can also freeze them for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 270
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed peppers, vegetarian recipe, Mexican cuisine, comfort food, healthy dinner