Description

Stuffed Poblano Peppers are the perfect blend of flavors with black beans, corn, and melted cheese. This easy, healthy recipe is ideal for a quick dinner or a comforting meal.

Ingredients

Scale

4 medium poblano peppers
1 tablespoon olive oil, divided
1 teaspoon kosher salt, divided
1 small yellow onion, diced (~1 cup)
2 cloves garlic, minced
¾ teaspoon ground cumin
¾ teaspoon chili powder
½ teaspoon paprika
1 15-oz can black beans, drained and rinsed
1 14-oz can petite diced tomatoes, drained
¾ cup corn, frozen, canned and drained, or fresh
¾ cup long-grain white rice, cooked
1 4-oz can diced green chiles
¼ teaspoon black pepper
1½ cups shredded monterey jack cheese
½ cup sour cream
fresh cilantro, chopped, for garnish
lime wedges, for serving

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Instructions

Preheat the oven to 375°F.
Slice poblano peppers in half lengthwise, keeping the stem attached. Remove the seeds and membranes. Brush with ½ tablespoon olive oil and sprinkle with ¼ teaspoon salt.
Place the peppers cut side up on a baking sheet and bake for 10–15 minutes until slightly softened.
While the peppers are baking, heat the remaining ½ tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5–7 minutes. Stir in the minced garlic, cumin, chili powder, and paprika, cooking until fragrant, about 30 seconds.
In a large bowl, mix the onion mixture with black beans, diced tomatoes, corn, cooked rice, green chiles, remaining ¾ teaspoon salt, and black pepper. Combine until well mixed.
Take the peppers out of the oven. Fill each half with the prepared filling, mounding it slightly. Top each filled pepper with about 3 tablespoons of shredded cheese.
Return the stuffed peppers to the oven and bake for another 10–12 minutes, until heated through and the cheese is melted and bubbling.
Top each pepper half with about 1 tablespoon of sour cream and garnish with fresh cilantro. Serve alongside lime wedges.

Notes

You can customize the filling by adding other vegetables or proteins of your choice.
For extra spice, consider including some jalapeños or hot sauce in the filling.
These peppers can be made ahead of time and reheated before serving.

Nutrition

Serving Size: 1 pepper half
Calories: 290
Sugar: 3g
Sodium: 480mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 12g
Cholesterol: 30mg