Description
These Stuffed Poblano Peppers are a delicious vegetarian dish with a Mexican-inspired twist. Roasted poblano peppers are filled with a flavorful mixture of rice, beans, corn, and cheese, then baked until bubbly and golden. Perfect for a satisfying weeknight dinner!
Ingredients
Scale
4 large poblano peppers
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup cooked rice or quinoa
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack or cheddar cheese (plus extra for topping)
- 2 tbsp chopped fresh cilantro
- lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast poblano peppers until blistered.
- Prepare the filling: Sauté onion and garlic. Add rice, beans, corn, spices, and cheese.
- Stuff the peppers: Fill each poblano pepper with the mixture. Top with cheese.
- Bake: Bake the stuffed peppers until cheese is melted and bubbly.
- Serve: Garnish with cilantro and lime wedges. Enjoy!
Notes
- For a meat version, add cooked ground beef or shredded chicken to the filling.
- These peppers are also great topped with sour cream or avocado slices.
- To make it spicier, add diced jalapeño to the filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 30mg
