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Stuffed Poblano Peppers


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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

These stuffed poblano peppers are so easy to make! The zesty filling features rice, corn, black beans, and of course: gooey cheese.


Ingredients

Scale
  • 4 cups cooked brown rice (or 4 cups of any cooked grain)
  • 4 poblano peppers
  • 1 1/2 cups salsa
  • 1 15 ounce can black beans
  • 1 1/2 cups frozen corn
  • 3 green onions
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Cayenne, to taste
  • Kosher salt and freshly ground pepper
  • Shredded cheese (we used a Mexican blend)
  • Chopped cilantro for serving (optional)

Instructions

  1. If necessary, cook the rice according to the package instructions or use our Instant Pot method.
  2. While the rice cooks, prepare the peppers: slice the poblano peppers in half and remove the seeds and ribs. Place the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.
  3. Chop the green onions. Drain and rinse the black beans.
  4. In a large saucepan, combine: beans, onions, salsa, corn, a handful of the shredded cheese, cumin, chili powder, and a pinch of cayenne (if you like it spicy!). Season with kosher salt and pepper to taste. When the rice is finished, stir it into the filling.
  5. Heat the filling a few minutes over medium heat until warm (the timing depends on the heat of the rice).
  6. Place the pepper halves skin side down in a baking dish, and spoon the filling into each half. Top the filling with shredded cheese and broil until the cheese is melted, for about 2 minutes.
  7. Serve warm. If desired, garnish with chopped cilantro and sour cream.

Notes

Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.

  • Category: Main Course
  • Method: Broiled
  • Cuisine: Mexican