Stuffed Poblano Peppers

Stuffed Poblano Peppers are a flavorful and hearty dish that combines the mild heat of roasted poblano peppers with a delicious filling of seasoned rice, beans, and cheese. These peppers are roasted to bring out their smoky flavor, then stuffed with a savory mixture that can be customized with ground beef, chicken, or kept vegetarian. Topped with melted cheese and baked to perfection, this dish is a satisfying meal that’s both comforting and vibrant. Perfect for weeknight dinners or special occasions, stuffed poblano peppers offer a delicious way to enjoy Mexican-inspired flavors with a healthy twist.

Ingredients

• 4 large poblano peppers
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 cup black beans (canned, drained, and rinsed)
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Fresh cilantro and sour cream for garnish (optional)

Instructions

1. Roast the poblano peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 10-15 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and cover with a towel or place in a sealed plastic bag to steam for 5 minutes. Once cool, peel off the skin, slice the peppers lengthwise, and remove the seeds and membranes.
2. Prepare the filling: While the peppers are roasting, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Stir in the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3-4 more minutes until heated through.
3. Stuff the peppers: Gently stuff each roasted poblano pepper with the rice and bean mixture, filling them generously. Place the stuffed peppers in a baking dish.
4. Top with cheese and bake: Sprinkle the shredded cheese evenly over the stuffed peppers. Bake in the oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
5. Garnish and serve: Remove the stuffed peppers from the oven and garnish with fresh cilantro and a dollop of sour cream if desired. Serve hot.

These Stuffed Poblano Peppers are a deliciously satisfying dish, combining smoky peppers with a flavorful filling for a meal that’s both healthy and packed with vibrant Mexican-inspired flavors!