Description
Stuffed Poblano Peppers are a flavorful and hearty dish made with roasted poblano peppers filled with a savory mixture of rice, beans, vegetables, and cheese, perfect for a satisfying vegetarian meal.
Ingredients
Units
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers over an open flame or under a broiler until the skins are blackened. Place in a bowl and cover to steam for 10 minutes, then peel off the skins. Carefully make a slit in each pepper and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
- Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3–4 minutes until heated through.
- Remove from heat and stir in half the cheese, cilantro, and lime juice.
- Stuff each poblano pepper with the filling and place in a baking dish.
- Top with the remaining cheese.
- Bake for 15–20 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with additional cilantro or a dollop of sour cream if desired.
Notes
- For a spicier dish, leave some seeds in the peppers.
- You can substitute quinoa or cauliflower rice for a lower-carb version.
- Add cooked ground meat for a non-vegetarian option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg