Description
Stuffed Poblano Peppers are a flavorful and hearty dish featuring roasted poblano peppers filled with a savory mixture of rice, beans, vegetables, and cheese, baked to perfection.
Ingredients
Units
Scale
- 4 large poblano peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/4 cup chopped cilantro (optional for garnish)
- 1/2 cup salsa (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning occasionally, until the skins are charred and blistered.
- Remove from oven and place peppers in a bowl covered with plastic wrap or a towel for 10 minutes to steam, then peel off the skins and make a slit down one side of each pepper to remove the seeds.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3-4 minutes.
- In a large bowl, combine cooked rice, black beans, corn, sautéed onion and garlic, cumin, smoked paprika, salt, pepper, and half of the shredded cheese.
- Stuff each poblano pepper with the rice mixture and place in a baking dish.
- Top the stuffed peppers with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with salsa if desired.
Notes
- You can substitute quinoa for rice for a protein boost.
- Add cooked ground meat or chorizo for a non-vegetarian version.
- Use dairy-free cheese for a vegan option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg