Description
Delicious stuffed poblano peppers filled with black beans, corn, and cheese, bringing comfort and vibrant flavors to your table.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the peppers by cutting the tops off and removing seeds.
- Combine the filling by mixing cooked rice, black beans, corn, cheese, cumin, chili powder, salt, and pepper in a bowl.
- Stuff each poblano pepper with the rice mixture, packing it snugly.
- Prepare for baking by placing the stuffed peppers in a baking dish and covering with foil.
- Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
For a spicier kick, add diced jalapeños or crushed red pepper flakes to the filling. Leftovers can be stored in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 20mg