poblano pepper recipe
Craving easy poblano pepper recipes? Make these cheesy stuffed peppers in under an hour. Roasted to perfection and packed with flavor. Get the recipe!
Servings 4 Servings
Calories 325kcal
Ingredients
- 4-6 large Poblano peppers
- 1 tbsp olive oil
- 1/2 onion finely diced
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cooked rice white, brown, or Spanish style
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- 1 1/2 cups shredded Monterey Jack or Pepperjack cheese
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat your oven's broiler to high. Place the whole poblano peppers on a baking sheet.
- Roast the peppers under the broiler for 5-10 minutes, turning occasionally using tongs, until the skins are blackened and charred on all sides.
- Remove the peppers from the oven and immediately transfer them to a bowl covered with plastic wrap or a sealed Ziploc bag. Let them 'sweat' for 10-15 minutes to loosen the skins.
- While the peppers sweat, heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute.
- Add the black beans, corn, cooked rice, cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for 3-4 minutes to combine flavors. Remove from heat.
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Remove the peppers from the bag. Gently peel off the charred skins (it's okay if some small bits remain).
- Cut a small slit lengthwise down one side of each pepper. Carefully remove the seeds and membranes, keeping the pepper intact.
- Stuff each pepper generously with the rice and bean mixture. Place the stuffed peppers into the prepared baking dish.
- Top the peppers with the shredded Monterey Jack or Pepperjack cheese.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve warm.
Notes
Calories: 325 | Total Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 580mg | Total Carbohydrates: 38g | Dietary Fiber: 7g | Sugars: 4g | Protein: 14g