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Stuffed Poblano Peppers

Delicious and healthy stuffed poblano peppers filled with rice, beans, and cheese, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Stuffing Ingredients
  • 1 cup cooked rice Can be cooked ahead of time
  • 1 cup black beans Drained and rinsed
  • 1 cup corn
  • 1 cup shredded cheese Cheddar or Monterey Jack preferred
  • 1 teaspoon cumin Adjust for more flavor
  • 1 teaspoon smoked paprika Adjust for more flavor
  • Salt and pepper to taste
Poblano Peppers
  • 4 large poblano peppers Ensure they are large for easy stuffing
Garnish
  • Fresh cilantro For garnish before serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the poblano peppers and remove the seeds.
  3. In a bowl, mix the cooked rice, black beans, corn, cheese, cumin, smoked paprika, salt, and pepper.
Stuffing
  1. Stuff each poblano pepper with the rice mixture.
Baking
  1. Place the stuffed peppers in a baking dish and cover with foil.
  2. Bake for 25-30 minutes until the peppers are tender.
  3. Remove the foil and bake for an additional 5-10 minutes until the tops are golden and bubbly.
Serving
  1. Garnish with fresh cilantro before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave for a quicker option. You can customize the recipe by adding proteins like ground turkey or beef, or for spicier flavors, add jalapeño or hot sauce.