Stuffed Poblano Peppers
Servings: 4 servings
Calories: 614kcal
Stuffed poblano peppers with black beans, corn, rice, and melted cheese. Ready in under 1 hour. Filling and perfect for meal prep or weeknight dinners.
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Ingredients
For the peppers:
- 4 medium poblano peppers
- 1 tablespoon olive oil divided
- 1 teaspoon kosher salt divided
For the filling:
- 1 small yellow onion diced (~1 cup)
- 2 cloves garlic minced
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 1 15-oz can black beans drained and rinsed
- 1 14-oz can petite diced tomatoes drained
- ¾ cup corn frozen, canned and drained, or fresh
- ¾ cup long-grain white rice cooked
- 1 4-oz can diced green chiles
- ¼ teaspoon black pepper
For topping:
- 1½ cups shredded Monterey Jack cheese
- ½ cup sour cream
- fresh cilantro chopped, for garnish
- lime wedges for serving
Instructions
- Heat oven to 375°F.
- Cut poblano peppers in half lengthwise, leaving stem intact. Remove seeds and membranes. Brush pepper halves with ½ tablespoon olive oil and sprinkle with ¼ teaspoon salt.
- Place peppers cut side up on a baking sheet. Bake 10–15 minutes until slightly softened.
- While peppers bake, heat remaining ½ tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, 5–7 minutes. Add garlic, cumin, chili powder, and paprika. Cook until fragrant, about 30 seconds.
- In a large bowl, combine onion mixture, black beans, drained tomatoes, corn, rice, green chiles, remaining ¾ teaspoon salt, and pepper. Stir until well combined.
- Remove peppers from oven. Fill each pepper half with filling, mounding slightly. Top each with cheese (about 3 tablespoons per half).
- Return to oven and bake 10–12 minutes until heated through and cheese is melted and bubbly.
- Top each pepper half with a dollop of sour cream (about 1 tablespoon each). Garnish with cilantro. Serve with lime wedges.
Notes
- Use day-old rice for best texture—freshly cooked rice can make filling mushy
- Drain tomatoes well or filling will be too watery
- For spicier peppers, leave some seeds in or add jalapeños to filling
- Poblanos vary in size—look for medium peppers (4–6 inches) for consistent portions
- Use pepper jack for more heat, swap black beans for pinto beans, or use quinoa instead of rice.
- Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or a 350°F oven until warmed through.
- The filling can be cooked up to 2 days in advance, or the peppers fully assembled up to 1 day ahead and refrigerated.
- Assemble peppers and freeze unbaked for up to 2 months; add a few extra minutes to the bake time.
Nutrition
Calories: 614kcal | Carbohydrates: 77g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 1103mg | Potassium: 1130mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1413IU | Vitamin C: 119mg | Calcium: 453mg | Iron: 5mg