Stuffed Poblano Peppers
These stuffed poblano peppers are so easy to make! The zesty filling features rice, corn, black beans, and of course: gooey cheese.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4
Ingredients 12
- 4 cups cooked brown rice (or 4 cups of any cooked grain)
- 4 poblano peppers
- 1 ½ cups salsa
- 1 15 ounce can black beans
- 1 ½ cups frozen corn
- 3 green onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Cayenne, to taste
- Kosher salt and freshly ground pepper
- Shredded cheese (we used a Mexican blend)
- Chopped cilantro for serving (optional)
Method 7
- 01
If necessary, cook the rice according to the package instructions or use our Instant Pot method .
- 02
While the rice cooks, prepare the peppers: slice the poblano peppers in half and remove the seeds and ribs. Place the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.
- 03
Chop the green onions . Drain and rinse the black beans.
- 04
In a large saucepan, combine: beans, onions, salsa, corn, a handful of the shredded cheese, cumin, chili powder, and a pinch of cayenne (if you like it spicy!). Season with kosher salt and pepper to taste. When the rice is finished, stir it into the filling.
- 05
Heat the filling a few minutes over medium heat until warm (the timing depends on the heat of the rice).
- 06
Place the pepper halves skin side down in a baking dish, and spoon the filling into each half. Top the filling with shredded cheese and broil until the cheese is melted, for about 2 minutes.
- 07
Serve warm. If desired, garnish with chopped cilantro and sour cream.
Provenance
- recipe-clones/acouplecooks-data
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