Description
Stuffed Poblano Peppers are a flavorful and hearty dish made by filling poblano peppers with a savory mixture of rice, beans, cheese, and spices, then baking until tender. A perfect balance of smoky, spicy, and cheesy goodness.
Ingredients
Units
Scale
- 4 large poblano peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup tomato sauce
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully slice the poblano peppers in half lengthwise, removing the seeds and membranes. Place them on a baking sheet.
- Heat the olive oil in a pan over medium heat and sauté the diced onion and garlic for about 3 minutes, until soft and fragrant.
- Add the cumin, chili powder, smoked paprika, salt, and pepper to the pan and stir to combine.
- Stir in the cooked rice, black beans, and tomato sauce, then cook for another 2-3 minutes to heat through.
- Remove from heat and mix in the shredded cheese, chopped cilantro, and lime juice.
- Spoon the rice and bean mixture into the poblano pepper halves, packing it in gently.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and serve warm, garnished with extra cilantro if desired.
Notes
- Feel free to adjust the spice level by adding more chili powder or even a chopped jalapeño to the filling.
- For a vegan version, use plant-based cheese or skip the cheese entirely.
- These peppers can be made ahead and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1 stuffed poblano pepper half
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg