Stuffed Poblano Peppers: Discover Delicious Recipes Today!
Stuffed Poblano Peppers are a flavorful and satisfying dish, perfect for a hearty meal or a delightful appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large poblano peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers until the skin is blistered, about 10-15 minutes.
- In a bowl, mix together the cooked rice, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper.
- Carefully stuff each roasted poblano pepper with the rice mixture.
- Place the stuffed peppers in a baking dish and top with the remaining cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the stuffing.
- These peppers can be made ahead of time and stored in the refrigerator before baking.
- Serve with salsa or sour cream for added flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg