Name: Vegetarian Stuffed Poblano Peppers
Ingredients: 6 peppers Poblano pepper (halved lengthwise & seeded); 4 cups Cooked brown or white rice; 1 (15 oz) can Black beans (drained & rinsed); 1 ½ cups Frozen or fresh corn; 1 ½ cups Salsa; 3 stalks Scallion (chopped); 1 Tsp Ground cumin; 1 Tsp Chili powder; 1 cup Shredded cheese (such as cheddar or Mexican blend); Fresh cilantro (chopped, optional); To taste Salt

Vegetarian Stuffed Poblano Peppers

These stuffed poblano peppers make a hearty vegetarian meal with a simple filling of rice, black beans, corn, salsa, and cheese. Poblanos have a mild heat and become tender and flavorful when roasted.

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Ingredients

Poblano pepper, halved lengthwise & seeded 6 peppers
Cooked brown or white rice 4 cups
Black beans, drained & rinsed 1 (15 oz) can
Frozen or fresh corn 1 ½ cups
Salsa 1 ½ cups
Scallion, chopped 3 stalks
Ground cumin 1 Tsp
Chili powder 1 Tsp
Shredded cheese, such as cheddar or Mexican blend 1 cup
Fresh cilantro, chopped, optional
Salt To taste

Instructions

Preheat the broiler. Place the poblano halves in a baking dish, skin side up. Broil for about 7 minutes. Flip and broil for another 7 minutes, or until the peppers are tender.
While the peppers cook, combine the rice, black beans, corn, salsa, scallion, cumin, chili powder, and about 1/2 cup of the cheese in a large saucepan.
Cook the filling over medium heat for a few minutes, stirring occasionally, until heated through. Taste and add salt as needed.
Arrange the poblano halves skin side down in the baking dish. Divide the filling among the peppers and top with the remaining cheese.
Broil for about 2 minutes, or until the cheese is melted. Garnish with cilantro, if using, and serve warm.

Notes

Bell peppers can be used instead of poblanos for a milder version.
Oven option: Instead of broiling, bake the stuffed peppers at 400°F until the peppers are tender, about 25–30 minutes.
Recipe adapted from & image source: https://www.acouplecooks.com/stuffed-poblano-peppers/