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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.

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/

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