Mexican Rice Stuffed Poblano Peppers
Bring bold, irresistible flavors to your table with these Mexican Rice Stuffed Poblano Peppers—a vibrant, vegetarian main dish that’s as satisfying as it is delicious. Roasted poblano peppers are the perfect smoky vessel for a hearty filling of fragrant cumin-spiced rice, black beans, sweet corn, and juicy tomatoes. Topped with gooey melted Mexican cheese and a sprinkle of fresh cilantro, these stuffed peppers deliver a burst of color and flavor in every bite. Perfect for weeknight dinners or festive gatherings, this recipe is easy to prepare yet full of traditional Mexican-inspired flair. Serve with lime wedges for a zesty finishing touch that ties it all together!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 cups Cooked white rice
- 1 cup (cooked or canned, drained and rinsed) Black beans
- 1 cup (cooked or canned, drained) Corn kernels
- 1 cup (canned or fresh) Diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Pepper
- 1 cup Shredded Mexican cheese blend
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 cut into wedges (for serving) Lime
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper. Place the poblano peppers on the sheet and roast them in the oven for 15-20 minutes, turning them halfway through, until their skin blisters and blackens.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel off their skin.
While the peppers are steaming, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the cooked rice, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for 5-7 minutes until everything is heated through and well combined. Remove from heat.
Peel the skin off the roasted poblano peppers. Make a small slit down one side of each pepper and carefully remove the seeds and membranes, keeping the peppers intact.
Stuff each poblano pepper with the prepared Mexican rice mixture. Arrange the peppers in a baking dish.
Sprinkle shredded Mexican cheese blend over the stuffed peppers.
Bake the stuffed peppers in the 400°F (200°C) oven for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish the peppers with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
