Stuffed Poblano Peppers
Indulge in the bold flavors of **Stuffed Poblano Peppers**, a satisfying and vibrant Tex-Mex dish that's as beautiful as it is delicious. Roasted poblano peppers are filled to the brim with a savory blend of seasoned rice, black beans, and sweet corn, all enhanced with aromatic cumin and chili powder. Melty cheddar cheese crowns each pepper, creating a golden, bubbly topping that complements the smoky char of the peppers. A sprinkle of fresh cilantro and a squeeze of zesty lime add the perfect finishing touch. Ready in under an hour, this customizable, vegetarian-friendly recipe is ideal for weeknight dinners or weekend gatherings. Whether you're seeking a hearty main course or a unique side dish, these stuffed peppers are a must-try for spice lovers and comfort-food enthusiasts alike!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Cooked white rice
- 1 cup Black beans, drained and rinsed
- 0.5 cup Corn kernels
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- 1 whole Lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
Slice the poblano peppers in half lengthwise and carefully remove the seeds and membranes. Place them on a baking sheet lined with parchment paper, cut side up.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the cooked rice, black beans, corn kernels, cumin, chili powder, salt, and black pepper. Cook the mixture for 3-4 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and mix in half of the shredded cheddar cheese.
Spoon the rice and bean mixture evenly into the poblano pepper halves, packing them lightly.
Sprinkle the remaining cheddar cheese over the stuffed peppers.
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 garnish with chopped cilantro.
Serve the stuffed poblano peppers with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 28.6 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2590 mg | 55% | |
*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.
