Cheesy Stuffed Poblano Peppers with Black Beans and Corn
Roasted poblano peppers stuffed with a hearty, cheesy mixture of black beans, corn, rice, aromatics, and spices, then baked until bubbly and golden. A cozy, vegetarian-friendly Mexican-inspired weeknight dinner.
Ingredients
- 6 large poblano peppers firm, deep green, no soft spots
- 1 tablespoon olive oil for sautéing; avocado oil also works
- 1 small yellow onion finely chopped (about 1 cup; white onion also works)
- 3 cloves garlic minced
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned and drained
- 1 cup cooked rice white, brown, or Mexican-style; leftover rice works well
- 1 teaspoon ground cumin
- 1 teaspoon chili powder mild or medium, to taste
- 1/2 teaspoon smoked paprika optional, for extra smoky flavor
- 1/2-1 teaspoon kosher salt to taste; use less if using table salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese divided; or use Monterey Jack and cheddar, or Pepper Jack for extra heat
- 1/2 cup crumbled queso fresco or feta optional
- 1/2 cup salsa or enchilada sauce plus extra for drizzling/serving; red or green
- 1/4 cup fresh cilantro chopped, plus extra for garnish
- 1 lime juiced
- cooking oil or spray for baking dish and optional for rubbing peppers
- sliced avocado or guacamole optional, for serving
- sour cream or Greek yogurt optional, for serving
- extra shredded cheese optional, for serving
- pickled red onions or jalapeños optional, for serving
- lime wedges optional, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup. Rinse and dry the poblano peppers well, then place them on the prepared pan. Lightly brush or rub the peppers with a bit of oil if desired to help with charring.6 large poblano peppers, cooking oil or spray
- Roast the peppers for 18–22 minutes, turning every 5–7 minutes, until the skins are blistered and charred in spots and the peppers are tender but not collapsing.6 large poblano peppers
- Transfer the hot roasted peppers to a large bowl and cover tightly with a plate or plastic wrap. Let them steam for 10–15 minutes to loosen the skins. Once cool enough to handle, gently peel off most of the blistered skin; it’s fine if a few small bits remain.6 large poblano peppers
- Using a small paring knife, cut a lengthwise slit down each pepper from just below the stem to near the tip. Gently open each pepper and remove most of the seeds and large membranes with your fingers or a small spoon. Leave the stems intact if possible.6 large poblano peppers
- While the peppers roast or cool, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant without browning.1 tablespoon olive oil, 1 small yellow onion, 3 cloves garlic
- Add the black beans, corn, cooked rice, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for 2–3 minutes to warm through and let the flavors meld. Remove from heat.1 can (15 ounces) black beans, 1 cup corn kernels, 1 cup cooked rice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2-1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Stir in 1/2 cup of the shredded Mexican blend cheese, the queso fresco or feta (if using), the salsa or enchilada sauce, chopped cilantro, and lime juice. Taste and adjust seasoning with more salt, lime, or chili powder if desired.1 cup shredded Mexican blend cheese, 1/2 cup crumbled queso fresco or feta, 1/2 cup salsa or enchilada sauce, 1/4 cup fresh cilantro, 1 lime
- Reduce the oven temperature to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish. Spoon the filling into each prepared poblano pepper, gently packing it in without tearing the peppers. Arrange the stuffed peppers snugly in the baking dish, slit side up, tucking any extra filling around them.6 large poblano peppers, cooking oil or spray
- Sprinkle the remaining 1/2 cup shredded cheese evenly over the peppers. If you like a saucier dish, drizzle a few extra tablespoons of salsa or enchilada sauce around the peppers. Bake for 18–22 minutes, until the cheese is melted and bubbly and the filling is hot throughout. For a browned, slightly crispy top, switch the oven to broil for the last 1–2 minutes, watching closely so it doesn’t burn.1 cup shredded Mexican blend cheese, 1/2 cup salsa or enchilada sauce
- Let the peppers rest for about 5 minutes to allow the filling to set slightly. Garnish with extra cilantro, sliced avocado or guacamole, sour cream or Greek yogurt, and any other desired toppings. Serve with rice, a simple salad, or warm tortillas, plus lime wedges on the side.1/4 cup fresh cilantro, sliced avocado or guacamole, sour cream or Greek yogurt, extra shredded cheese, pickled red onions or jalapeños, lime wedges
Notes
For a casserole-style version, slice the roasted, peeled poblanos into strips and layer them with the filling in the baking dish, then top with cheese and bake like a lasagna. For extra crunch, sprinkle crushed tortilla chips, toasted pumpkin seeds, or crispy onions on top after baking. To make it kid-friendly, use mild chili powder and skip the smoked paprika, letting adults add hot sauce at the table. For a low-carb version, replace the rice with riced cauliflower; for a vegan version, use dairy-free cheese, skip queso fresco, and serve with plant-based yogurt or cashew crema. Roasted poblanos and filling can be prepared up to 1 day ahead; stuff, cover, and refrigerate, then add 5–10 minutes to the baking time if baking from cold.
Nutrition
Calories: 350kcal
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