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Delicious Stuffed Poblano Peppers

A flavorful dish of tender poblano peppers stuffed with wholesome grains, spices, and fresh produce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large poblano peppers Ensure they are fresh and firm.
  • 1 cup cooked rice Can be white or brown.
  • 1 cup black beans Use canned or cooked.
  • 1 cup corn Can be frozen or canned.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese Use Halal-friendly cheese like cheddar or Monterey Jack.
  • fresh cilantro for garnishing Optional.
  • lime wedges for serving Optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the poblanos and remove the seeds.
Cooking the Filling
  1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent (3-4 minutes). Stir in minced garlic, cumin, paprika, salt, and pepper, and cook for an additional minute.
  2. In a large bowl, mix together cooked rice, black beans, corn, and the onion-garlic mixture until well combined.
Stuffing and Baking
  1. Gently spoon the filling into each poblano, packing it in carefully. Place stuffed peppers upright in a baking dish.
  2. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes, or until cheese is melted and bubbly.
Serving
  1. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage (up to 3 months), wrapping each pepper in plastic wrap.