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–+ servings

Stuffed Poblano Peppers

Delicious roasted poblano peppers filled with a savory mixture of rice, black beans, cheese, and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the stuffed peppers
  • 4 pieces poblano peppers halved and seeded
  • 1 cup cooked rice white or brown
  • 1 can black beans drained and rinsed
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil for cooking
  • 1 cup salsa for topping

Method
 

Prepare the peppers
  1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove the seeds.
Cook the filling
  1. In a skillet, heat olive oil over medium heat. Add cooked rice, black beans, cumin, chili powder, and salt. Stir until well combined and heated through.
Stuff the peppers
  1. Spoon the rice and bean mixture into each poblano half. Top with shredded cheese.
Bake
  1. Place the stuffed peppers in a baking dish and cover with salsa. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted.
Serve
  1. Remove from the oven and let cool slightly before serving. Enjoy your stuffed poblano peppers!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 150mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the filling with your favorite ingredients such as corn or ground meat.

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