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Poblano Peppers

A delicious dish of roasted poblano peppers stuffed with a flavorful mixture of rice, black beans, and cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large poblano peppers
  • 1 cup cooked rice
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheese such as Monterey Jack or cheddar
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro for garnish (optional)

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Mixing bowl
  • Knife
  • Spoon for stuffing

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash the poblano peppers and cut them in half lengthwise.
  3. Place the pepper halves on a baking sheet lined with aluminum foil.
  4. Roast them for about 15 minutes until the skins are blistered and slightly charred.
  5. In a mixing bowl, combine the cooked rice, black beans, shredded cheese, cumin, chili powder, salt, and pepper.
  6. Once roasted, remove the peppers from the oven and let them cool slightly.
  7. Fill each pepper half generously with the rice mixture.
  8. Lightly drizzle olive oil over the stuffed peppers.
  9. Return the baking sheet to the oven and bake for an additional 15 minutes.
  10. Remove from the oven and let cool for a few minutes.
  11. Garnish with fresh cilantro before serving.

Notes

These poblano peppers can serve as a main course or a side dish, and are customizable with your favorite fillings.