Stuffed Poblano Peppers
Enjoy a delightful meal with stuffed poblano peppers, featuring roasted poblanos filled with a savory mix of rice, beans, and cheese. This family-friendly dish is customizable and perfect for a nutritious dinner.
Ingredients
- 6 large poblano peppers
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup cooked rice white or brown
- 1 15 oz can black beans, drained and rinsed
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Roast the Poblano Peppers:
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and cover with a kitchen towel to steam for 10 minutes. This makes peeling easier.
Prepare the Filling:
- While the peppers are cooling, heat a skillet over medium heat. Add a little olive oil, then sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
- Stir in the cooked rice, black beans, cumin, chili powder, salt, and pepper. Mix well and let it cook for another 2-3 minutes. Remove from heat and stir in half of the shredded cheese.
Stuff the Peppers:
- Once the peppers are cool enough to handle, peel off the charred skin. Make a slit on one side of each pepper and gently remove the seeds.
- Carefully stuff each pepper with the filling mixture, packing it in lightly. Place the stuffed peppers in a baking dish.
Top and Bake:
- Sprinkle the remaining shredded cheese over the stuffed peppers. Pour a little water into the bottom of the baking dish to help steam the peppers.
- Cover with foil and bake in the preheated oven for about 25-30 minutes, until heated through and the cheese is bubbly.
Serve:
- Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed poblano peppers warm, garnished with fresh cilantro or a squeeze of lime if desired!