Description
A delightful twist on classic stuffed peppers, filled with a savory mix of rice, beans, and spices.
Ingredients
Scale
- 4 poblano peppers
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and carefully remove the seeds.
- Combine the cooked rice, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Stuff each poblano pepper generously with the rice mixture.
- Arrange the stuffed peppers upright in a baking dish and sprinkle the remaining cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
- Garnish with fresh cilantro and serve with sour cream if desired.
Notes
For optimal flavor, consider roasting the peppers before stuffing. This dish can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg