Name: Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large poblano peppers, roasted and peeled; 1 cup cooked long grain rice; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup corn kernels; 1/2 cup diced tomatoes; 1/4 cup chopped red onion; 1 clove garlic, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1/4 cup fresh cilantro, chopped; 1/2 cup shredded cheese; 1 cup tomato sauce or salsa roja; 1/2 teaspoon cumin (for sauce); 1/2 teaspoon oregano; Salt to taste; 1/2 cup shredded cheese (for topping); 1/4 cup Mexican crema or sour cream; 2 tablespoons chopped peanuts (optional); 2 tablespoons fresh cilantro, chopped (for garnish)

Description

Delicious roasted poblano peppers stuffed with a savory filling of rice, black beans, and cheese, topped with crema and garnished with cilantro.

Ingredients

Scale

4 large poblano peppers, roasted and peeled
1 cup cooked long grain rice
1 can (15 oz) black beans, drained and rinsed
1/2 cup corn kernels
1/2 cup diced tomatoes
1/4 cup chopped red onion
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped
1/2 cup shredded cheese
1 cup tomato sauce or salsa roja
1/2 teaspoon cumin (for sauce)
1/2 teaspoon oregano
Salt to taste
1/2 cup shredded cheese (for topping)
1/4 cup Mexican crema or sour cream
2 tablespoons chopped peanuts (optional)
2 tablespoons fresh cilantro, chopped (for garnish)

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Instructions

Roast poblano peppers under broiler or open flame until charred. Steam in a bowl covered for 10 minutes, then peel and remove seeds.
In a bowl, mix cooked rice, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in cilantro and cheese.
Gently stuff peppers with the filling and place them in a greased baking dish.
Mix tomato sauce with cumin, oregano, and salt. Spread some on the bottom of the dish, pour rest over the peppers, and top with cheese.
Cover dish with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes.
Drizzle crema over baked peppers, garnish with peanuts and cilantro, and serve hot.

Notes

For added flavor, you can use homemade salsa roja instead of store-bought tomato sauce.
These peppers can be prepared in advance and baked just before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 12g
Cholesterol: 25mg