Stuffed Poblano Peppers

Elevate your weeknight dinner routine with these flavorful **Stuffed Poblano Peppers**, a wholesome and satisfying dish that’s as nutritious as it is delicious. Featuring smoky poblano peppers brimming with a hearty filling of spiced white rice, black beans, and sweet corn, this recipe brings together vibrant Tex-Mex flavors with ease. A generous topping of melted cheddar cheese adds a creamy, indulgent touch, while fresh cilantro and a squeeze of lime lend a burst of brightness to every bite. Perfect for vegetarians or as a versatile main dish for any occasion, these stuffed peppers come together in just under an hour with simple ingredients, making them a crowd-pleasing option for busy weeknights or casual entertaining. Serve them as-is or pair with your favorite salsa or guacamole for an unforgettable meal!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 cup Cooked white rice
• 1 cup Black beans, drained and rinsed
• 0.5 cup Corn kernels
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Shredded cheddar cheese
• 0.25 cup Chopped fresh cilantro
• 1 whole Lime, cut into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the poblano peppers in half lengthwise and carefully remove the seeds and membranes. Place them on a baking sheet lined with parchment paper, cut side up.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion, and sauté for about 5 minutes until the onion becomes translucent.

Step 4

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 5

Stir in the cooked rice, black beans, corn kernels, cumin, chili powder, salt, and black pepper. Cook the mixture for 3-4 minutes, stirring occasionally, until heated through.

Step 6

Remove the skillet from heat and mix in half of the shredded cheddar cheese.

Step 7

Spoon the rice and bean mixture evenly into the poblano pepper halves, packing them lightly.

Step 8

Sprinkle the remaining cheddar cheese over the stuffed peppers.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 10

Remove from the oven and garnish with chopped cilantro.

Step 11

Serve the stuffed poblano peppers with lime wedges on the side for squeezing over before eating.

Nutrition Facts

Serving size	(1300.3g)

Amount per serving	% Daily Value*
Calories	1420.2

Total Fat 69.4g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 121.1mg	0%
Sodium 2441.1mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 31.7g	0%
Total Sugars 28.6g
Protein 58.7g	0%

Vitamin D 0IU	0%
Calcium 1101.9mg	0%
Iron 13.0mg	0%
Potassium 2590.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 15.8%

Carbs: 42.0%