Description
Roasted poblano peppers are filled with a savory mixture of black beans, corn, rice, and melted cheese for a satisfying and flavorful vegetarian meal.
Ingredients
Scale
For the Crust:
- 4 large poblano peppers
- 1 cup cooked rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup salsa
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the poblano peppers in half lengthwise and carefully remove the seeds and membranes. Place them cut-side up on the prepared baking sheet.
- In a large bowl, combine the cooked rice, black beans, corn, red onion, cumin, chili powder, 1 cup of the cheese, salsa, and cilantro. Season with salt and pepper. Mix well.
- Spoon the filling mixture evenly into each poblano pepper half. Top with the remaining 1/2 cup of cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.