Description
Delicious stuffed poblano peppers filled with a savory rice and black bean mixture, topped with salsa, cheese, and creamy additions.
Ingredients
Scale
- 4 large poblano peppers
- 1 ½ cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup tomato salsa
- 1 ½ cups shredded cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 2 tablespoons crushed peanuts
Instructions
- Preheat your broiler and roast poblano peppers until skins are blistered on all sides.
- Transfer to a bowl and cover to steam for 10 minutes, then peel off skins and carefully cut a slit down one side. Remove seeds.
- In a mixing bowl, combine cooked rice, black beans, ½ cup of salsa, and 1 cup of shredded cheese. Stir to mix.
- Stuff each poblano with the rice-bean mixture and place in a greased baking dish.
- Top with remaining salsa and cheese.
- Bake at 375°F for 20–25 minutes, or until cheese is melted and bubbling.
- Remove from oven, then top with sour cream, cilantro, and crushed peanuts before serving.
Notes
- This dish can be served as a main course or a side dish.
- Customize the toppings based on your preference, such as adding avocado or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg