Stuffed with seasoned black beans, rice, and plenty of cheese, these peppers are an easy all-in-one supper
Stuffed Poblano Peppers
Makes 6 servings
- 3 large poblano peppers, halved and seeded
- ½ cup yellow corn kernels
- ½ cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 plum tomato, diced
- ½ cup long-grain rice, cooked
- ½ cup canned black beans, drained and rinsed
- ½ cup cubed Monterey Jack cheese with peppers
- ½ cup chopped fresh cilantro
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- 2 tablespoons crumbled goat cheese
- Garnish: chopped fresh cilantro
- Preheat oven to broil.
- Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute.
- In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese.
- Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro, if desired.
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