Go Back

Stuffed Poblano Peppers

These Stuffed Poblano Peppers are bursting with flavor and a crowd pleaser! You can top them with a grilled protein of your choice and some hot sauce for an extra kick!
Print Recipe Pin Recipe
Total Time 1 hr
Course Dinner, Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 4 Poblano Peppers Washed and Dried
  • 1 Cup Monterey Jack Cheese shredded
  • 2 Cups Cooked Rice Can be White or Brown Rice
  • 1 Tbs Olive Oil
  • 1 Tbs Butter
  • 1 Small onion Diced
  • 3 Cloves Garlic Minced
  • 3/4 Cups Canned Black Beans Washed and drained
  • 3/4 Cups Corn kernals Can be Canned or Frozen
  • 1/4 Cups Cilantro Chopped
  • 2/3 Cups Tomato Sauce Canned
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Onion Powder
  • 1 tsp Johnny's Seasoning

Instructions
 

  • Preheat Oven to 425 degrees F
  • Place Poblano Peppers on a baking sheet lined with parchment paper and bake peppers for 20 mins.
  • Remove Peppers from oven and place in a ziplock bag for 15 mins.
  • Meanwhile start to prepare filling by heating olive oil and butter in a skillet over medium high heat.
  • Saute diced onions until translucent. Add mined garlic and saute for 1 minute.
  • Season with, Johnny's seasoning, cumin, coriander, garlic powder, and onion powder and mix well.
  • Add Black beans, corn, cilantro, tomato sauce, rice. Mix well and remove pan from the heat.
  • Remove Poblanos from ziplock bag and peel off skin. Carefully slice one side of the poblano open and remove the seeds.
  • Add filling and top each one with shredded cheese.
  • Bake at 375 degrees F for 20 minutes until cheese is melted and beginning to lightly brown.
  • Optional: Serve with protein of your choice, hot sauce, and cilantro on the top.
  • Enjoy!