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Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the poblano halves.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 5-7 minutes.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Stir in the rinsed black beans, corn kernels, diced tomatoes (with their juice), chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Remove the skillet from the heat and stir in the chopped cilantro.

Place the prepared poblano pepper halves in the greased baking dish. Spoon the black bean and corn mixture evenly into each pepper half.

Sprinkle the shredded cheese evenly over the top of the stuffed peppers.

Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with additional fresh cilantro, and serve with optional sour cream and sliced avocado.


Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the poblano halves.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 5-7 minutes.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Stir in the rinsed black beans, corn kernels, diced tomatoes (with their juice), chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Remove the skillet from the heat and stir in the chopped cilantro.

Place the prepared poblano pepper halves in the greased baking dish. Spoon the black bean and corn mixture evenly into each pepper half.

Sprinkle the shredded cheese evenly over the top of the stuffed peppers.

Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with additional fresh cilantro, and serve with optional sour cream and sliced avocado.
