Black Bean and Corn Stuffed Poblano Peppers
Black Bean and Corn Stuffed Poblano Peppers
Ingredients
For the Stuffed Peppers
- 4 poblano peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen, thawed
- 1 can (10 ounce) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 cup shredded cheddar cheese, or Monterey Jack
For Serving (Optional)
- as needed sour cream
- as needed avocado, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the poblano halves.
⏱️ 2 min•🌡️ 375
- 2
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.
⏱️ 7 min•🌡️ 350
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 4
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.
⏱️ 5 min•🌡️ 350
- 5
Remove the skillet from the heat and stir in the chopped cilantro.
⏱️ 1 min
- 6
Place the prepared poblano pepper halves in the greased baking dish. Spoon the black bean and corn mixture evenly into each pepper half.
⏱️ 3 min
- 7
Sprinkle the shredded cheese evenly over the top of the stuffed peppers.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 375
- 9
Garnish with additional fresh cilantro, and serve with optional sour cream and sliced avocado.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Corn Stuffed Poblano Peppers
Ingredients
For the Stuffed Peppers
- 4 poblano peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen, thawed
- 1 can (10 ounce) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 cup shredded cheddar cheese, or Monterey Jack
For Serving (Optional)
- as needed sour cream
- as needed avocado, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the poblano halves.
⏱️ 2 min•🌡️ 375 - 2
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.
⏱️ 7 min•🌡️ 350 - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 4
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.
⏱️ 5 min•🌡️ 350 - 5
Remove the skillet from the heat and stir in the chopped cilantro.
⏱️ 1 min - 6
Place the prepared poblano pepper halves in the greased baking dish. Spoon the black bean and corn mixture evenly into each pepper half.
⏱️ 3 min - 7
Sprinkle the shredded cheese evenly over the top of the stuffed peppers.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 375 - 9
Garnish with additional fresh cilantro, and serve with optional sour cream and sliced avocado.
⏱️ 1 min