Cheesy Summer Stuffed Poblanos
User Reviews
5
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Cheesy Summer Stuffed Poblanos
Description
This recipe begins by preparing poblano peppers that are halved and seeded, then lightly coated with olive oil, salt, and pepper. The filling combines cooked jasmine rice and black beans with grated Monterey Jack cheese, quartered grape tomatoes, fresh cilantro, sliced green onions, minced garlic, and seasoning. The addition of sour cream binds the filling, helping it adhere when stuffed into the peppers.
The stuffed peppers bake uncovered at a relatively high temperature, which softens the peppers and melds the flavors. After 25 minutes, additional cheese is added on top to create a golden, melted crust during the subsequent 15-minute bake.
They are served hot with salsa and sliced avocado, which contribute contrast with acidity and freshness to balance the creamy, cheesy filling. This dish can work well as a main course for a vegetarian meal or a substantial side dish.
Ingredients
- 6 poblano pepper
- 1 tablespoon olive oil
- 1 cup jasmine rice cooked
- 2/3 cup black beans
- 2/3 cup Monterey jack cheese freshly grated, plus extra for topping
- 2/3 cup grape tomato quartered
- 1/3 cup cilantro freshly torn
- 4 green onion sliced
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- salsa for serving
- avocado sliced, for serving
Instructions
- Preheat the oven to 425 degrees F. Slice the tops off of the poblano peppers and remove the inner ribs and seeds. Rub the outsides and insides with olive oil and sprinkle with a pinch of salt and pepper.
- In a bowl, mix together the rice, beans, cheese, tomatoes, cilantro, green onions and garlic. Add in the salt and pepper. While mixing, I sort of mashed everything together with the beans so it stuck. Stir in the sour cream until combined – helping to hold things together.
- Stuff each pepper with the rice and bean mixture. Place them on a parchment paper covered baking sheet. Bake for 25 minutes, then remove and add a few handfuls of cheese on top of the peppers. Bake for 15 minutes more. Serve immediately with salsa and avocado!
User Reviews
Overall Rating
5
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