I want to shout it from the rooftops: I can’t stop eating poblanos!
These peppers are embarrassingly simple and delicious. I almost feel silly showing them to you because they require so little fuss. Still, sometimes the easiest things are the best, and these stuffed poblanos are one of those cases. They’re straightforward, full of bright, summery flavors, and perfect whenever you want a satisfying meal without a ton of effort.
I’ve never been a huge fan of traditional stuffed peppers—probably because of the heavy tomato sauce—but I do make them for Eddie a few times a year because he loves them. What I adore are poblanos: they have more flavor than green bell peppers and hold up beautifully when stuffed and topped with cheese. For these, I stuff roasted poblano peppers with a simple mixture of jasmine rice, black beans, fresh tomatoes, cilantro, green onions and garlic, then smother them with Monterey Jack cheese. They work as a main dish, a hearty side, or even as a snack if that’s your thing.
We haven’t had a brutal heat wave yet—only a few days that flirted with 90°F—so turning on the oven hasn’t felt like a terrible idea. I’d been doing caprese salad every night for a while, so baking felt like a welcome change. If you prefer, these poblanos are also great grilled; next time I make them I’ll grill the peppers and finish with charred corn on the side.
Cheesy Summer Stuffed Poblanos
4
Pin Recipe
Leave a Review »
Ingredients
- 6 poblano peppers
- 1 tablespoon olive oil
- 1 cup cooked jasmine rice
- 2/3 cup black beans
- 2/3 cup freshly grated Monterey Jack cheese + extra for topping
- 2/3 cup grape tomatoes, quartered
- 1/3 cup freshly torn cilantro
- 4 green onions, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sour cream
- salsa for serving
- sliced avocado for serving
Instructions
-
Preheat the oven to 425°F. Slice the tops off the poblano peppers and remove the inner ribs and seeds. Rub the insides and outsides with olive oil and sprinkle with a pinch of salt and pepper.
-
In a bowl, combine the cooked rice, black beans, grated cheese, quartered tomatoes, cilantro, green onions and minced garlic. Season with salt and pepper and mash slightly so the mixture holds together. Stir in the sour cream to bind the filling.
-
Stuff each pepper with the rice and bean mixture and place them on a parchment-lined baking sheet. Bake for 25 minutes, then remove and top each pepper with a handful of cheese. Return to the oven and bake 15 more minutes, until the cheese is melted and bubbly. Serve immediately with salsa and sliced avocado.
Did you make this recipe?
I appreciate you so much!
I’m also the one who eats all the cheese off the baking sheet. No shame—these are worth it.