I want to shout it from the rooftops: I can’t stop eating poblanos!
Today I’m a little embarrassed. These peppers are ridiculously easy and unbelievably good. They feel almost too simple to share, but sometimes the simplest things are the ones worth shouting about.
I’m not a huge fan of traditional stuffed peppers — usually the tomato sauce turns me off — but these poblanos are different. I love the flavor of poblanos more than green bell peppers, and stuffing them with jasmine rice, black beans and plenty of cheese makes them irresistible. They work as a side, a light dinner, or a snack, depending on your mood. I, for one, am always into that kind of thing.
So far we haven’t had a brutal heat wave — only a few 90-degree days — which means turning on the oven hasn’t been a big deal. I even spent a few weeks living on caprese salads and pretending ovens didn’t exist, so baking these felt like a welcome change. I’m planning to make them again soon on the grill; they’d be fantastic with grilled corn.
Cheesy Summer Stuffed Poblanos
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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, plus 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
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Preheat the oven to 425°F. Slice the tops off the poblanos and remove the ribs and seeds. Rub the insides and outsides with olive oil and season lightly with salt and pepper.
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In a bowl, combine the rice, black beans, grated cheese, tomatoes, cilantro, green onions, garlic, salt and pepper. Mash slightly as you mix so the beans help bind the mixture. Stir in the sour cream until everything holds together.
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Stuff each pepper with the rice and bean filling and place them on a parchment-lined baking sheet. Bake for 25 minutes. Remove, sprinkle extra cheese over the tops, then return to the oven for 15 more minutes, or 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 person who eats all the cheesy bits left on the baking sheet.