Fresh poblano chili peppers are mild and slightly sweet. If left to ripen until they are red, they taste much hotter. Poblanos are low in calories and rich in antioxidants and fiber.
If you are looking for a simple weeknight meal that is flavorful and healthy, then we got you covered with this one. It is easy to double or triple the recipe for a big family meal or lunch and dinner leftovers during the week.
Yield 4 servings
4 poblano peppers, halved and seeds and membranes removed
2 Tbsp olive oil
1 cup cooked white or brown rice
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 cup canned black beans, rinsed and drained
½ cup frozen corn
¾ cup fresh tomatoes, chopped
½ cup chopped cilantro
1 cup grated pepper jack cheese
Preheat oven to 350℉.
Grease a large baking sheet with 1 Tbsp olive oil. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes.
Once the peppers are cooked through, season the cooked rice with the cumin, chili powder, garlic powder, and 1 Tbsp olive oil. Next, add the black beans, corn, diced tomatoes, green chiles, and stir to combine. Spoon the mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or until the peppers are tender and cheese is melted. Place the stuffed peppers on individual plates or a platter, garnish with cilantro, and serve.
Just Salt It, and enjoy!