Cheesy Stuffed Poblanos
Savory Tex-Mex peppers with a melty black bean and corn filling
Why This Recipe Works
Roasting the poblanos before stuffing ensures they are tender enough to cut with a fork while intensifying their smoky flavor. This technique also helps the peppers lay flat, creating the perfect vessel for the rich bean and cheese filling.
Instructions
Adjust an oven rack to the middle position and heat to 425°F.
Arrange the halved peppers on a rimmed baking sheet, cut-side down. Roast until the skins begin to blister and the peppers soften slightly, about 10 minutes.
Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, 5 to 7 minutes.
Stir in the garlic, cumin, and chili powder. Cook until fragrant, about 30 seconds — keep the mixture moving to prevent the spices from scorching.
Combine the onion mixture, black beans, corn, half of the cheese, cilantro, salt, and pepper in a medium bowl. Stir until the filling is evenly distributed.
Turn the roasted peppers cut-side up on the baking sheet. Divide the bean mixture evenly among the pepper halves, then sprinkle the remaining cheese over the top.
Bake until the filling is heated through and the cheese is bubbly and beginning to brown, 10 to 15 minutes.
Serve hot, garnished with extra cilantro if desired.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
