Cheesy Stuffed Poblano Peppers
Hearty poblano peppers filled with creamy black beans and melted cheese for a satisfying vegetarian dinner.
recipesbynani.comThese stuffed poblano peppers are a favorite in my kitchen when I want something filling but simple to put together. They are packed with black beans and two types of cheese, so you get plenty of flavor in every single bite without needing to spend hours standing at the stove.
I love serving these as a quicker alternative to traditional enchiladas. A quick tip is to make sure you char your peppers just enough so they stay soft and tender once they come out of the oven.
🧺 Ingredients
- 4 large poblano peppers
- 2 cups black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup red salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Slice the poblano peppers in half lengthwise and remove the seeds and membranes.
- 3
Spread half of the salsa across the bottom of a large baking dish.
- 4
In a mixing bowl, combine the black beans, half of the shredded cheese, cumin, and chili powder.
- 5
Stuff each pepper half generously with the black bean and cheese mixture.
- 6
Place the peppers into your baking dish on top of the salsa layer.
- 7
Drizzle the remaining salsa over the top of the peppers.
- 8
Bake for about 20 to 25 minutes until the peppers are tender.
- 9
Remove from the oven, sprinkle with the remaining cheese, and bake for another 5 minutes until the cheese is melted and golden.
- 10
Top with fresh cilantro before serving.
💡 Tips
These peppers store well in the fridge for up to three days, so they are great for meal prep. Serve them with a side of lime rice or a fresh green salad to complete your meal.
Made this recipe? Let us know how it went.
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