Black Bean & Corn Stuffed Poblano Peppers

These cheesy stuffed poblano peppers are the weeknight dinner hero you never knew you needed. Smoky roasted peppers cradle a hearty black bean and corn filling, all blanketed under a golden, bubbly layer of melted cheese. They come together in under an hour and feel incredibly satisfying without a ton of fuss.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 large poblano peppers
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup cooked white rice
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup salsa
• 1.5 cups shredded Mexican blend cheese
• 2 tbsp fresh cilantro, chopped

Directions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Slice each poblano in half lengthwise and remove the seeds and membranes, then arrange them cut-side up on the baking sheet.
3. In a large bowl, stir together the black beans, corn, cooked rice, cumin, garlic powder, smoked paprika, and salsa until evenly combined.
4. Spoon the filling generously into each pepper half, mounding it slightly on top.
5. Sprinkle shredded cheese evenly over all the stuffed peppers.
6. Bake for 25 to 28 minutes until the peppers are tender and the cheese is melted and golden in spots.
7. Remove from the oven, scatter fresh cilantro over the top, and serve hot.

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