Black Bean & Corn Stuffed Poblanos

These hearty stuffed poblanos are the weeknight dinner hero you never knew you needed — smoky peppers loaded with a savory black bean and corn filling, then blanketed in gooey melted cheese. They come together in under an hour with pantry staples you probably already have on hand. Whether you're feeding vegetarians or just craving something cozy with a little kick, this dish delivers every single time.

✨ 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 cup salsa
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1.5 cups shredded Mexican cheese blend
• 2 tbsp chopped fresh cilantro

Directions

1. Preheat your oven to 400°F and lightly grease a 9x13 baking dish.
2. Slice each poblano in half lengthwise and use a spoon to scoop out the seeds and membranes, then lay them cut-side up in the baking dish.
3. In a large bowl, stir together the black beans, corn, cooked rice, salsa, cumin, and garlic powder until evenly combined.
4. Spoon the filling generously into each pepper half, mounding it slightly on top.
5. Cover the dish tightly with foil and bake for 25 minutes, until the peppers are tender.
6. Remove the foil, sprinkle the shredded cheese evenly over each pepper, and return to the oven uncovered for 8 to 10 minutes until the cheese is melted and bubbly.
7. Scatter fresh cilantro on top and serve hot straight from the dish.

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