Black Bean & Corn Cheesy Stuffed Poblanos

These cheesy stuffed poblanos are the weeknight dinner hero you didn't know you needed. Smoky roasted peppers get packed with a hearty black bean and corn filling, then blanketed in melted pepper jack cheese for a meal that feels totally indulgent without much fuss. They come together in under an hour and will have everyone at the table reaching for seconds.

✨ 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 ground cumin
• 1/2 tsp garlic powder
• 1.5 cups shredded pepper jack cheese
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp salt

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 cut-side up on the baking sheet.
3. In a large bowl, stir together the black beans, corn, rice, salsa, cumin, garlic powder, and salt until evenly combined.
4. Spoon the filling generously into each pepper half, mounding it slightly on top.
5. Sprinkle the shredded pepper jack cheese evenly over all the stuffed peppers.
6. Bake for 25 to 28 minutes until the peppers are tender and the cheese is bubbly and golden at the edges.
7. Scatter fresh cilantro over the top and serve hot straight from the pan.

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