Cheesy Black Bean & Corn Stuffed Poblanos

These stuffed poblanos are the weeknight dinner hero you never knew you needed — smoky, tender peppers packed with a hearty black bean and corn filling, then blanketed in bubbling melted cheese. They come together faster than you'd expect and feel genuinely satisfying without being heavy. Whether you're feeding a hungry family or just want impressive leftovers, this one is a keeper.

✨ 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 Monterey 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 them cut-side up on the baking sheet.
3. In a large bowl, stir together the black beans, corn, cooked rice, salsa, cumin, garlic powder, and salt until evenly combined.
4. Spoon the filling generously into each pepper half, mounding it slightly.
5. Top each stuffed pepper with a good handful of shredded Monterey Jack cheese.
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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