Ingredients:

  • 8 large Poblano peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 1 cup cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 tbsp fresh lime juice
  • 1.5 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 medium Roma tomato, diced

Instructions:

  1. Char and Prep the Peppers: Place whole poblano peppers on a baking sheet and broil for 4–5 minutes per side until skin is blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel away charred skin, make a slit down the side, and remove seeds.
  2. Sauté the Filling: In a skillet over medium-high heat, brown the ground beef until cooked through. Add onions and sauté until translucent. Stir in garlic, cumin, paprika, and chili powder for 1 minute. Mix in the cooked rice, black beans, and corn until heated through.
  3. Stuff and Final Bake: Preheat oven to 375°F (190°C). Spoon the filling into each pepper cavity and place in a baking dish. Top with shredded cheese. Bake for 15–20 minutes until cheese is bubbly and peppers are tender. Garnish with lime juice, cilantro, and diced tomatoes.