Looking for a vibrant and satisfying dish that combines the earthiness of black beans with the rich flavor of cotija cheese? These stuffed poblano peppers are not only visually appealing but also packed with nutrients and flavor. Whether you’re cooking for a special occasion or a casual weeknight dinner, this dish is sure to impress.
These colorful poblano peppers are filled to the brim with a savory mixture of black beans, spices, and creamy cotija cheese, offering a delightful blend of tastes that is both comforting and exciting. Each bite provides a satisfying balance of smoky, creamy, and slightly spicy notes.
Not only are these stuffed peppers delicious, but they’re also a great way to incorporate more vegetables into your meal. Ideal for vegetarians and meat lovers alike, this recipe can be easily customized – feel free to add your favorite ingredients or spices for a personal touch.
Deliciously Stuffed Poblano Peppers
These stuffed poblano peppers are a hearty and colorful dish, showcasing tender poblano peppers filled with a delectable mixture of black beans, quinoa, and cotija cheese. They are baked until perfectly tender and golden, making them a delightful option for any meal.
The combination of flavors creates a savory experience that’s both satisfying and wholesome. The smokiness of the roasted peppers pairs beautifully with the creamy cotija, while the black beans add a robust texture that completes the dish.
Ingredients
- 4 large poblano peppers
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup corn, fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crumbled cotija cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the top off each poblano pepper and carefully remove the seeds and membranes. Set aside.
- Make the Filling: In a large mixing bowl, combine black beans, quinoa, corn, cumin, chili powder, garlic powder, onion powder, half of the cotija cheese, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff the Peppers: Gently fill each poblano pepper with the black bean mixture, pressing down lightly to pack it in. Place the stuffed peppers on a baking dish.
- Drizzle with Olive Oil: Drizzle the tops of the stuffed peppers with olive oil, and sprinkle any remaining cotija cheese on top.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are golden.
- Serve: Garnish with fresh cilantro if desired. Serve the stuffed peppers warm, and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 14g
- Protein: 12g
- Carbohydrates: 45g
