Ingredients:

  • 4 large (approx. 6 oz / 170g each) Poblano peppers
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Sea salt
  • 2 cups (310g) Cooked long-grain white rice
  • 1 can (15 oz / 425g) Black beans, drained and rinsed
  • 1 cup (115g) Shredded Monterey Jack cheese
  • ½ cup (60g) Red onion, finely diced
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (2g) Ground cumin
  • 1 tsp (2g) Smoked paprika
  • ½ tsp (1g) Chili powder
  • 2 tbsp (30ml) Fresh cilantro, chopped
  • 1 tbsp (15ml) Lime juice

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with aluminum foil.
  2. Rub the poblano peppers with olive oil and salt. Place on the baking sheet and roast for 15-20 minutes, turning once, until the skin is charred and blistered.
  3. Place the hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam, which loosens the skins.
  4. Carefully slit the side of each pepper and scrape out the seeds and membranes.
  5. Sauté the diced red onion and minced garlic in a small skillet over medium heat until translucent and fragrant (about 4 minutes).
  6. In a large mixing bowl, combine the cooked rice, rinsed black beans, sautéed aromatics, cumin, smoked paprika, chili powder, chopped cilantro, and lime juice.
  7. Fold in half of the shredded Monterey Jack cheese until evenly distributed.
  8. Spoon the bean and rice mixture generously into each charred poblano, pressing down slightly to pack the filling.
  9. Place the stuffed peppers back on the baking sheet, top with the remaining cheese, and bake until the cheese is melted and golden brown.