Ingredients:

  • 8 large poblano peppers
  • 1 tbsp neutral oil
  • 1 lb lean ground beef (90/10)
  • 2 cups cooked long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 pinch salt

Instructions:

  1. Preheat broiler to high. Rub poblano peppers with neutral oil, place on a baking sheet, and broil for 5–7 minutes per side until skin is blistered and mahogany-colored.
  2. Transfer hot peppers to a bowl and cover tightly with aluminum foil for 10 minutes to steam. Gently peel off charred skins and remove seeds.
  3. In a skillet over medium-high heat, brown ground beef until fully cooked. Drain excess fat.
  4. Add diced onion and garlic to the beef and sauté until translucent. Stir in cumin and smoked paprika, toasting for 60 seconds.
  5. Stir in cooked rice, thawed corn, drained black beans, and half of the Monterey Jack cheese until well combined.
  6. Stuff the prepared poblano peppers with the beef and rice mixture and top with the remaining Monterey Jack cheese.
  7. Bake in the oven until peppers are tender and cheese is bubbly.
  8. Whisk together sour cream, lime juice, lime zest, and a pinch of salt to create the lime crema. Drizzle over the stuffed peppers before serving.