Ingredients:

  • 6 large poblano peppers (approx. 1.5 lbs)
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 2 cups cooked basmati rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 cup crumbled cotija cheese
  • 2 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the outside of the poblano peppers with avocado oil and sprinkle with salt.
  3. Place peppers on a baking sheet and roast for 15–20 minutes, turning once, until skins are blistered and mahogany-colored.
  4. Slice a slit down one side of each pepper and scoop out the seeds and membranes.
  5. Sauté the diced onion and garlic in a small skillet over medium heat until translucent (about 5 minutes).
  6. In a large mixing bowl, combine the cooked rice, drained black beans, sautéed aromatics, corn, cumin, paprika, oregano, and cayenne.
  7. Stir in the lime juice and half of the cotija cheese until evenly coated.
  8. Pack the rice and bean mixture into each roasted poblano half.
  9. Place stuffed peppers on the baking sheet and top with the remaining cotija cheese.
  10. Bake for another 15–20 minutes until cheese is melted and peppers are tender.