Ingredients:

  • 4 large poblano peppers
  • 1 tbsp avocado oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup diced tomatoes, drained
  • 1.5 cups shredded Monterey Jack cheese

Instructions:

  1. Place the whole poblano peppers under a broiler or over a gas flame. Turn frequently using tongs until the skin is charred and blackened in patches.
  2. Immediately place the hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
  3. Brown the ground beef in a sauté pan over medium-high heat until no longer pink.
  4. Add the diced onion and garlic to the pan, cooking until the onion becomes translucent.
  5. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper until the meat is evenly coated.
  6. Fold in the black beans, corn, and diced tomatoes. Cook for 3–5 minutes until moisture has evaporated and filling is cohesive.
  7. Remove from heat and stir in half of the shredded cheese until melted.
  8. Peel the charred skin from the poblanos, slice them lengthwise, and remove the seeds and membranes.
  9. Stuff each pepper half generously with the beef mixture, place in a baking dish, and top with the remaining cheese.
  10. Bake at 375°F (190°C) for 15–20 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.