Ingredients:

  • 4 large poblano peppers (approx. 6 oz each)
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Monterey Jack or Cheddar cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1/4 cup sour cream or Greek yogurt

Instructions:

  1. Preheat your oven broiler to high.
  2. Brush the outside of the poblano peppers with olive oil.
  3. Place peppers on a baking sheet and broil for 3–5 minutes per side until the skins blister and turn mahogany-brown.
  4. Transfer peppers to a bowl and cover with plastic wrap for 5 minutes to steam the skins.
  5. Gently slice the peppers lengthwise and scoop out the seeds and membranes.
  6. Heat a skillet over medium heat with a drizzle of oil and sauté the diced red onion until translucent (about 3 minutes).
  7. Stir in the minced garlic, cumin, and smoked paprika; cook for 60 seconds until fragrant.
  8. Add the black beans and corn, stirring for 5 minutes until the mixture is heated through and thickened.
  9. Remove from heat and stir in 1 cup of shredded cheese until melted.
  10. Preheat oven to 375°F (190°C) and place the prepared poblano shells in a baking dish.
  11. Spoon the bean mixture generously into each pepper, pressing down slightly.
  12. Top with the remaining 1/2 cup of cheese and bake until the cheese is bubbly and golden.
  13. Garnish with chopped cilantro, lime juice, and a dollop of sour cream or Greek yogurt before serving.