Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 2 tbsp olive oil
  • 1 small yellow onion, diced (approx. 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 cup cooked long-grain brown rice or quinoa (200g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (150g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese (115g)
  • 1/2 cup sour cream or Greek yogurt (120g)
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro
  • 1/2 cup shredded sharp Cheddar cheese (50g)

Instructions:

  1. Preheat your broiler to high. Brush the poblano peppers with 1 tbsp olive oil and place them on a baking sheet.
  2. Broil for 3-5 minutes per side until the skin is blistered and mahogany-colored. Slice a 2-inch slit lengthwise down each pepper and gently scrape out the seeds.
  3. Heat 1 tbsp olive oil in a sauté pan over medium heat. Add diced onion and sauté until translucent (about 4 minutes).
  4. Stir in minced garlic, cumin, and smoked paprika. Toast for 60 seconds until the aroma is pungent and nutty.
  5. Fold in the cooked rice, black beans, and corn. Stir constantly for 3-5 minutes until the mixture is heated through.
  6. Remove from heat and stir in the Monterey Jack cheese until just melted and stretchy.
  7. Stuff each poblano generously with the rice mixture, pressing down slightly to ensure there are no air pockets.
  8. Place peppers in a baking dish and sprinkle the shredded Cheddar cheese evenly across the tops. Bake until the cheese is bubbly and golden.
  9. Whisk together sour cream, lime juice, and chopped cilantro in a small bowl to create the lime crema. Drizzle over the finished peppers before serving.