Ingredients:

  • 6 large poblano peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp neutral oil
  • 1 lb lean ground beef (90/10)
  • 1 cup cooked white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen corn
  • 1/2 cup black beans, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place the whole poblano peppers directly over a gas flame or under a broiler. Turn frequently using tongs until the skins are blistered and mahogany-colored. Remove from heat and let them steam in a bowl covered with plastic wrap for 5 minutes. Carefully peel off the charred skin, slice a slit down the side, and scrape out the seeds.
  2. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Add the diced onion and garlic, sautéing until the onion is translucent. Stir in the cumin, smoked paprika, salt, and pepper.
  3. Fold in the cooked rice, corn, and black beans, stirring for 3 minutes until the mixture is heated through and well-combined.
  4. Preheat oven to 375°F (190°C). Place the hollowed peppers in a baking dish. Spoon the beef mixture generously into each pepper, pressing down slightly.
  5. Top each pepper with a heavy mound of shredded cheese. Bake for 15–20 minutes, or until the peppers are tender and the cheese is bubbling and golden. Garnish with fresh cilantro.