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Cheesy Stuffed Poblano Peppers with Cilantro Lime Cream

A quick and delicious recipe for cheesy stuffed poblano peppers, paired with a fresh cilantro lime cream - perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large large poblano peppers Choose fresh peppers.
  • 1.5 cups cooked rice You can use brown or white rice.
  • 15 ounces black beans Rinsed and drained.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended.
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 0.5 cup cilantro Chopped for garnish.
Cilantro Lime Cream
  • 0.5 cup sour cream
  • 1 Juice of 1 lime
  • 0.25 cup cilantro Chopped.
  • to taste salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the poblano peppers and slice them in half lengthwise. Remove the seeds and membranes.
  3. In a large bowl, combine the cooked rice, black beans, corn, shredded cheese, cumin, chili powder, salt, and pepper. Mix well.
  4. Stuff each poblano half with the cheesy mixture.
Baking
  1. Place the stuffed peppers in a baking dish and drizzle with olive oil. Cover with foil and bake for about 25-30 minutes.
  2. Remove the foil for the last five minutes to create a cheesy crust.
Cilantro Lime Cream
  1. While the peppers are baking, mix the cilantro lime cream by combining sour cream, lime juice, chopped cilantro, and salt in a small bowl. Whisk until smooth.
Serving
  1. Once the peppers are golden and bubbly, drizzle with the cilantro lime cream and garnish with extra cilantro.

Notes

You can adapt the filling with ingredients like ground turkey or leftover taco meat. Leftovers store well in the fridge for up to three days. Reheat in the oven for best results.