Stuffed Poblano Pepper Recipe

Up close plated poblano peppers sprinkled with cilantro and stuffed with pinto beans, cheese, and corn.

5 from 1 vote

These Stuffed Poblano Peppers are filled with sweet corn, plump pinto beans, and yummy cheese then baked to perfection!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 261kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

1 tablespoon olive oil
2 15 oz cans pinto beans rinsed
1 cup water
1 onion finely chopped
3 garlic cloves minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon kosher or sea salt
fresh ground pepper to taste
1 teaspoon lime zest
1 tablespoon lime juice
2 cups frozen corn
4 ounces Monterrey Jack cheese shredded
4 ounces cheddar cheese shredded
1/4 cup minced cilantro plus more for garnish
6 poblano chiles

Instructions

Preheat the oven to 425 degrees.
Line 2 baking sheets with parchment paper.
Heat the oil in a 12-inch skillet over medium heat.
While oil is heating, in a bowl smash 1 can of beans with the water with the back of a spoon or potato masher.
Once oil is shimmering, add in onions and cook until soft.
Stir in chili powder, cumin, oregano, lime zest, and 1/2 teaspoon salt. Add in the smashed beans and cook until thickened, for around 5 minutes.
Next add in corn and beans, then take off the heat. Add in cheese, lime juice, and cilantro.
Fill each half of a pepper with the filling and place on baking sheets.
Put both baking sheets in the oven, switch and rotate baking sheets halfway through baking time. Bake for 35-40 minutes. Season with salt and pepper to taste.

Notes

After baking these peppers, you can let them cool completely and try to carefully peel the thin layer of skin off of the outside of them. The skin is edible if you want to skip this step, some people just do not like the texture.
Some topping ideas for baked peppers are fresh, minced cilantro, a sprinkling of shredded cheese, sour cream, queso fresco, or Crema Mexicana.
Any left over peppers should last about 3 days in an airtight container in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition