Description
A light and flavorful vegetarian dish full of color and spice. Perfect as a main course or a hearty side.
Ingredients
- 2 large poblano peppers
- 1 cup cooked Mexican rice
- ½ cup black beans
- ½ cup corn
- ½ cup shredded cheese (cheddar or a blend)
- ¼ cup chopped tomatoes (canned or fresh)
- ½ tsp ground cumin
- Salt and pepper to taste
- Sour cream and cilantro for serving
Instructions
- Preheat oven to 200°C (392°F).
- Slice peppers in half and remove seeds.
- In a bowl, combine rice, beans, corn, tomatoes, spices, and half of the cheese.
- Fill the pepper halves with the mixture and place them in a baking dish.
- Sprinkle with remaining cheese. Bake for 20–25 minutes, until peppers are tender and cheese is melted.
- Serve with sour cream, cilantro, and lime.
Notes
- For extra heat, add chopped jalapeños.
- You can substitute other peppers or veggies if desired.