Grilled Stuffed Poblano Peppers
Smoky poblano peppers charred on the grill and stuffed with a savory mixture of rice, black beans, corn, and melted cheese. A satisfying vegetarian dinner with bold Southwestern flavors.
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cooked long-grain white rice
- 1 1/2 cups canned black beans, drained, rinsed
- 1 cup frozen or canned corn kernels, thawed if frozen
- 1 large roma tomato, diced
- 1/2 cup red onion, finely diced
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges
Instructions
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1
Preheat grill to medium-high heat (about 400°F). Brush grates clean and oil them lightly.
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2
Brush 4 large poblano peppers all over with 2 tbsp olive oil. Grill over direct heat, turning occasionally, until the skin is charred and blistered all over, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
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3
While the peppers steam, combine 1 1/2 cups cooked long-grain white rice, 1 1/2 cups drained, rinsed canned black beans, 1 cup frozen or canned corn kernels, 1 large diced roma tomato, 1/2 cup finely diced red onion, 2 cloves minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp kosher salt in a large bowl. Stir in half the 1 cup shredded Monterey Jack cheese and the 1/4 cup chopped fresh cilantro.
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4
Carefully peel the charred skin from the peppers. Make a lengthwise slit in each pepper, being careful not to cut all the way through. Gently remove seeds and membranes with a spoon.
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5
Generously stuff each pepper with the rice and bean filling, mounding it slightly. Sprinkle the remaining Monterey Jack cheese on top of each stuffed pepper.
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6
Return the stuffed peppers to the grill over indirect heat. Close the lid and cook until the filling is heated through and the cheese is melted, about 10-12 minutes.
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7
Transfer to a serving platter and garnish with additional fresh cilantro. Serve with 2 lime wedges for squeezing.