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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.

65 minMediumServes 4350 cal/serving

MexicanDinnerGrillVegetarianHigh FiberHalal-friendlyPork-FreeAlcohol-Free

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 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

  1. 1

    Preheat grill to medium-high heat (about 400°F). Brush grates clean and oil them lightly.

  2. 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.

  3. 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 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.

  4. 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.

  5. 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.

  6. 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.

  7. 7

    Transfer to a serving platter and garnish with additional fresh cilantro. Serve with 2 lime wedges for squeezing.

Questions

Can I make Grilled Stuffed Poblano Peppers dairy-free?

Yes. The dairy in this entry is 1 cup Monterey Jack cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Grilled Stuffed Poblano Peppers keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Stuffed Poblano Peppers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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