Ingredients
6 large poblano chiles
2 tbsp. extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 c. frozen corn, thawed
1 c. cooked white rice
1 c. drained black beans
2 1/2 c. shredded Mexican cheese blend
1/2 c. red salsa
Fresh cilantro leaves, for serving
Sour cream, for serving
Preparation
Step 1Preheat broiler with a rack in the top third. Arrange poblanos on a baking sheet and broil, turning occasionally, until blistered and blackened, 10 to 12 minutes. Transfer to a medium bowl and cover with plastic. Let stand, 15 minutes.Step 2Meanwhile, preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly golden, 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add corn, rice, and black beans and cook, tossing, until heated through, 4 more minutes. Remove from heat. Step 3Peel poblanos and discard skins. Using a knife, make a 2" slit lengthwise in each poblano and gently remove seeds and core.Step 4Stir 1 ½ cups cheese into rice mixture. Using a small spoon, gently stuff each poblano with rice mixture. Close each chile and arrange slit side up in a baking dish. Sprinkle tops with remaining 1 cup cheese.Step 5Bake until cheese is melty, 10 minutes. Adjust to broil and broil until golden, about 2 minutes more.Step 6Dollop with salsa, top with cilantro, and serve with sour cream.
To keep the flavors clean, this version is baked and not fried. We broil the poblanos until they’re blackened for an extra-smoky vibe, then fill them with a cheesy rice mixture that’s honestly so delicious, it can be eaten on its own. Once baked to perfection, top it all off with tangy sour cream, fresh salsa, and cilantro—now that’s a good stuffed pepper, upgraded.
