Baked Mexican-Style Stuffed Poblanos with Cheese and Black Beans

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Roasted poblano peppers filled with a savory mixture of black beans, corn, spices, and melted cheese make for a colorful and satisfying dish. This Mexican-inspired vegetarian recipe, ready in about 40 minutes, pairs large poblano peppers, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, halved lengthwise and seeded large poblano peppers
• 1 cup canned, rinsed and drained black beans
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup cooked white rice
• 1/2 cup diced tomatoes
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 375°F. Place 4 halved and seeded poblano peppers cut side up on a baking sheet and brush each with 1 tbsp olive oil. Roast for 10 minutes until skins begin to blister and soften.
2. Step 2: In a mixing bowl, combine 1 cup rinsed black beans, 1/2 cup corn kernels, 1/2 cup cooked white rice, 1/2 cup diced tomatoes, 2 tbsp chopped cilantro, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to incorporate all flavors.
3. Step 3: Spoon the filling evenly into each roasted poblano half, then top each with 1 cup shredded Monterey Jack cheese divided evenly.
4. Step 4: Return the stuffed peppers to the oven and bake for an additional 12 minutes until the cheese is melted and bubbly. Serve warm with lime wedges for squeezing over the top.