For our latest recipe video, we stuffed smoky poblanos for a super-satisfying veggie supper. We kept things simple with rice, beans, sour cream, and melty cheese, but you can take this recipe to the next level using seasonal goodies from your box. Corn, tomatoes, and squash would be more than welcome to the peppery party.
Watch now to learn how to stuff fresh peppers—poblano, bell, you name it!—and roast them to delicious perfection:Print
- 4 poblano peppers, halved and seeded
- 2 tablespoons extra virgin olive oil, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups cooked brown rice
- 1 14.5-ounce can black beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro stems, minced
- 1/2 cup pumpkin seeds, toasted
- 2 limes, quartered
- 1 cup sour cream
- Kosher salt to taste
- Black pepper to taste
- 1 cup Monterey jack cheese, shredded
- 1/2 cup cilantro leaves
- Preheat oven to 400 degrees.
- Drizzle poblano peppers with 1 tablespoon olive oil and season with salt and pepper. Place peppers, cut side down, on a cookie sheet lined with aluminum or parchment and bake for 15-20 minutes. Remove from oven and set aside.
- In a large skillet or heavy-bottomed pot, heat remaining olive oil over medium-high heat. Add onion and garlic and sauté for 3-4 minutes.
- Lower heat to medium, stir in brown rice, black beans, tomato paste, cumin, chili powder, cilantro stems, pumpkin seeds, and a squeeze of lime juice. Season with salt and pepper and cook 4-5 minutes.
- Remove from heat, mix in sour cream and stir once more.
- Spoon about 1/2-cup of filling into poblano peppers until nicely stuffed. Top with Monterey jack cheese and bake for another 8-10 minutes until cheese has melted and is golden brown.
- Top with cilantro leaves and serve with lime wedges. Enjoy!