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Stuffed Poblano Peppers with Black Beans and Brown Rice

  • Author: Misfits Market
  • Yield: 4-6 1x


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat, mix in sour cream and stir once more.
  6. 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.
  7. Top with cilantro leaves and serve with lime wedges. Enjoy!