Cheesy Stuffed Poblano Peppers with Cilantro Lime Cream
Quick and delicious cheesy stuffed poblano peppers topped with a zesty cilantro lime cream, perfect for busy days and special occasions.
Ingredients
For the Peppers
- 4 large poblano peppers Cut the tops off and remove the seeds.
- 1 cup cooked rice White, brown, or your preference.
- 1.5 cups shredded cheese Cheddar, Monterey Jack, or a blend.
- 1 cup black beans Drained and rinsed.
- 0.5 cup corn Frozen or fresh.
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- to taste salt and pepper
- to garnish fresh cilantro For serving.
For the Cilantro Lime Cream
- 0.5 cup sour cream or Greek yogurt
- 1 juice of lime
- 0.25 cup fresh cilantro, chopped
- a pinch salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds.
Filling and Baking
- In a large bowl, combine the cooked rice, shredded cheese, black beans, corn, cumin, smoked paprika, and a sprinkle of salt and pepper. Mix well.
- Stuff each poblano with the cheese and rice mixture, packing it securely.
- Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.
Cilantro Lime Cream
- In a small bowl, mix together the sour cream (or yogurt), lime juice, chopped cilantro, and salt until well combined.
Serving
- Plate the stuffed peppers, drizzle with cilantro lime cream, and garnish with fresh cilantro.
Notes
For a spicy kick, add diced jalapeños to your filling. To store leftovers, keep in an airtight container in the fridge for up to 3 days.