Cheesy Black Bean Stuffed Poblano Peppers

Name: Cheesy Black Bean Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups cooked black beans; 1 cup red salsa; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt to taste; Fresh cilantro for garnish

These hearty poblano peppers are packed with protein and melted cheese for a satisfying vegetarian meal.

By Enzo81 Kitchen· Mexican· October 25, 2026

Cheesy Black Bean Stuffed Poblano Peppers

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

Stuffed poblano peppers are a favorite in my kitchen because they feel special without requiring a ton of work. The peppers get nice and tender in the oven, and the black bean filling is hearty enough to keep everyone full for hours.

You can think of these as a lighter take on classic enchiladas. I love serving them when friends come over because they look beautiful on the plate and you can easily prep them ahead of time. Just make sure to roast your peppers until they are soft for the best texture.

Ingredients

4 large poblano peppers
2 cups cooked black beans
1 cup red salsa
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro for garnish

9Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Slice the poblano peppers in half lengthwise and remove the seeds and membranes.
3
Brush the peppers lightly with olive oil and place them on a baking sheet, then roast for 10 minutes until slightly soft.
4
In a bowl, mix the black beans with the cumin, chili powder, and a pinch of salt.
5
Pour half of the red salsa into the bottom of a baking dish.
6
Fill each roasted pepper half with the black bean mixture and top with both types of shredded cheese.
7
Place the stuffed peppers into the baking dish on top of the salsa and drizzle the remaining salsa over the top.
8
Bake for 15 to 20 minutes until the cheese is bubbly and starting to turn golden brown.
9
Garnish with fresh cilantro before serving.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. These peppers reheat beautifully in the microwave or a warm oven. For a little extra zing, squeeze some fresh lime juice over the top right before you eat.

#Vegetarian #High Protein #Healthy #Dinner

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