Smoky chipotle heat and sweet charred corn mingle with creamy black beans in a hearty, comforting filling. Roasted Poblano peppers become tender vessels with a slight char that adds complexity and a soft bite. The texture is a balance of tender rice, juicy corn kernels, and a crisp breadcrumb or vegan-cheese topping. Serve hot for a filling weeknight main, or offer alongside a bright salad for casual dinner gatherings.
Ingredients
- Poblano peppers (4 large)
- Olive oil (2 tbsp)
- Yellow onion (1 medium, finely chopped)
- Garlic (3 cloves, minced)
- Corn kernels (1 cup fresh or frozen)
- Black beans (1 1/2 cups cooked or 1 15-oz can, drained and rinsed)
- Cooked long-grain rice (1 cup)
- Minced chipotle in adobo (1 tbsp, or 1 chipotle pepper chopped)
- Ground cumin (1 tsp)
- Smoked paprika (1/2 tsp)
- Vegetable broth (2 tbsp)
- Fresh lime juice (1 tbsp)
- Fresh cilantro (1/4 cup chopped)
- Vegan shredded cheese (optional, 3/4 cup)
- Panko breadcrumbs (1/2 cup) or crushed tortilla chips (for topping)
- Salt (3/4 tsp) and black pepper (1/2 tsp)
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the peppers snugly.
- Char the poblanos: place them over a gas flame or under the broiler, turning occasionally, until the skins are blackened on all sides, about 8–10 minutes. Transfer to a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
- When cool enough to handle, peel off the loose charred skin, slice each pepper lengthwise while keeping the stem intact, and gently remove seeds and membranes. Set aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add the corn and cook until lightly browned, 3–4 minutes. Stir in the black beans, cooked rice, minced chipotle, ground cumin, smoked paprika, vegetable broth, salt, and pepper. Cook, stirring, for 2–3 minutes to warm through and let flavors meld.
- Remove the skillet from heat and stir in the lime juice, chopped cilantro, and half of the vegan cheese if using. Taste and adjust seasoning with more salt or chipotle for heat.
- Spoon the filling into each prepared poblano, pressing gently to pack. Place stuffed peppers in the baking dish. Sprinkle with remaining vegan cheese and top with panko breadcrumbs or crushed tortilla chips.
- Drizzle a little olive oil over the crumbs and bake for 12–15 minutes, until the filling is hot and the topping is golden and crisp.
- Let rest 3 minutes, then garnish with extra cilantro and lime wedges. Serve warm as a main with a side salad, rice, or beans.
Tips or Variations
- Swap poblanos for large bell peppers if you prefer milder flavor, or use quinoa instead of rice for a nuttier texture.
- For extra smokiness, add a teaspoon of smoked sea salt or finish with a drizzle of vegan crema and pickled red onions.