Cheesy Black Bean Stuffed Poblano Peppers

Name: Cheesy Black Bean Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 can black beans, rinsed and drained; 1 teaspoon ground cumin; 1 cup red salsa; 1 cup shredded Monterey Jack cheese; 1 cup shredded sharp cheddar cheese; Fresh cilantro for garnish; Salt and pepper to taste

These hearty stuffed peppers are packed with protein and perfect for a cozy weeknight dinner.

By Enzo81 Kitchen· Mexican· October 24, 2026

Cheesy Black Bean Stuffed Poblano Peppers

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Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

There is something so satisfying about a roasted poblano pepper filled with creamy beans and melted cheese. These peppers are much easier to make than traditional enchiladas, but they offer all the same comforting flavors that everyone loves.

I like to serve these with a little extra salsa on the side for dipping. If you want to keep the heat down, be sure to scrape out all the seeds and white membranes from the inside of the peppers before you stuff them.

Ingredients

4 large poblano peppers
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 cup red salsa
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Fresh cilantro for garnish
Salt and pepper to taste

10Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Cut the poblano peppers in half lengthwise and remove the seeds and stems.
3
Place the peppers cut side up on a baking sheet and bake for 15 minutes to soften them slightly.
4
Heat the olive oil in a skillet over medium heat and cook the onion until soft, then stir in the garlic, beans, and cumin.
5
Use a fork to lightly mash about half of the bean mixture in the pan so it becomes thick and creamy.
6
Spread half of the red salsa across the bottom of a baking dish.
7
Fill each poblano pepper with the bean mixture and place them into the prepared baking dish.
8
Top the stuffed peppers with the shredded cheeses and the remaining salsa.
9
Bake for 20 minutes or until the cheese is melted and bubbling.
10
Serve warm with a sprinkle of fresh cilantro on top.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the microwave or a warm oven. They pair wonderfully with a scoop of sour cream or sliced avocado on top.

#Vegetarian #High Protein #Healthy #Mexican #Dinner

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