Mexican Stuffed Poblano Peppers with Cilantro Lime Rice
Roasted poblano peppers filled with cilantro lime rice, black beans and sweetcorn, seasoned with cumin and smoked paprika and served with cheddar.
- 3 large poblano peppers
- 200 g long grain white rice
- 400 g tin black beans
- 200 g sweetcorn kernels
- 1 medium red onion
- 150 g mature cheddar cheese
- 2 whole lime
- 30 g fresh coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 cube vegetable stock cube
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C/180°C fan/gas 6
- Step 2
Cut tops off poblano peppers and carefully remove seeds and membranes, keeping peppers whole
- Step 3
Rub peppers with 1 tbsp olive oil and roast for 15 minutes until slightly charred
- Step 4
Cook rice in 400ml boiling stock for 15-18 minutes until tender, then drain
- Step 5
Finely dice red onion and sauté in remaining oil for 5 minutes until softened
- Step 6
Drain and rinse black beans, then add to onion with sweetcorn
- Step 7
Add cumin and smoked paprika, cook for 3-4 minutes
- Step 8
Stir in cooked rice, juice of 1 lime, and half the chopped coriander
- Step 9
Season filling with salt and pepper, then grate 100g cheese into mixture
- Step 10
Stuff each roasted pepper with rice mixture and top with remaining cheese
- Step 11
Bake stuffed peppers for 20-25 minutes until cheese is golden and bubbling
- Step 12
Meanwhile, mix remaining coriander with remaining lime juice and zest
- Step 13
Serve peppers hot, drizzled with cilantro lime mixture
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