Broiled Tex-Mex Stuffed Poblano Peppers with Black Beans and Corn

Name: Broiled Tex-Mex Stuffed Poblano Peppers with Black Beans and Corn
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium poblano peppers, halved lengthwise and seeded; 1 tbsp olive oil; 1 small yellow onion, finely diced (about 100g); 2 cloves garlic, minced; 1 cup canned black beans, drained and rinsed (about 170g); 1 cup fresh corn kernels (about 150g); 1 medium roma tomato, finely diced (about 90g); 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp chipotle powder; Salt and black pepper to taste; 60 g crumbled cotija cheese (about 1/3 cup); 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges

Roasted poblano peppers filled with smoky black beans, sweet corn, and tangy cotija, broiled until lightly charred for a warm, earthy Tex-Mex plate.

Prep20 minCook15 minTotal35 minServes4Difficultymedium

$Broiled Tex-Mex Stuffed Poblano Peppers with Black Beans and Corn — Vegetarian recipe, editorial food photography$

Method

How to make it

01
Preheat the oven broiler to high and position the oven rack about 6 inches from the heat source.
02
Arrange the poblano pepper halves cut side up on a rimmed baking sheet and brush lightly with half the olive oil.
03
In a medium skillet, heat the remaining olive oil over medium heat until shimmering.
04
Add the diced onion and sauté until translucent and softened, about 5 minutes.
05
Stir in the garlic and cook for 30 seconds until fragrant.
06
Add black beans, corn, diced tomato, cumin, smoked paprika, chipotle powder, and season with salt and pepper.
07
Cook the filling, stirring occasionally, until heated through and slightly thickened, about 5 minutes.
08
Remove the skillet from heat and fold in half of the cotija cheese and chopped cilantro.
09
Spoon the filling evenly into each poblano half, pressing gently to mound it slightly.
10
Place the baking sheet under the broiler and broil until the peppers blister and the filling is browned in spots, about 5-7 minutes. Watch closely to prevent burning.
11
Remove from the oven and sprinkle the remaining cotija cheese over the tops.
12
Serve warm with lime wedges on the side for squeezing over the peppers.

From the editor

Cooking tips

If you prefer less heat, swap poblano peppers with large sweet green bell peppers, but reduce broiling time slightly since they blister more slowly.
To make ahead, prepare the filling up to 1 day in advance and refrigerate; stuff and broil just before serving to keep peppers fresh and peppers tender.
Use a serrated spoon or small spoon to gently remove seeds from poblanos without tearing their skin for a neater presentation.
Check peppers frequently during broiling; you want blistered skin without charring too much, which can cause bitterness.

Published June 8, 2026