Stuffed Ancho Peppers

Meaty ancho peppers roasted and stuffed with rice, beans, and cheese, with as much jalapeño heat as you like.

  • Serves4
  • Prep25 min
  • Cook35 min
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Ingredients

  • 4 large fresh ancho (poblano) peppers
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained
  • 1 cup diced tomato
  • 1 (or to taste) jalapeño, minced
  • 1 cup shredded cheese
  • 1 tsp ground cumin
  • to taste salt

Method

  1. Heat oven to 375°F (190°C). Slice a slit down each ancho and remove the seeds, leaving the pepper whole.
  2. Combine rice, beans, tomato, jalapeño, cumin, half the cheese, and salt.
  3. Stuff the peppers and set them snugly in a baking dish.
  4. Top with the remaining cheese, cover with foil, and bake 25 minutes.
  5. Uncover and bake 10 more minutes until the peppers are tender and the cheese is bubbling.
Fresh ancho peppers — poblanos, before they are dried — are mild and roomy, perfect for stuffing. Control the heat entirely with the jalapeño: leave it out for the kids, or add the seeds for a real kick. The peppers soften as they bake, so pack the filling in firmly.