Spicy Southwest Stuffed Poblanos featuring Arizona Heat Infused Olive Oil Blend

Charred poblano peppers, fluffy rice, sweet corn, black beans, and melty cheese come together in a hearty filling that tastes lively and deeply savory. A drizzle of Arizona Heat Infused Olive Oil Blend brings chili powder, cumin, garlic, onion, and cayenne into the stuffing so every bite lands with warm Southwestern energy. This one fits right in at family dinner, game day, or an easy weekend supper when you want something colorful and satisfying.

Garden Infuzions

Spicy Southwest Stuffed Poblanos featuring Arizona Heat Infused Olive Oil Blend

Smoky roasted poblanos get filled with a hearty, cheesy Southwest-style stuffing and finished with the bold heat of Arizona Heat Infused Olive Oil Blend for a dinner that feels lively, cozy, and full of flavor.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Mexican, Southwestern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large poblano peppers
• 2 tablespoons Arizona Heat Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 cup cooked white rice
• 1 cup black beans drained and rinsed
• 1 cup corn kernels
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 cup shredded cheddar cheese for topping
• 2 tablespoons sliced green onions for garnish
• 1 tablespoon sour cream for serving, optional
• 1 tablespoon salsa for serving, optional

Equipment

• 1 Sheet Pan For roasting and baking the peppers
• 1 Skillet Medium size for the filling
• 1 Spatula For stirring the stuffing
• 1 Chef Knife For slicing peppers and vegetables
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. 2. Slice each poblano in half lengthwise and remove the seeds and membranes.
3. 3. Place the pepper halves cut-side up on the baking sheet and brush lightly with olive oil.
4. 4. Roast the peppers for 12 to 15 minutes, just until they begin to soften and blister.
5. 5. While the peppers roast, set a skillet over medium heat and warm the Arizona Heat Infused Olive Oil Blend with the remaining olive oil.
6. 6. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened.
7. 7. Stir in the garlic and cook for 30 seconds, just until fragrant.
8. 8. Add the cooked rice, black beans, corn, diced tomatoes, cilantro, salt, pepper, cumin, and chili powder.
9. 9. Cook for 2 to 3 minutes, stirring gently, until the filling is hot and evenly mixed.
10. 10. Remove the skillet from the heat and fold in the Monterey Jack cheese.
11. 11. Spoon the filling into the roasted poblano halves and arrange them snugly on the baking sheet or in a small baking dish.
12. 12. Top with the shredded cheddar cheese and bake for 12 to 15 minutes, until the cheese is melted and the peppers are tender.
13. 13. If you want deeper color on top, broil for 1 to 2 minutes at the end, watching closely.
14. 14. Finish with green onions and serve warm with sour cream or salsa if you like.

Notes

If your poblanos are especially large, you may need one extra pepper or a little more filling. The stuffing can be made ahead and chilled, then spooned into the roasted peppers right before baking. For a softer pepper, roast a few minutes longer before stuffing.

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Recipe Tips

Roast the poblanos just until the skins blister and the peppers slump slightly, then cover them for a few minutes so the skins loosen easily. If you want a milder result, remove the seeds and membranes before stuffing. For a little extra browning, finish the filled peppers under the broiler for a minute or two.

Serving Suggestions

Serve these stuffed poblanos with a simple green salad, Mexican rice, or warm tortillas on the side. A spoonful of salsa roja, a little sour cream, or sliced avocado on top works beautifully if you want to round out the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or use the microwave for a quicker option. For best texture, reheat uncovered so the pepper skins do not get soggy.

Variations

Swap the black beans for pinto beans, add diced cooked chicken if you want a meatier version, or use pepper jack instead of Monterey Jack for a little more kick. You can also top the peppers with crushed tortilla chips before baking for extra crunch.

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