Stuffed Poblano Peppers

Ingredients

• 4 eachpoblano peppers$4.44
• 2 cupcooked rice$0.80
• 1 canblack beans, drained$1.11
• 1 cupcorn kernels$0.46
• 1.5 cupMonterey Jack cheese, shredded$3.43
• 14.5 ozdiced tomatoes$1.31
• 1 tspground cumin$0.10
• 1 tspchili powder$0.03
• 2 tbspolive oil$0.31
• 1 tspkosher salt$0.01
• 1 eachonion$0.72
• 2 eachgarlic cloves$0.06
• 0.5 tspblack pepper$0.05
• Total for 4 servings$12.83

Most of the cost is poblano peppers ($4.44) and monterey jack cheese, shredded ($3.43). With oil, spices and staples already at home, the shop drops to about $11.61. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise, scoop out the seeds and inner ribs, and place the halves cut-side up in a 9x13-inch baking dish.
2. Brush the cut surfaces of the poblano peppers with 1 tablespoon of the olive oil and season with one-quarter teaspoon of the kosher salt. Pre-bake at 375°F (190°C) for 12 to 15 minutes until the peppers are slightly softened.
3. While the peppers bake, warm the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent, then add the garlic cloves, ground cumin, chili powder, black pepper, and the remaining three-quarters teaspoon kosher salt, cooking for 1 minute until fragrant.
4. Take the skillet off the heat and fold in the cooked rice, drained black beans, corn, drained diced tomatoes and 1 cup of the Monterey Jack until evenly mixed.
5. Spoon the rice and bean mixture generously into the pre-baked poblano halves, mounding the centers slightly, and scatter the remaining half-cup Monterey Jack cheese over the top.
6. Bake at 375°F (190°C) for 15 to 20 minutes until the filling is heated through and the cheese is fully melted and bubbling.
7. Let the peppers stand for 5 minutes in the baking dish, then serve warm, topped with fresh cilantro, sour cream, or lime wedges if you like.