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Smoked stuffed poblano peppers filled with black beans, rice, corn and queso fresco

Smoked Stuffed Poblano Peppers with Queso Fresco

Mike & Nicole
Smoky poblano peppers filled with black beans, rice, roasted corn, tomatoes and queso fresco make a hearty vegetarian dinner straight from the pellet grill.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4

Equipment

  • 1 Pellet Grill or Smoker
  • 1 Grill Safe Tray
  • 1 Large Mixing Bowl

Ingredients
  

For the peppers and filling

  • 4 large poblano peppers
  • 1 tablespoon olive oil divided
  • 1 cup cooked white or brown rice cooled
  • 1 cup canned black beans drained, rinsed and patted dry
  • 1 cup fire-roasted corn thawed if frozen
  • 2 Roma tomatoes seeded and diced
  • ⅓ cup finely diced red onion
  • 1¼ cups crumbled queso fresco divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For serving

  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges
  • Thinly sliced red onion optional

Instructions
 

  • Preheat a pellet grill or smoker to 375°F.
  • Slice the poblano peppers lengthwise through the stems. Remove the seeds and pale membranes. Brush the cut and skin sides with the olive oil.
  • In a large bowl, combine the rice, black beans, corn, tomatoes, diced red onion, ¾ cup queso fresco, cumin, smoked paprika, garlic powder, salt and black pepper. Stir gently until evenly mixed.
  • Divide the filling among the eight pepper halves, pressing it in lightly. Arrange the peppers directly on clean grill grates or on a grill-safe tray.
  • Close the lid and smoke for 17 to 20 minutes.
  • Sprinkle the remaining ½ cup queso fresco over the peppers. Continue smoking for 8 to 10 minutes, until the peppers are tender, the edges are blistered and the cheese is softened with a few golden spots.
  • Rest for 5 minutes. Finish with chopped cilantro, lime juice and thinly sliced red onion if desired. Serve warm.

Notes

  • For more melted cheese, replace half of the queso fresco with shredded Monterey Jack.
  • If the filling was refrigerated before cooking, the peppers may need 5 additional minutes.
  • For an oven version, bake at 400°F for 25 to 30 minutes.
Keyword pellet grill stuffed peppers, smoked stuffed poblano peppers, stuffed poblano peppers with queso fresco, vegetarian smoked poblano peppers
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