Pepper Jam–Glazed Stuffed Poblano Peppers 🌶️

Roasted poblanos filled with rice, black beans, corn, and melted cheese, finished with Rollicking Buckaroo Pepper Jam for a sweet kick.

Serves: 4 • Time: 40 minutes

Ingredients

4 large poblano peppers

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 cup cooked rice

1 cup black beans, drained and rinsed

1 cup corn

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 cup shredded Monterey Jack, divided

¼ cup Rollicking Buckaroo Medium Pepper Jam

1 tablespoon lime juice

Salt and black pepper, to taste

Chopped cilantro, for serving

Directions

Heat oven to 425°F. Cut the poblanos in half lengthwise and remove the seeds. Rub with half the olive oil, arrange cut side up on a baking sheet, and roast for 10 minutes.

Heat the remaining oil in a skillet. Cook the onion for 4–5 minutes, then add the garlic and cook for 30 seconds.

Stir in rice, black beans, corn, cumin, and smoked paprika. Heat through, season to taste, and fold in ½ cup cheese.

Fill the pepper halves and top with the remaining cheese. Bake for 12–15 minutes, until the peppers are tender and the cheese is bubbling.

Warm the pepper jam with the lime juice in a small saucepan over low heat.

Spoon over the stuffed peppers and return to the oven for 2 minutes.Sprinkle with cilantro and serve.

Make it your way: Use Hot Pepper Jam for extra heat or plant-based cheese for a vegan version. For a gluten-free meal, use ingredients labeled gluten-free.

Sweet with a Kick—right down to the last bite.