If you’re craving something bold, satisfying, and packed with flavor, look no further than Stuffed Poblano Peppers. Each pepper is a comforting blend of roasted smokiness, vibrant veggies, creamy cheese, and hearty black beans and rice. They’re perfect for weeknight dinners or special occasions, and every bite bursts with color and character. This dish is endlessly customizable, family-friendly, and so easy to assemble that it just might become your new go-to for Mexican-inspired comfort food.
Ingredients You’ll Need
The beauty of Stuffed Poblano Peppers is that the ingredients are straightforward yet chosen with purpose. Each one adds its own flair, from the earthy poblano to the zesty hit of lime at the end. Here’s what you’ll need and why every piece matters:
- 4 large poblano peppers: Their gentle heat and deep flavor form the perfect edible shell for your delicious stuffing.
- 1 tbsp olive oil: Sautéing with olive oil gives the veggies a mellow richness that ties the filling together.
- 1 small onion (diced): Adds sweetness and a savory base to the filling.
- 2 cloves garlic (minced): Offers an aromatic punch that enhances every bite.
- 1 cup cooked rice or quinoa: Builds the heartiness and soaks up all the spices and juices.
- 1 cup black beans (rinsed and drained): Boosts protein, fiber, and that lovely creamy texture.
- 1 cup corn kernels (fresh or frozen): Sweet pops of flavor and an appealing yellow color liven up the filling.
- 1 tsp ground cumin: Earthy warmth, essential for true Mexican-inspired flavor.
- 1 tsp chili powder: Adds just the right touch of heat and depth.
- ½ tsp salt: Draws out all the natural flavors in the veggies and beans.
- ¼ tsp black pepper: Gives a subtle edge and spice balance.
- 1 cup shredded Monterey Jack or cheddar cheese (plus extra for topping): The gooey, melty magic that holds everything together and finishes things off beautifully bubbly.
- 2 tbsp chopped fresh cilantro: A burst of freshness and color to brighten the filling.
- Lime wedges for serving: A squeeze wakes up all the flavors and adds irresistible tanginess at the table.
How to Make Stuffed Poblano Peppers
Step 1: Roast and Prep the Poblanos
Start by preheating your oven to 400°F (200°C). Arrange your poblano peppers on a baking sheet and roast for about 15 to 20 minutes, flipping once so they’re charred and blistered on all sides. This crucial step transforms the peppers, infusing them with smoky flavor and making their skins easy to peel away. Once they’re roasted, transfer them to a covered bowl or seal them in a plastic bag for 10 minutes to steam—this makes removing their papery skins a breeze. When cool enough to handle, gently peel off the skins, make a single slit down one side, and carefully remove any seeds to keep them intact for stuffing.
Step 2: Prepare the Filling
While the peppers rest, place a skillet over medium heat and warm your olive oil. Add the diced onion, letting it soften and turn slightly golden—about 3 to 4 minutes. Toss in the minced garlic, stirring until fragrant. Stir in the cooked rice or quinoa, black beans, corn, cumin, chili powder, salt, and black pepper, letting everything heat through and mingle together for 2 to 3 minutes. Take the pan off the heat, then fold in the shredded cheese and chopped cilantro. The cheese will gently melt, and you’ll see the filling come together into a colorful, irresistible mixture.
Step 3: Stuff the Poblanos
Now it’s time for the fun part! Using a spoon, carefully stuff each peeled poblano with your cheesy, hearty filling. Go ahead and pack them generously. Arrange the stuffed peppers seam-side up in a greased baking dish so they stay upright, ready for their final transformation.
Step 4: Top and Bake
Sprinkle your extra cheese across the tops of each stuffed poblano pepper. Pop the dish into the oven for 10 to 15 minutes, just until the cheese is perfectly melted and bubbling, forming a gorgeous golden crust. The house will fill with an insanely tempting aroma—you’ll barely be able to wait!
Step 5: Serve with Lime Wedges
Gently transfer your Stuffed Poblano Peppers to plates and serve them warm, offering lime wedges alongside. A squeeze of lime over each pepper makes the flavors come alive, delivering an irresistible finishing touch.
How to Serve Stuffed Poblano Peppers
Garnishes
The garnish is where you can really express your style! Dust your Stuffed Poblano Peppers with more fresh cilantro, add creamy slices of avocado, or dollop them with cooling sour cream. Even a scatter of sliced jalapeños is great if you like it spicy. A little extra cheese grated on top never hurts, either—it’s all about what makes you smile at the table.
Side Dishes
These peppers are hearty on their own, but they truly shine with a few simple sides. Consider pairing them with a classic Mexican rice, a zesty tomato salad, or even warm tortillas for scooping up every last bite. Some crispy tortilla chips and fresh salsa are always welcome for a little crunch and brightness, making the whole meal feel festive.
Creative Ways to Present
Don’t be afraid to get playful with your presentation! Arrange Stuffed Poblano Peppers in a colorful baking dish and top with rainbow veggies. Stack them over a spread of black bean puree or mild enchilada sauce for elegance. Or let everyone build their own with a topping bar featuring all their favorite add-ons—this is an instant dinner party win.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Poblano Peppers keep beautifully! Simply let them cool to room temperature, then store in an airtight container in the fridge. They’ll stay fresh for up to three days, making them an excellent option for meal prep or easy lunches.
Freezing
If you want to plan even further ahead, these peppers are freezer-friendly. Place fully cooled stuffed peppers on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They can be frozen for up to two months without sacrificing too much texture or flavor—ideal for busy weeks or unexpected company!
Reheating
To reheat, place refrigerated or thawed stuffed poblanos in a covered baking dish and warm in a 350°F oven for 15 to 20 minutes, until heated all the way through and the cheese is melty again. For a quicker fix, microwave them in short bursts, covered, until just hot, but take care not to overdo it so the filling stays moist.
FAQs
Can I make Stuffed Poblano Peppers vegan?
Absolutely! Simply swap the cheese for your favorite dairy-free alternative or skip it entirely. You can add extra black beans, more vegetables, or even some sautéed mushrooms to bulk up the filling and keep it hearty and satisfying.
How spicy are poblano peppers?
Poblanos are known for their mild heat, which makes them great for most palates. They’re typically much less spicy than jalapeños, with a gentle warmth that’s easily tamed by cheese and other fillings. If you want to turn up the spice, toss a few jalapeños into your stuffing!
Can I use another type Main Course
Definitely! While Stuffed Poblano Peppers have a uniquely rich flavor, you can use bell peppers for an even milder option, or try Anaheim peppers if you’d like something with similar heat but a different shape and texture.
How can I add meat to Stuffed Poblano Peppers?
It’s easy to adapt this recipe for meat lovers: Mix in some cooked ground beef, shredded chicken, or even chorizo into the filling before stuffing. This adds a savory, protein-packed spin while keeping all the cheese and veggie goodness intact.
Do I need to peel the poblanos after roasting?
Yes! Removing the papery roasted skin ensures a tender bite and lets the flavors soak into the flesh of the pepper. Steaming them after roasting makes this step simple—the skin should slip right off with minimal effort.
Final Thoughts
If you’re searching for a meal that’s vibrant, flavorful, and as fun to make as it is to eat, give these Stuffed Poblano Peppers a try. They never fail to impress, whether you’re cooking for family, friends, or just treating yourself. So grab those fresh peppers and get ready for a dish that’s sure to win hearts and satisfy cravings, bite after cheesy bite!
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Stuffed Poblano Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Stuffed Poblano Peppers are a delicious vegetarian dish with a Mexican-inspired twist. Roasted poblano peppers are filled with a flavorful mixture of rice, beans, corn, and cheese, then baked until bubbly and golden. Perfect for a satisfying weeknight dinner!
Ingredients
4 large poblano peppers
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup cooked rice or quinoa
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack or cheddar cheese (plus extra for topping)
- 2 tbsp chopped fresh cilantro
- lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast poblano peppers until blistered.
- Prepare the filling: Sauté onion and garlic. Add rice, beans, corn, spices, and cheese.
- Stuff the peppers: Fill each poblano pepper with the mixture. Top with cheese.
- Bake: Bake the stuffed peppers until cheese is melted and bubbly.
- Serve: Garnish with cilantro and lime wedges. Enjoy!
Notes
- For a meat version, add cooked ground beef or shredded chicken to the filling.
- These peppers are also great topped with sour cream or avocado slices.
- To make it spicier, add diced jalapeño to the filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 30mg
