Mediterranean Poblanos with Beans and Greens
This vibrant dish is a Mediterranean twist on classic stuffed peppers—using smoky poblano chiles as the vessel and filling them with a hearty nutrient-packed mixture of white beans leafy greens fresh herbs and warming spices. It’s a plant-based powerhouse that’s full of protein fiber and bold flavor. The mild heat of the poblanos is perfectly balanced by creamy beans fragrant garlic and citrusy olive oil making it a satisfying main or elegant side. Naturally vegan and gluten-free this dish is as beautiful on the table as it is nourishing.
Time Required
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Ingredients (Serves 4)
For the Poblanos:
4 large poblano peppers
1 tbsp olive oil
Salt to taste
For the Filling:
1 ½ cups cooked white beans (cannellini or great northern)
3 cups chopped leafy greens (spinach kale or chard)
1 small red onion finely chopped
2 garlic cloves minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano or za’atar
Salt and black pepper to taste
2 tbsp chopped fresh parsley or mint
Optional: 2 tbsp pine nuts or chopped walnuts (for texture)
Garnish (Optional):
Lemon wedges
Tahini drizzle or dairy-free yogurt
Crumbled vegan feta or olives
Instructions
Roast the Poblanos
Preheat oven to 400°F (200°C). Lightly brush poblano peppers with olive oil and place on a baking sheet. Roast for 15–20 minutes turning once until skins are blistered and slightly charred. Remove from oven place in a bowl and cover with a towel or plastic wrap to steam (10 minutes). Peel skin gently and slice open one side to remove seeds. Set aside.
Prepare the Filling
In a large skillet heat olive oil over medium heat. Add onion and sauté for 3–4 minutes. Add garlic cumin and paprika stir until fragrant (1 minute). Add greens cover and cook until wilted. Stir in the white beans lemon juice oregano salt and pepper. Cook for another 2–3 minutes until warmed through. Remove from heat and mix in fresh herbs and nuts (if using).
Stuff the Peppers
Carefully spoon the filling into the roasted poblanos. You can fold them closed or leave them slightly open for presentation.
Bake (Optional for Melting & Crisping)
Place stuffed poblanos in a lightly oiled baking dish and bake at 375°F (190°C) for 10–12 minutes to meld flavors and heat through.
Serve
Drizzle with tahini top with lemon zest or yogurt and serve warm.
Tips for Best Results
Use tongs to turn poblanos while roasting for even charring
Let poblanos steam in a covered bowl after roasting to loosen skins
Taste the filling before stuffing and adjust seasoning as needed
If greens release too much moisture cook uncovered for a minute to reduce liquid
Chill the filling slightly for easier stuffing if needed
For softer poblanos bake longer covered with foil
Serve with a wedge of lemon or a spoonful of tahini for extra brightness
Variations
Bean Options
Swap white beans with chickpeas or lentils for a different texture
Use fava beans for a more traditional Mediterranean feel
Greens and Herbs
Try beet greens collards or arugula as a bold substitute for spinach or kale
Mix in chopped fresh dill cilantro or basil for flavor changes
Additions
Stir in roasted tomatoes olives or chopped artichoke hearts for a boost
Mix in cooked bulgur or quinoa for a grain-based variation
Heat Level
Want more spice Add a pinch of chili flakes or minced jalapeño to the filling
For milder heat choose Anaheim peppers instead of poblanos
Sauces and Toppings
Top with tahini sauce lemony yogurt or a drizzle of olive oil
Sprinkle with vegan feta or toasted seeds for crunch
Q and A – Frequently Asked Questions
Q What if I cannot find poblano peppers?
A You can use bell peppers for a milder option or try Anaheim peppers for a similar shape with less heat
Q Can I make this ahead of time?
A Yes you can roast and stuff the peppers ahead of time then reheat in the oven before serving
Q What beans work best?
A Cannellini great northern or chickpeas all work well as long as they are cooked and tender
Q Is this freezer friendly?
A Yes freeze the cooked stuffed poblanos in an airtight container and reheat in the oven when needed
Q Can I make it spicier or milder?
A Yes remove all seeds for less heat or add crushed red pepper to the filling if you want more kick
Nutrition Info (Per Serving – Serves 4)
Approximate values based on standard ingredients
Calories 250
Protein 10g
Fat 12g
Carbohydrates 28g
Fiber 8g
Sugar 4g
Sodium 300mg
Rich in fiber plant protein and antioxidants from greens and peppers
Conclusion
Mediterranean Poblanos with Beans and Greens is a vibrant satisfying plant-based dish that brings together smoky peppers creamy beans and bright herbs for a bold yet balanced flavor. Whether you serve it as a centerpiece for a dinner party or prep it for meal planning it’s both comforting and energizing. Simple whole ingredients come together beautifully in this nourishing and colorful meal.