Stuffed Poblano Peppers
Intro:
Stuffed Poblano Peppers are a bold, smoky, and hearty twist on the classic stuffed pepper. Mildly spicy poblanos are roasted for depth, then stuffed with a savory mixture of seasoned meat (or beans), rice, cheese, and veggies — all baked to melty, bubbling perfection. They’re comforting, customizable, and perfect for weeknight dinners or impressing guests.
Prep Time: 20 min | Cook Time: 30 min | Serves: 4
Ingredients:
For the Peppers:
4 large poblano peppers
Olive oil, for brushing
For the Filling:
1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, minced
1 cup cooked rice or quinoa
1 cup cooked black beans or ground beef/turkey
1 cup corn kernels (fresh, canned, or frozen)
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper, to taste
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Juice of ½ lime
2 tbsp chopped cilantro (optional)
Toppings (optional):
Sour cream or Greek yogurt
Sliced avocado
Salsa or pico de gallo
Extra cheese
Instructions:
Roast the poblanos:
Preheat oven to 425°F (220°C). Rub peppers with a bit of olive oil and place on a baking sheet. Roast for 15–20 minutes, turning occasionally, until charred and blistered. Transfer to a bowl, cover with foil, and let steam 10 minutes. Peel off the skins (optional), then carefully slice each pepper lengthwise and remove seeds.
Make the filling:
In a skillet over medium heat, heat 1 tbsp olive oil. Add onion and cook until softened, about 3–4 minutes. Stir in garlic, cumin, paprika, salt, and pepper.
Add beans (or meat), corn, and rice. Stir to combine and warm through. Remove from heat and mix in lime juice, cilantro, and ¾ cup of cheese.
Stuff the peppers:
Place poblano halves in a baking dish. Fill each with the prepared mixture and top with remaining cheese.
Bake at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly.
Serve hot with your choice of toppings!
✅ Tips for Perfect Stuffed Poblanos:
Don’t skip roasting: It mellows the heat and adds smoky flavor.
If you’re short on time, microwave the peppers for a quicker softening method (not roasted, but still tasty).
Use leftover grains, rotisserie chicken, or canned beans for easy prep.
Want extra richness? Add a spoonful of cream cheese or sour cream to the filling.
For more heat, add diced jalapeño or hot sauce to the mix.
❓ Q & A:
Q: Are poblano peppers very spicy?
A: No — they’re mild with a gentle kick, less spicy than jalapeños. Perfect for stuffing!
Q: Can I make these ahead?
A: Yes! Stuff them ahead, refrigerate for up to 2 days, then bake when ready.
Q: Can I freeze them?
A: Yes — freeze before or after baking. Reheat from frozen at 350°F for 20–25 minutes.
Q: Can I make it vegetarian or vegan?
A: Absolutely — use black beans or lentils, skip the cheese or use vegan cheese.
Nutrition Info (per serving, 1 stuffed pepper):
Calories: ~310
Protein: 12g
Fat: 14g
Saturated Fat: 4g
Carbs: 34g
Fiber: 7g
Sugar: 5g
Sodium: ~400mg
Vitamin A: 20% DV
Vitamin C: 100% DV
Iron: 15% DV