Stuffed Poblano Peppers

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Stuffed poblano peppers are the kind of dish that makes you want to slow down and savor every bite. With their smoky flavor and just-right heat, poblanos are the perfect vessel for a hearty filling of rice, beans, cheese, and spices. This dish comes together beautifully whether you’re aiming for a meatless weeknight dinner or something special for guests that still feels casual and comforting.

Once roasted, poblano peppers become incredibly tender with a mellow heat that plays perfectly with bold Mexican-inspired flavors. The filling is warm and savory, with gooey cheese and zesty aromatics tucked into every scoop. It bakes up bubbly, golden, and irresistibly good.

Why You’ll Love This Stuffed Poblano Peppers Recipe

This recipe checks every box for a satisfying dinner. It’s cozy but not heavy, full of flavor, and adaptable to what you have on hand. It can be prepped in advance, making it a fantastic option for busy weeknights or a low-effort weekend meal. Whether you’re feeding vegetarians or meat lovers, you can easily adjust the filling to suit your needs.

What Kind of Poblano Peppers Should I Use?

Look for fresh poblanos that are firm and glossy, with a deep green color and minimal blemishes. Larger peppers are ideal because they’re easier to stuff and hold their shape better during roasting. You can also use the same method with Anaheim or bell peppers if poblanos aren’t available, though you’ll miss that signature smoky bite.

Ingredients for the Stuffed Poblano Peppers

The ingredients in this recipe are simple, but each plays an important role in flavor and texture.

• Poblano Peppers
• Cooked Rice
• Black Beans
• Corn Kernels
• Shredded Cheese
• Onion
• Garlic
• Tomato Paste
• Cumin & Chili Powder
• Salt & Pepper
• Olive Oil
• Fresh Cilantro

How To Make the Stuffed Poblano Peppers

Step 1: Roast the Poblanos

Preheat your oven to 400°F. Place the whole poblano peppers on a baking sheet and roast for 20-25 minutes, flipping once, until the skins are blistered. Transfer them to a covered bowl to steam for 10 minutes. Once cool enough to handle, peel off the skin and make a slit down the center to remove the seeds.

Step 2: Prepare the Filling

In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic, tomato paste, cumin, chili powder, and stir for a minute. Mix in cooked rice, black beans, corn, salt, and pepper. Stir until heated through, then remove from heat and fold in shredded cheese and chopped cilantro.

Step 3: Stuff and Bake

Spoon the filling into each poblano pepper and place them in a baking dish. Sprinkle extra cheese on top. Bake at 375°F for 15-20 minutes until bubbly and golden.

How to Serve and Store Stuffed Poblano Peppers

These stuffed poblano peppers are best served hot out of the oven, garnished with more cilantro or a squeeze of lime. They feed about four people generously, depending on the size of your peppers and sides. You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm.

What to Serve With Stuffed Poblano Peppers?

Mexican Street Corn Salad

Creamy, tangy, and full of spice, this salad is the ultimate sidekick.

Cilantro Lime Rice

Double down on freshness with this zesty grain.

Guacamole and Chips

A classic pairing that’s always welcome.

Spicy Mango Salsa

Adds sweet heat and color to your plate.

Sautéed Greens

Balance the richness with wilted spinach or kale.

Refried Beans

Smooth and savory, they round out the meal perfectly.

Tortilla Soup

A warm and cozy starter that pairs naturally with the flavors here.

Roasted Sweet Potatoes

They add natural sweetness that complements the poblanos.

Want More Dinner Ideas with a Twist?

If you love these stuffed poblano peppers, you’ll probably enjoy these other savory recipes:

• Easy Chicken Fried Rice
• Pepperoni Pizza Grilled Cheese
• Delicious Garlic Sausage Alfredo Rigatoni
• Crispy and Delicious Easy Chinese Egg Rolls
• Creamy Mushroom Sauce for Steak

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And let me know in the comments how yours turned out. Did you add ground beef or keep it vegetarian? Did you sneak in some quinoa?

I love hearing how others make these recipes their own. Questions are welcome too – let’s help each other cook smarter.

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Conclusion

Stuffed poblano peppers are the kind of meal that feels like a little celebration. They’re filled with flavor, satisfying, and offer a balanced plate in one beautiful bite. Whether you’re new to cooking with poblanos or already a fan, this recipe will quickly become a go-to in your kitchen.

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