Description
These Stuffed Poblano Peppers are a delicious vegetarian dinner made with roasted poblano peppers filled with rice, beans, cheese, and bold spices. This healthy Mexican-inspired dish is perfect for meal prep or easy weeknight dinners. Great flavor, easy to customize, and absolutely comforting.
Ingredients
4 large poblano peppers
2 cups cooked rice
1 can black beans, drained
1 cup corn kernels
1 and 1/2 cups shredded cheese (cheddar or Mexican blend)
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
Instructions
1. Preheat oven to 400°F and place whole poblanos on a baking sheet. Roast for 20–25 minutes, flipping once, until skins blister.
2. Transfer roasted poblanos to a bowl, cover to steam 10 minutes. Once cooled, peel the skins and make a slit to remove seeds.
3. In a skillet, heat olive oil over medium and sauté onion until soft. Add garlic, tomato paste, cumin, chili powder and cook for 1 minute.
4. Stir in cooked rice, black beans, corn, salt, and pepper. Heat through and remove from heat. Fold in 1 cup cheese and cilantro.
5. Stuff each pepper with the filling and place in a baking dish. Top with remaining cheese.
6. Bake at 375°F for 15–20 minutes until hot and bubbly. Serve with lime or extra cilantro if desired.
Notes
Use larger poblanos for easier stuffing.
You can prep the filling up to 2 days in advance.
Swap rice with quinoa or cauliflower rice for a twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg