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Easy Mexican Stuffed Poblano Peppers Recipe

Easy Mexican Stuffed Poblano Peppers Recipe for a Flavor Fest

An Easy Mexican Stuffed Poblano Peppers Recipe that combines flavorful ingredients for a satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Poblano Peppers Mild, smoky base for stuffing; substitute with bell or anaheim peppers if needed.
For the Filling
  • 1 cup Rice Brown rice offers nuttiness, while quinoa or cauliflower rice are lighter alternatives.
  • 1 can Black Beans Provides plant-based protein; can substitute with kidney or pinto beans.
  • 1 cup Corn Fresh is best, but frozen corn can be used.
  • 1 medium Onion Adds aromatic flavor.
  • 2 cloves Garlic Minced fresh garlic is ideal.
  • 1 cup Diced Tomatoes Held moisture; canned or fresh tomatoes can be used.
  • 1/4 cup Cilantro Bright herb to elevate flavors; can replace it with parsley or leave out.
For Sautéing
  • 2 tablespoons Olive Oil Essential for cooking the filling.
For Seasoning
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Chili Powder Brings heat and depth.
  • to taste Salt Key for balancing flavors.
  • to taste Pepper Key for balancing flavors.
For the Topping
  • 1 cup Shredded Cheese Melts beautifully on top, lending creaminess.

Equipment

  • Oven
  • Baking Dish
  • Large pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil.
  2. Roast the poblano peppers for about 10-12 minutes under the broiler, turning occasionally, until blistered and charred.
  3. Once cooled slightly, peel off the charred skin, slice each pepper in half, and remove seeds and membranes.
  4. In a large pan, warm olive oil and sauté chopped onion for 3-4 minutes, then add minced garlic, cumin, chili powder, salt, and pepper for an additional minute.
  5. Mix in diced tomatoes, black beans, corn, and rice, cooking for 3-5 minutes until heated through, then fold in chopped cilantro.
  6. Stuff each poblano half with the filling, pressing gently to pack well, and arrange in the greased baking dish.
  7. Top with shredded cheese and bake for 15-20 minutes until melted and bubbly.
  8. Let cool for a few minutes before serving with fresh cilantro and lime wedges.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

You can prep the filling a day ahead and roast the peppers separately to save time.

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