These Easy Mexican Stuffed Poblano Peppers are a treat! Fresh, tender poblano peppers are filled with a mix of beans, cheese, and spices for a hearty meal.
The best part is how colorful and fun they look on my plate! I love topping them with a drizzle of sour cream. They make me feel like a kitchen superstar! 🎉
Key Ingredients & Substitutions
Poblano Peppers: These peppers offer a mild heat and a great flavor. If you can’t find them, you can try using bell peppers for a sweeter taste or jalapeños for an extra kick.
Black Beans: I like using canned black beans for convenience. If you’re aiming for a lighter version, you can substitute with cooked quinoa or lentils.
Rice: I usually go with brown rice for its nuttier flavor. If you want to skip the carbs, cauliflower rice can be a fantastic low-carb alternative.
Cheese: I love a Mexican blend cheese for its flavor. If you’re dairy-free, you can use nutritional yeast for a cheesy taste or vegan cheese for melting.
How Do You Stuff Poblano Peppers Without Making a Mess?
Stuffing poblano peppers can be tricky, but with a few simple steps, you’ll get the hang of it! First, cut the peppers gently to create a hinge, which will help keep them together.
- Use a spoon or your fingers to pack the filling in tightly, but don’t overcrowd. Leave a little room at the top for the cheese.
- Placing them upright in the baking dish helps prevent spills, so they cook evenly.
Trust me, with practice, you’ll become a pro at stuffing peppers! Enjoy your cooking adventure!
Easy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
For the Peppers:
- 6 large poblano peppers
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked black beans (or canned, drained and rinsed)
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup cooked rice (white or brown)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, queso fresco, or similar)
- 1/4 cup fresh cilantro, chopped (optional)
For Serving:
- Sour cream, salsa, or guacamole
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time and around 30 minutes of cooking time. In total, you will need about 45 minutes from start to finish, making it a perfect option for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure the peppers cook evenly and the cheese gets nice and melty!
2. Prepare the Peppers:
Take your poblano peppers and carefully cut a slit lengthwise down each one. Make sure to leave a hinge on one side so the filling can stay inside. Remove any seeds and membranes to help reduce the heat and make them easier to eat.
3. Cook the Aromatics:
In a skillet over medium heat, add the olive oil. Once hot, toss in the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another minute until it smells fantastic!
4. Mix in the Filling:
Now, add the black beans, corn, and cooked rice to the skillet. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and cook for another 3-4 minutes to heat through. Remove from heat and stir in half of the shredded cheese and the chopped cilantro if you’d like!
5. Stuff the Peppers:
Grab your prepared poblano peppers and gently stuff each one with the filling mixture. Use the back of a spoon or your fingers to press it in without breaking the pepper. Place them upright in a baking dish.
6. Add Cheese and Bake:
Once all the peppers are stuffed, sprinkle the remaining cheese on top of each one for extra gooeyness. Cover the dish loosely with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes to melt and bubble the cheese.
7. Cool and Serve:
When they are done baking, carefully take them out of the oven and let them cool for a few minutes. Then, they’re ready to serve! Pair them with a dollop of sour cream, salsa, or guacamole for that extra flavor.
Enjoy your delicious Easy Mexican Stuffed Poblano Peppers! They’re perfect for sharing, or just for enjoying all by yourself!
FAQ for Easy Mexican Stuffed Poblano Peppers
Can I Use Other Types of Peppers?
Absolutely! While poblano peppers are great for their mild flavor, you can also use bell peppers for a sweeter option or jalapeños if you prefer a spicier kick. Just adjust the cooking time accordingly if using larger or smaller peppers.
What Can I Substitute for the Rice?
If you want to lighten the dish, quinoa or cauliflower rice makes excellent substitutes for traditional rice. You can also use any leftover grains you have on hand, such as farro or barley!
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or warm them in the oven until heated through.
Can I Make This Recipe Vegan?
Yes, you can definitely make this recipe vegan! Just omit the cheese or use a dairy-free cheese alternative. Additionally, check that your ingredients, especially beans and other packaged items, are free from animal products.
