Why You’ll Love This Recipe

I enjoy how this recipe brings together all the classic Southwestern flavors—smoky, spicy, and savory—in one simple yet impressive dish. The peppers are mild enough for everyone to enjoy, while the filling bursts with texture from rice, beans, and corn. It’s a great way to use up pantry staples and still create something that feels special. Plus, it’s easy to customize with different cheeses, proteins, or even vegan swaps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Peppers:
4 large poblano peppers, halved lengthwise and seeds removed

For the Filling:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice (white, brown, or Mexican-style)
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes or diced tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
½ cup shredded cheddar cheese (or Mexican blend)
½ cup chopped fresh cilantro (optional)

For Topping:
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sour cream, avocado, or salsa (optional)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking dish with foil or lightly grease it.

2. I cut the poblano peppers in half lengthwise, remove the seeds and membranes, and place them cut side up in the baking dish.

3. In a skillet over medium heat, I heat the olive oil, then sauté the onion for 3–4 minutes until soft. I add the garlic and cook for 30 seconds more.

4. I stir in the rice, black beans, corn, tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. I let everything cook together for 3–4 minutes, stirring occasionally.

5. I remove the skillet from heat and stir in ½ cup shredded cheese and cilantro if using.

6. I spoon the filling into each poblano half, pressing it gently to pack it in, then sprinkle the remaining cheese on top.

7. I cover the dish with foil and bake for 20 minutes. After that, I remove the foil and bake for another 10 minutes until the cheese is bubbly and the peppers are tender.

8. I finish by garnishing the peppers with sour cream, avocado slices, salsa, or extra cilantro if desired.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prepare and 30 minutes to cook, totaling 50 minutes from start to finish.

Variations

I sometimes roast the poblano peppers over an open flame or under the broiler before stuffing for a deeper, smoky flavor. If I want to make the dish heartier, I add cooked ground beef, shredded chicken to the filling. For a vegan version, I use plant-based cheese or simply skip the cheese altogether. When I want extra spice, I swap in Pepper Jack or add a few diced jalapeños to the mix.

Storage/Reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover them and warm in the oven at 350°F (175°C) for about 15 minutes or microwave in short bursts until heated through. They can also be frozen for up to 2 months; I thaw them overnight in the fridge before reheating.

FAQs

How spicy are poblano peppers?

Poblano peppers are mild in heat, much less spicy than jalapeños, which makes them ideal for a flavorful but not fiery dish.

Can I use bell peppers instead of poblanos?

Yes, I can use bell peppers if I prefer a sweeter flavor and want to avoid any heat at all.

Do I need to roast the poblano peppers first?

Roasting isn’t required, but I like to do it when I want a smokier, slightly charred flavor.

What kind of rice works best?

Any cooked rice works, but I find that Mexican-style or brown rice adds great texture and flavor.

Can I make this dish vegan?

Yes, I use plant-based cheese or omit the cheese entirely for a delicious vegan version.

How do I keep the peppers from becoming too soft?

I bake them just until tender, about 30 minutes total. Overbaking can make them mushy.

Can I make these stuffed peppers ahead of time?

I often prepare them a day ahead, store them covered in the fridge, and bake just before serving.

What toppings go well with stuffed poblanos?

I love topping them with sour cream, avocado slices, salsa, or a sprinkle of fresh cilantro.

Can I freeze stuffed poblano peppers?

Yes, I let them cool completely, then freeze them in a single layer before transferring to a container. They reheat beautifully in the oven.

Conclusion

I find these Southwest stuffed poblano peppers to be the perfect mix of comfort food and vibrant flavor. They’re hearty enough to serve as a main course yet versatile enough to adapt to any preference or diet. Whether I make them for a family dinner or meal prep for the week, they never fail to bring a taste of the Southwest right to my table.