Description
These Southwest Stuffed Poblano Peppers are a vibrant and hearty dish filled with rice, black beans, corn, tomatoes, and smoky Southwestern spices. Baked until tender and topped with melty cheese, they’re a flavorful vegetarian meal that’s easy to customize with added proteins or vegan substitutions.
Ingredients
For the Peppers:
4 large poblano peppers, halved lengthwise and seeds removed
For the Filling:
1 tbsp 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 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper, to taste
1/2 cup shredded cheddar cheese (or Mexican blend)
1/2 cup chopped fresh cilantro (optional)
For Topping:
1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sour cream, avocado, or salsa (optional)
Instructions
- Prepare the oven and peppers: Preheat oven to 400°F (200°C) and line a baking dish with foil or lightly grease it. Cut poblano peppers in half lengthwise, remove seeds and membranes, and place cut-side up in the dish.
- Make the filling: Heat olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant. Add rice, black beans, corn, tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook 3–4 minutes, stirring occasionally.
- Add cheese and herbs: Remove from heat and stir in 1/2 cup shredded cheese and cilantro, if using.
- Assemble: Spoon the filling into each poblano half, pressing gently to pack. Sprinkle remaining cheese on top.
- Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes, until cheese is bubbly and peppers are tender.
- Serve: Garnish with sour cream, avocado, salsa, or extra cilantro if desired. Serve warm.
Notes
Roast the poblanos under a broiler or over an open flame before stuffing for a deeper, smoky flavor.
Add ground beef, shredded chicken, or chorizo for a protein-packed version.
Use plant-based cheese or omit cheese for a vegan option.
For extra heat, use Pepper Jack cheese or add diced jalapeños.
Serve with lime wedges or a side of guacamole for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 310
- Sugar: 5g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
