These Easy Mexican Stuffed Poblano Peppers are colorful and packed with flavor. They are filled with a tasty mix of rice, beans, and spices, all wrapped in a roasted poblano pepper.
They’re perfect for a family dinner or a get-together with friends! I love how easy they are to make and how they look gorgeous on the plate. Just add a dollop of sour cream on top, and you’re set!
Key Ingredients & Substitutions
Poblano Peppers: These peppers are mild and fruity, perfect for stuffing. If you can’t find poblanos, you can use bell peppers or anaheim peppers, which work well too.
Rice: I prefer brown rice for a nuttier flavor, but white rice is also great. Quinoa or cauliflower rice can be used for a healthier twist.
Beans: Black beans are my favorite here, but kidney beans or pinto beans can be used. If you need a different protein, diced grilled chicken or tofu works too.
Corn: Fresh corn adds sweetness, but frozen corn is always handy. You can also leave it out entirely or replace it with diced zucchini.
Cilantro: This adds fresh flavor, but if it’s not your thing, parsley is a great substitute or you can leave it out.
How Do I Roast Poblano Peppers Perfectly?
Roasting poblanos is essential for flavor and texture. You want them blistered and charred for the best taste.
- Place them under the broiler or on a skillet. Keep turning until all sides are blackened.
- Once done, place them in a bowl and cover with plastic wrap or a towel. This steams them, making skin removal easy.
- After 10 minutes, peel the skin off gently. Slice, then remove seeds for a milder flavor.
With these tips, you’ll create stuffed poblano peppers that are not only delicious but also tailored to your taste and needs. Enjoy your cooking!
Easy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
- 4 large poblano peppers
- 1 cup cooked rice (white or brown)
- 1 cup cooked or canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup shredded Mexican blend cheese or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Lime wedges, for serving
- Optional: red chili flakes or chiles in oil for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 25 minutes to cook, making it a total of around 40 minutes from start to finish. A quick and easy dish that packs a lot of flavors!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your stuffed peppers.
2. Roast the Poblano Peppers:
Roast the poblano peppers by either placing them under the broiler or cooking on a dry skillet over medium-high heat. Turn them occasionally until the skin is blistered and blackened. Once done, place them in a bowl and cover with plastic wrap for about 10 minutes. This steaming process will make peeling the skin much easier.
3. Prepare the Peppers:
Once cooled enough to handle, peel the skin off gently. Carefully slice each pepper in half lengthwise and remove the seeds and membranes to get rid of any extra heat.
4. Cook the Filling:
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic, cumin, chili powder, salt, and pepper. Stir and cook for another minute until everything is fragrant.
5. Combine the Ingredients:
Add the diced tomatoes, black beans, corn, and cooked rice into the pan. Stir well to combine everything and cook for 3-5 minutes until it’s heated through. Once mixed together nicely, remove from heat and stir in the chopped cilantro.
6. Stuff the Peppers:
Spoon the filling equally into each poblano half, pressing lightly to pack the mixture in nicely without breaking the peppers.
7. Bake the Stuffed Peppers:
Arrange the stuffed peppers in a baking dish and sprinkle the shredded cheese abundantly over each one.
8. Bake Until Golden:
Place them in the oven and bake for about 15-20 minutes, or until the cheese is melted, bubbly, and slightly browned on top.
9. Cool and Garnish:
Once out of the oven, let them cool for a few minutes. You can garnish with extra fresh cilantro and, if you like a little kick, drizzle with chili oil or sprinkle some chili flakes on top.
10. Serve & Enjoy:
Serve the stuffed peppers warm, with lime wedges on the side for squeezing over the top. They make for a deliciously satisfying vegetarian main or a vibrant side dish!
Enjoy your vibrant, flavorful Easy Mexican Stuffed Poblano Peppers!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Peppers?
Absolutely! If you can’t find poblano peppers, feel free to substitute with bell peppers or anaheim peppers. Both will work well for stuffing and provide delicious flavor!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the filling and roast the peppers a day in advance. Just store them separately in the fridge. When you’re ready to eat, stuff the peppers and bake them as directed!
What Should I Do with Leftovers?
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15 minutes or until heated through.
Can I Add Meat to the Filling?
Definitely! You can add cooked ground beef, chicken, or turkey to the filling if you prefer a meaty version. Just sauté the meat with the onions and garlic before adding the other ingredients.
