Stuffed Poblano Peppers or Poblano Peppers Stuffed with Rice and beans is a Mexican vegetarian delight that we enjoy as a family for dinner.
I am redoing old posts this week and this Stuffed Poblano Pepper recipe needed some good pictures as my old ones did not justify how delicious the recipe is.
My husband loves Chile Rellenos in restaurants that are usually breaded and deep fried. There are few restaurants where we get lucky and get the vegetarian Chile Rellenos that are stuffed just with cheese.
The restaurants’ ones are so greasy and many times he passes it off. This recipe for the vegetarian stuffed poblano was made just for him and now it is our family’s favorite casserole dish.
I was a little worried about how my little one would take the idea of stuffed peppers, but surprisingly he did great and in fact mentioned that he loves it.
This recipe is very filling as a dinner and pairs beautifully with sweet corn and pineapple salsa on the side. Since the recipe already has rice and beans stuffed in it, there is no need to serve them on the side. Also instead of rice, you could stuff them with cooked quinoa or any other whole grain of your choice.
Initially, I used to make the rice and beans as a dish together, but lately have been layering them individually. The poblano peppers are quite mild, but I would still deseed them. I use Mexican rice to stuff inside as it makes it much more flavorful.
If you are looking for more vegetarian Mexican dishes, make sure to check the Chimichanga recipe. Also, check out the Spinach enchilada casserole which is yet another favorite of ours.
Preparation time - 15 mins Cooking time - 1 hr 30 mins Difficulty level - easy
Ingredients to make the Stuffed poblano
- Poblano pepper - 4
- Mexican Rice - ½ cup (cooked)
- Prepared Black beans - Check the recipe below
- Sauce - Check the recipe below
- Shredded Mexican blend cheese - 1 cup
To Make the Black Beans
- Organic Black Beans - 1 can (15 oz) drained and rinsed
- Onion - 1 (chopped)
- Garlic - 1 (minced fine)
- Cumin powder - 1 tsp
- Chili powder - ½ tsp
- Cilantro - chopped (few)
- Oil - 2 tsp
- Salt - to taste
To Make the sauce
- Whole tomatoes in puree - 1 can (28 oz)
- Garlic - 2 cloves
- Jalapeno - 1
- Onion - 1 small
- Salt - to taste
Procedure to make the Stuffed Poblano
To Make the Black Beans
In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
Now add the drained and rinsed black beans to the pan and mix well. Also, add ground cumin and the chili powder and give it a stir.
Finally, add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
To Make the Sauce
- In a blender, add all the ingredients listed under the sauce and puree them. If you prefer a spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce into a 9 x 13 baking dish.
To Make the Mexican Rice
Prepare the Mexican rice recipe or make any of your favorite packaged Mexican flavored rice and keep it ready.
To Assemble the Stuffed Poblano
Preheat the oven to 425 F.
Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
Get the rice, beans, and cheese all ready to be stuffed.
Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
Place the stuffed peppers onto the baking dish that is layered with the sauce.
Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
Wrap the baking pan with aluminum foil wrap and place it in the oven.
Bake at 425 F for about 45 minutes or until the peppers are soft and tender.
Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
Let the vegetarian stuffed poblano sit for a few minutes before serving.
More Mexican Recipes
- Esquites | Creamy Mexican Street Corn Salad
- Mexican Pizza | Taco Bell Style Vegetarian Mexican Pizza
- Vegetarian Tortilla Casserole | Mexican Tortilla Pie
- Mexican Rice | Spanish Rice Recipe
Recipe
Equipment
- ▢ Oven
- ▢ Blender
Ingredients
- ▢ 4 Poblano pepper
- ▢ ½ cup Mexican Rice cooked
- ▢ Prepared Black beans - Check the recipe below
- ▢ Sauce - Check the recipe below
- ▢ 1 cup Shredded Mexican blend cheese
To Make the Black Beans
- ▢ 1 can Organic Black Beans 15 oz drained and rinsed
- ▢ 1 Onion chopped
- ▢ 1 clove Garlic minced fine
- ▢ 1 teaspoon Cumin powder
- ▢ ½ teaspoon Chili powder
- ▢ few Cilantro
- ▢ 2 teaspoon Oil
- ▢ to taste Salt
To Make the sauce
- ▢ 1 can Whole tomatoes in puree 28 oz
- ▢ 2 cloves Garlic
- ▢ 1 Jalapeno
- ▢ 1 small Onion
- ▢ to taste Salt
Instructions
To Make the Black Beans
- In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
- Now add the drained and rinsed black beans to the pan and mix well. Also add ground cumin and the chili powder and give it a stir.
- Finally add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
To Make the Sauce
- In a blender, add all the ingredients listed under the sauce and puree them. If you prefer spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce in to a 9 x 13 baking dish.
To Make the Mexican Rice
- Prepare the Mexican rice recipe or make any of your favorite packaged Mexican flavored rice and keep it ready.
To Assemble the Stuffed Poblano
- Preheat the oven to 425 F.
- Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
- Get the rice, beans and cheese all ready to be stuffed.
- Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
- Place the stuffed peppers onto the baking dish that is layered with the sauce.
- Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
- Wrap the baking pan with aluminum foil wrap and place it in the oven.
- Bake at 425 F for about 45 mins or until the peppers are soft and tender.
- Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
- Let it sit for few minutes before serving.
Nutrition
More Mexican Recipes
- Homemade Salsa - Quick and Easy
- Mexican Wedding Cookies | Hazelnut Butter Balls
- Fiery Habanero Sauce
- Navajo Taco With Indian Fry Bread
Stuffed poblano
Equipment
- Oven
- Blender
Ingredients
- 4 Poblano pepper
- ½ cup Mexican Rice cooked
- Prepared Black beans - Check the recipe below
- Sauce - Check the recipe below
- 1 cup Shredded Mexican blend cheese
To Make the Black Beans
- 1 can Organic Black Beans 15 oz drained and rinsed
- 1 Onion chopped
- 1 clove Garlic minced fine
- 1 teaspoon Cumin powder
- ½ teaspoon Chili powder
- few Cilantro
- 2 teaspoon Oil
- to taste Salt
To Make the sauce
- 1 can Whole tomatoes in puree 28 oz
- 2 cloves Garlic
- 1 Jalapeno
- 1 small Onion
- to taste Salt
Instructions
To Make the Black Beans
- In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
- Now add the drained and rinsed black beans to the pan and mix well. Also add ground cumin and the chili powder and give it a stir.
- Finally add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
To Make the Sauce
- In a blender, add all the ingredients listed under the sauce and puree them. If you prefer spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce in to a 9 x 13 baking dish.
To Make the Mexican Rice
- Prepare the Mexican rice recipe or make any of your favorite packaged Mexican flavored rice and keep it ready.
To Assemble the Stuffed Poblano
- Preheat the oven to 425 F.
- Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
- Get the rice, beans and cheese all ready to be stuffed.
- Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
- Place the stuffed peppers onto the baking dish that is layered with the sauce.
- Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
- Wrap the baking pan with aluminum foil wrap and place it in the oven.
- Bake at 425 F for about 45 mins or until the peppers are soft and tender.
- Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
- Let it sit for few minutes before serving.
