These Vegetarian Stuffed Poblano Peppers are one of the meatless meals that everybody will love. A hearty and cheesy dish with bold flavors.
Stuffed Poblano Peppers
Sometimes you want to make a recipe that is easy, veggie-filled, and flavorful – particularly in the warm weather. That is where my Vegetarian Stuffed Poblano Peppers come in! This can be made as a vegetarian dish (as below) or you can add something like chicken, ground beef, or turkey for additional protein.
This easy recipe is a great meal prep option if you are spending time on the weekends getting ready for the next day or other weeknight dinners. Make the filling over the weekend (using leftover rice from meal prep if you have any!) and stash it in the refrigerator until you’re ready to put the poblano pepper recipe together. When you’re ready, take out the mixture, allow it to warm to room temperature (or heat it yourself), and then continue on with the full recipe.
I used green poblano peppers for this, but you can use red poblanos. The green is a more mild pepper, so if you prefer spicy poblanos, opt for the red. Additionally, make sure you choose large poblano peppers. You plan to stuff them, so the larger the better.
As vegetarian recipes go, these vegetarian stuffed peppers are super flavorful and filling. The black-eyed peas give them lots of protein and you can choose a mild pepper if anyone at your dinner table doesn’t care for spice.
Vegetarian Stuffed Poblano Peppers Recipe
3 poblano peppers
1 cup cooked white or brown rice
1/2 cup canned sweet corn
1/2 cup canned black-eyed peas
1/2 cup canned seedless diced tomatoes
1 Tbsp olive oil
1 tsp chili powder (or more to taste)
1 1/2 cup shredded cheddar cheese
Kosher salt and black pepper (to taste)
Cilantro to taste
Set your oven to broil and line a large baking sheet with aluminum foil. Place the peppers on top of the baking sheet and roast them under the broiler until the skin becomes black.
Turn the peppers every couple of minutes to char evenly. This process takes only about 6 or 7 minutes, so be sure to keep an eye on them.
Transfer the peppers to a large bowl and cover the bowl with plastic wrap. This will make it easier to peel the peppers. Allow to cool for 30 minutes. Be careful at this stage – the peppers are very delicate and break easily. While waiting for your peppers to cool, cook your rice on the stove or in a rice cooker.
While the rice cooks and once your peppers are cooled, very carefully peel the pepper flesh from the peppers. Cut a lengthwise slit on one of the sides of the pepper and remove the seeds with a spoon.
In a medium bowl, mix the cooked brown or white rice with your chili powder, olive oil, corn, black-eyed peas, salt, and pepper.
Taste the mixture to check the level of heat from the chili powder. This will be a personal preference, so add more if you’d like.
Stir in the tomatoes and then stir in 1/2 cup of shredded cheese. Use a small spoon to transfer the rice mixture into each of the pepper halves and top with the last cup of shredded cheese.
Place the stuffed poblanos back on your sheet pan and put them back under the broiler for a couple of minutes until you’ve got nice melty cheese. Top with chopped cilantro. Serve hot and enjoy!
These pair great with a small bowl of salsa and chips and some squeezed lime juice from fresh limes.
Can I Add Different Ingredients To This Poblano Pepper Recipe?
Yes! Starting with your fresh poblano peppers, you can add items or swap them. There are lots of different ways to put together pepper recipes, and that’s one of the best parts about them. Some other ingredients that could easily work with this recipe are black beans or pinto beans, green onions or red onion, cooked sweet potatoes, a little taco seasoning, or some enchilada sauce and a dollop of sour cream on top. Choose or add your favorite things.
I Can’t Find Poblano Peppers! What Can I Use?
Many grocery stores will carry poblano peppers, but if you are in a bind and can’t find them, use green bell peppers instead. It will be different from the original recipe, but still delicious. Regular bell peppers won’t be spicy peppers, so if you’re looking for some additional kick that you’d expect from Mexican cuisine like this, finely chop some pieces of jalapeño peppers or add red pepper flakes.
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- Easy 7-Layer Taco Dip
- Copycat Taco Bell Crunchwrap Supreme
- Layered Taco Salad With Fritos
- Black Eyed Pea Taco Dip
- Grilled Mexican Pizza with Chorizo
- Spicy Mac And Cheese
- Homemade Guacamole
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- 3 poblano peppers
- 1 cup cooked white or brown rice
- 1/2 cup canned corn
- 1/2 cup canned black eyed peas
- 1/2 cup canned seedless diced tomatoes
- 1 tsp chili powder (or more to taste)
- 1 Tbsp olive oil
- 1 1/2 cup shredded cheddar cheese
- Kosher salt and black pepper (to taste)
- Cilantro to taste
- Set the broiler and line a baking sheet with foil.
- Place all of the peppers on the baking sheet and roast them under the broiler until the skin becomes black. Turn the peppers every couple of minutes to char evenly (6 to 7 minutes total).
- Once cooked, place peppers in a large bowl and cover the bowl with plastic wrap. Allow them to cool for 30 minutes.
- Cook your rice.
- Once the peppers have cooled, carefully peel the skins off the peppers.
- Cut a slit lengthwise on one of the sides of the pepper and remove the seeds with a spoon.
- In a medium-sized bowl, mix the cooked rice with your chili powder, olive oil, corn, black eyed peas, salt, and pepper. Taste the mixture to see if there is enough kick from the chili powder. This will be a personal preference, so add more if you'd like.
- Stir in the tomatoes and incorporate fully.
- Add 1/2 cup of cheddar cheese and mix.
- Spoon the rice mixture into each pepper.
- Spread the other cup of cheese on top and place the peppers back on the baking sheet.
- Put peppers under the broiler for 2 to 4 minutes until the cheese has melted.
- Top with cilantro and serve hot.
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Amount Per Serving: Calories: 621Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 84mgSodium: 1083mgCarbohydrates: 48gFiber: 8gSugar: 6gProtein: 27g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.