Vegetarian Stuffed Poblano Peppers

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These Vegetarian Stuffed Poblano Peppers are one of the meatless meals that everybody will love. A hearty and cheesy dish with bold flavors.

Three Vegetarian Stuffed Poblano Peppers on a wooden cutting board next to lime wedges, more peppers, half an avocado and slices of tomato

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 this Vegetarian Stuffed Poblano Peppers recipe come in! 

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 because it uses mostly pantry staples.

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. 

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. 

Recipe Notes:

  • You may want to wear a pair of disposable gloves while peeling the poblanos. 
  • While this is a vegetarian stuffed poblanos recipe, you can easily add ground chicken, ground beef, or lean ground turkey to the cooked rice for additional protein. 
  • These pair well with a small bowl of salsa and tortilla chips, some avocado slices, and some squeezed lime juice from fresh limes. 

Three Vegetarian Stuffed Poblano Peppers on a wooden cutting board next to more peppers, tomato slices and lime wedges

How To Make Vegetarian Stuffed Poblano Peppers

Ingredients:
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 tablespoon olive oil
1 teaspoon chili powder (or more to taste)

1 1/2 cup shredded cheddar cheese
Kosher salt and black pepper (to taste)

Fresh cilantro to taste

Two roasted poblano peppers on a white table for Vegetarian Stuffed Poblano Peppers

Directions:

Set your oven to broil and line a large baking sheet with aluminum foil.

Place the peppers on top of the baking sheet in a single layer and roast them under the broiler until the poblano 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.

Two poblano peppers with the skins being scraped off on a white cutting board for Vegetarian Stuffed Poblano PeppersTransfer the peppers to a large bowl and cover the bowl with plastic wrap. This will make it easier to peel the peppers.

Allow them 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. 

Broiled poblano peppers that are sliced open on a white cutting board for Vegetarian Stuffed Poblano PeppersWhile 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.

Corn, black eyed peas, tomatoes and cilantro mixed together in a blue bowlIn 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 cooked rice mixture to check the level of heat from the chili powder. This will be a personal preference, so add more if you’d like. 

Three Vegetarian Stuffed Poblano Peppers on a wooden cutting board on a wooden table with a raw poblano, half a tomato, and slices of limeStir 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.

Three Stuffed Poblano Peppers on a cutting board with lime wedges and topped with cilantroPlace 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!

What Kind Of Peppers Should I Use?

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. 

Three Vegetarian Stuffed Peppers on a wooden cutting board with slices of lime, tomato, and a whole poblano pepper

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 at your grocery store, 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 jalapeƱo peppers or add red pepper flakes. 

Three Vegetarian Stuffed Poblano Peppers on a wooden cutting board with sliced limes next to sliced tomato and another pepper

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Yield: 3 Large Peppers or 4 Small

Vegetarian Stuffed Poblano Peppers

Three Vegetarian Stuffed Poblano Peppers on a wooden cutting board next to lime wedges

These Vegetarian Stuffed Poblano Peppers are one of the meatless meals that everybody will love. A hearty and cheesy dish with bold flavors.

Prep Time 35 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 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

Instructions

  1. Set the broiler and line a baking sheet with foil.
  2. 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).
  3. Once cooked, place peppers in a large bowl and cover the bowl with plastic wrap. Allow them to cool for 30 minutes.
  4. Cook your rice.
  5. Once the peppers have cooled, carefully peel the skins off the peppers.
  6. Cut a slit lengthwise on one of the sides of the pepper and remove the seeds with a spoon.
  7. 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. 
  8. Stir in the tomatoes and incorporate fully.
  9. Add 1/2 cup of cheddar cheese and mix.
  10. Spoon the rice mixture into each pepper.
  11. Spread the other cup of cheese on top and place the peppers back on the baking sheet.
  12. Put peppers under the broiler for 2 to 4 minutes until the cheese has melted.
  13. Top with cilantro and serve hot.

Nutrition Information:

Yield:

2

Serving Size:

2

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.

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