Stuffed Poblano | Poblano Peppers Stuffed With Beans And Rice
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
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
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.
I adore stuffed peppers and after I saw the pictures of this delicious meal I must try this stuffed poblanos peppers recipe, asap. Love all the healthy, plant-based ingredients you used. It'd be perfect for lunch this week! Thanks!
Thanks a lot! This is one of our favorite.
Winner! This was easy and delicious. I could eat the black bean filling on its own. 🙂
Thank you! I am the same. Always make extra to eat it next day.
Love stuffed peppers, though I've never tried stuffed poblano peppers before. Your Mexican take sounds very tasty. Rice and beans are just brilliant.
Yum! This is such a delicious recipe! I made it the other day and everyone loved it! Thank you!
Thanks a lot for trying. Glad you liked it.
Love these stuffed poblanos! So easy to make and delicious!
Thank you!
Lovely dinner idea. My family will enjoy this, I'm sure. I just saved the recipe. Can't wait to make this.
This looks so delicious. Definitely going to try it
Thanks!
Hi, I tried this dish and it came out really well. Adding a dash of taco seasoning to the stuffing enhances the flavor. Definitely a keeper!
Thanks a lot Divya! Glad you liked the recipe.
-
Hubby and I love poblano peppers! This sounds like a delicious meal! I can't wait to make it!
Your stuffed poblanos pepper looks delicious, that too really easy to put together. I usually roast them in the gas stove remove their skin.
I'm alright with anything that calls for stuffing peppers with cheese! They look delicious! I know what you mean about updating photos. I had to do some photo updating too and still have a bunch to do.
Your stuffed peppers look fantastic!! This would be a hit with my family...Yum!
I love how you cut them in half first and then stuff them. We've been keeping them whole but they look more attractive open. And I've been doing the same -- going back to old posts and updating them a bit. I'll have to try your method of stuffing peppers.
Oh this looks incredibly delicious. Love the tomatoes and love that you used black beans in this. I Love black beans! This looks like some work but definitely worth it in the end..Sounds so delish.
Stuffed peppers are fun any night of the week. Unfortunately we don't have the luxury of getting a nice variety of peppers. I have seen poblanos a few times, and will look for them next time I am at the grocery store. These look delicious.
I'm a total wimp and can't handle any spice whatsoever, but I think I could handle these right?? These look too good to miss -- I'm gonna try and convince my bf to make 'em for me 🙂
Stuffed poblanos are so versatile one of my favorite meals indeed. Me being Mexican this casserole is bringing me so many good memories as my mom was used to make something similar but cream, cheese and rice based.
I love ordering Chile relleno too and like you said it’s way too greasy and cheesy. I’m loving your Mexican rice filling and that cheesy topping. Will have to try this for my family.
Stuffed peppers are a weekly meal in our house, and these look amazing.
wow, sandhya that looks amazing!!! that cheese and the stuffing, oh yummm!
yes please can easily dig into these for my dinner
mouth watering after looking at these clicks. sounds great...
Wow, stuffed poblano peppers are mouthwatering
Wow, my mouth is just watering here, those stuffed poblanos peppers are seriously alluring. Too tempting.