Mexican Stuffed Poblano Peppers
I’ve been meaning to create this recipe for a while. Last week, I got some lovely poblanos at the farmers’ market, but didn’t get around to using them until today. But let me tell you- it was worth the wait.
It’s sort of like a cross between stuffed peppers and a burrito. Inside the poblano, you’ll find brown rice, pinto beans, fire roasted tomatoes, peppers, onions, and cheese. It’s dishes like these that remind me that I could never be vegan- cheese is just too essential.
When I made the filling, I made extra so that I could use the rest to make frozen burritos. With the recipe below, I stuffed 2 poblanos (4 halves) and make 5 burritos. I’m thinking you could fill about 12 full poblanos with the full recipe.
Please try! It’s tasty, simple, vegetarian, customizable.. I could go on, but I’d rather you just make them and see for yourself. 🙂
Mexican Stuffed Poblano Peppers
should make 12 servings
(make the full recipe and use extras for burritos- just wrap filling in a tortilla and freeze until you’re ready to eat, then pop in the microwave for a about 4-5 minutes and you’ve got another meal!)
olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced/grated
1 cup dry brown rice, cooked to package directions
1 can pinto beans, rinsed and drained
1 can fire roasted tomatoes, drained
2 tbs chili powder
1 tbs cumin
salt and pepper to taste
12 poblano peppers, halved and seeds removed
8-12 oz mexican style cheese, shredded
1. Preheat oven to 400 degrees.
2. In a medium pan, saute onion, pepper and garlic until soft, about 10 minutes. While onion mixture is cooking, combine cooked rice, beans, and tomatoes in a large bowl. Add onion mixture and spices and stir to combine. You can add as much cheese as you’d like at this point, or save it all for the topping.
3. Place halved poblanos in a large glass baking dish. Fill each pepper with the rice mixture and cover each with the shredded cheese. Bake in the oven for 15-20 minutes, making sure the top of the cheese doesn’t burn. Remove from the oven and serve immediately.
These look absolutely delicious. They may not be vegan, but they are a wonderful vegetarian dish! I’m always looking for new meatless dishes to make.
These look so full of flavor! I may just have to try these this week:)
I’ll bet those are seriously delicious! They look soooo good with that melted cheesey goodness!
Making. This. I’m picking up my poblano peppers TODAY!
Yummy! I made these tonight and they were delishhhhhh 🙂 We lived in Monterrey, Mexico for several years (doing mission work there), and we were just craving something from “home!”
Thanks for sharing this info because is very good and i like to post like this.
Love these! I haven’t had stuffed peppers in forever, but I love them. Great to use poblanos for some extra spice rather than just bell peppers. Yum!
can’t wait to make these. thank you! It’ll help me use the peppers i grow every summer here in NorCal.
lucky you!
What is the difference between peppers and Poblano peppers? Or is this a really dumb question?
Poblanos are just a variety of pepper. You can use any type you like- sweet bell peppers will work, too. 🙂
I’m making these tonight, but I see green onions in the photo but not in the recipe? Are they just on top or in the mixture?
sorry i didn’t see this in time- i think i just put them on top, but either way would work. hope you enjoyed them!
Do you stuff the poblanos while they are still raw? Or do you you roast them first, remove the skins, then stuff them, and then bake them?
Your recipe looks like you stuff them raw. Most other things I have seen seem to indicate that poblanos need to have their skins removed by roasting. I haven’t tried it yet. Sure would be easier to stuff them raw.
Thanks
Do you prepare the pepper as if you would when making stuff peppers? The recipe didn’t call that out. Thank goodness my peppers are thin, had to cook longer.
You don’t usually have to do anything to poblano peppers ahead of time since they are thinner than bell peppers.