Mouth-watering recipe for vegetarian stuffed poblanos

Get ready to tantalize your taste buds with this delicious Vegetarian Stuffed Poblanos Recipe! This is the perfect recipe for people who are looking for a filling and flavorful meal that’s also healthy and vegetarian.

If you’re tired of the same old boring vegetarian meals, then you’re in for a treat. Our vegetable-stuffed Poblanos recipe will take your taste buds on an exciting adventure with its bold flavors and robust aroma.

This recipe is not just easy to make but also filled with healthy ingredients such as black beans, bell peppers, onions, and garlic giving you a nutritious source of protein, fiber, vitamins, and minerals in one dish. The aroma of roasted poblano peppers paired with the savory flavor of black beans and the perfect blend of spices will leave you wanting more.

Without further ado let’s get started on this amazing journey to a plethora of tastes and textures by diving into this vegetarian stuffed poblanos recipe that makes for an excellent appetizer or main course.

Why You’ll Love This Recipe

Vegetarian Stuffed Poblanos
Vegetarian Stuffed Poblanos

Picture this: you bite into a stuffed poblano and immediately taste the explosion of flavors in your mouth. The tender poblano chiles are roasted to perfection and stuffed with a medley of mouth-watering ingredients that make your taste buds dance with joy. This, my friends, is why you’ll love this vegetarian stuffed poblanos recipe.

Not only is this recipe delicious, but it’s also incredibly versatile. You can customize it to fit your taste preferences or dietary needs. If you’re vegan, simply swap out the cheese for a plant-based alternative or omit it altogether. Don’t have poblanos on hand? Bell peppers work just as well.

But what really sets this recipe apart is how easy it is to make. With just a few simple steps and a handful of ingredients, you can prepare a flavorful and filling meal that’s perfect for weeknight dinners or entertaining guests.

And let’s not forget about the health benefits! This dish is packed with protein and fiber from the black beans and quinoa, making it a satisfying and wholesome meal that will keep you full for hours. Plus, it’s gluten-free and can easily be made oil-free by omitting the olive oil.

Whether you’re a die-hard meat eater or a seasoned vegetarian, this recipe will undoubtedly become one of your go-to dishes. It’s hearty, flavorful, customizable, and healthy – all things that make for the best kind of meal. So what are you waiting for? Grab some poblano chiles and get cooking!

Ingredient List

“Spice up your life with these delicious stuffed poblanos!”

Here is a list of the ingredients you’ll need to make this Vegetarian Stuffed Poblanos Recipe:

For the Stuffed Poblano Peppers:

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno chile, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1/2 cup yellow cornmeal
  • 3/4 cup vegetable stock or water
  • Salt and pepper to taste

For the Black Bean and Brown Rice Filling:

  • 1 cup uncooked brown rice
  • 1 (15oz) can black beans, rinsed and drained
  • 1 cup of water
  • Salt to taste


  • Monterey jack pepper cheese (optional)
  • Crushed tortilla chips

These ingredients can be found at any grocery store or supermarket. Be sure that you choose fresh and ripe poblano chiles for the best flavor. Remember to rinse and drain your black beans before using them in this dish. Additionally, feel free to add or remove any additional spices or herbs depending on your preferences.

The Recipe How-To

“A feast for your eyes and your taste buds!”

Now, it’s time to make the magic happen! Get your apron on and roll up your sleeves – we’re about to make some delicious stuffed poblanos.


  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno chile, seeded and chopped
  • 1 teaspoon ground cumin
  • ¼ cup yellow cornmeal
  • ¾ cup vegetable stock
  • ½ cup black beans
  • ½ cup brown rice, cooked
  • ½ cup tortilla chips, crushed
  • Monterey Jack pepper cheese, shredded
  • Tomatoes in puree
  • Salt and pepper


  1. Preheat your oven to 425°F.
  2. Line a baking sheet with aluminum foil and lightly coat it with cooking spray.
  3. Prepare the poblanos by washing them under cold water and drying them thoroughly.
  4. Roast the peppers by placing them directly over an open flame, turning occasionally until they are charred on all sides.
  5. Once they’re blackened, place the roasted peppers in a plastic bag for around 10 minutes to loosen their skin.
  6. Remove the charred skin from the poblano peppers and rinse them under cold running water,

Tip: Always let your roasted peppers steam in a sealed plastic bag before trying to remove the skin – this will help ensure that the skin comes off easily.

  1. Carefully cut off the top of each pepper and use a small spoon or paring knife to remove any seeds or membranes (keep this if you want more heat).
  2. In a large skillet, sauté onions and garlic until tender.
  3. Add jalapeno chile, cumin, salt, pepper and cornmeal, then cook for another minute.
  4. Pour in vegetable stock, stirring constantly until it forms a thick paste.
  5. Add black beans into the mix along with brown rice.
  6. Fill each pepper with the black bean-rice mixture till just below the top of poblano pepper bell.
  7. Add tomato puree on each filled poblano pepper followed by crushed tortilla chips on top of each poblano.
  8. Stuff each pepper with shredded cheese so that it is generously filled.
  9. Bake for approximately 20 minutes or until cheese is bubbly.

Note: This recipe can be challenging at first since there are many steps involved but trust me when I say that it’s worth taking your time! Once you get the hang of it, these stuffed poblanos will come together perfectly every time.

Now that you have learned how to make these scrumptious vegetarian stuffed poblanos go ahead and give them at try! Don’t hesitate to adjust ingredients based on your taste preferences – experiment with different fillings until you find what works best for you!

Substitutions and Variations

“Green, gorgeous, and full of flavor!”

Looking to mix things up with your stuffed poblano peppers? This recipe is easily customizable with substitutions and variations. Here are some ideas to try out:

– Cheese: Swap Monterey Jack pepper cheese for another cheese of your choice. Cheddar, feta, or even vegan cheeses would work well in this recipe.

– Rice: Instead of brown rice, try using white rice or quinoa for a different texture and flavor profile.

– Beans: While black beans work best in this recipe, you could also use pinto beans, kidney beans or even chickpeas depending on your preference.

– Peppers: If you can’t find poblano peppers, you could substitute them for bell peppers or even green peppers.

– Heat level: Adjust the heat level to your liking by adding more or less jalapenos or other spicy ingredients.

– Italian inspired: Take inspiration from Italian stuffed capsicum and swap spices like cumin with oregano and add tomato sauce instead of tomatoes in puree.

– Mediterranean inspired: Combine flavors from the Mediterranean by adding couscous instead of brown rice, chopped olives and feta cheese instead of Monterey Jack pepper cheese.

Don’t be afraid to get creative with the ingredients listed in this recipe! The possibilities are endless when it comes to making these stuffed poblanos unique and tailored to your taste preferences.

Serving and Pairing

“Vegetarian cuisine never looked so good.”

Now that you have successfully cooked these delicious vegetarian stuffed poblanos, it’s time to serve and enjoy! These stuffed peppers are flavorful and hearty enough to be the main course of your meal, but they also work great as an appetizer.

I recommend serving them with a side of tortilla chips or a simple green salad dressed with vinaigrette. The crispiness of the tortilla chips complements the soft texture of the peppers perfectly, while the salad provides a refreshing contrast to the spiciness of the dish.

For a more filling meal, pair the stuffed poblano peppers with some brown rice or quinoa. The nuttiness of brown rice complements the earthy flavors in this dish, while quinoa adds a lightness that balances out the richness of the beans and cheese.

If you’re feeling adventurous and want to try different pairings, here are some ideas: serve them with a roasted garlic hummus for added creaminess or add a dollop of salsa verde on top for extra heat. Another option is to top with sliced avocado or fresh cilantro for a burst of freshness.

No matter how you serve these vegetarian stuffed poblanos, they are sure to impress your guests and satisfy your cravings for something spicy and satisfying.

Make-Ahead, Storing and Reheating

“One bite and you’ll be hooked for life!”

There’s no need to worry about leftovers with this vegetarian stuffed poblano recipe. It reheats beautifully, but chances are you’ll enjoy the leftovers just as much as the meal itself.

To make ahead, simply assemble the peppers as directed and cover with plastic wrap before storing in the fridge for up to 24 hours. When ready to bake, simply remove the plastic wrap and follow the baking instructions as directed.

Storing leftover stuffed poblanos is easy too, just pop them in an airtight container and store them in the fridge for up to five days.

When it comes to reheating, there are a few options available. For best results, preheat your oven to 350°F (175°C), place the stuffed poblanos on a baking sheet, and reheat for 15-20 minutes, or until warm throughout. If you’re short on time, a quick zap in the microwave will also do the trick.

However you choose to reheat your vegetable-stuffed peppers, remember to garnish with some additional tortilla chips or cilantro for an added touch of crunch and flavor.

Tips for Perfect Results

“Celebrate the flavors of Mexico with this savory dish.”

To make sure that your Vegetarian Stuffed Poblanos are perfect, here are some helpful tips you can follow.

Firstly, make sure that you choose the right type of poblano peppers. Look for poblanos that are firm, shiny and free of any bruising or blemishes. It’s also important to roast them properly before filling them up with your tasty stuffing.

Speaking of stuffing, don’t overstuff your poblanos. The filling should be enough to provide flavor, but not too much that it starts coming out of the peppers when baking causing a mess on the pan.

When making this recipe, it’s important to keep an eye on the time while roasting and baking. Overcooked poblanos will become too soft and lose their shape, while undercooked ones can be tough to cut and fill even after baking with the filling in it. Make sure to follow the instructions precisely for the cooking times given.

Also, I strongly suggest choosing fresh ingredients; they’ll give your stuffed poblanos an extra boost of flavor. Use freshly minced garlic cloves, diced onions, and newly pureed tomatoes in puree to ensure maximum flavor in your dish.

Lastly, always let your Vegetarian Stuffed Poblanos rest for a few minutes after taking them out of the oven before serving. This allows the filling to set and makes it easier to slice without spilling everything out onto plates. Enjoy!

Bottom Line

I hope this vegetarian stuffed Poblanos recipe has convinced you that delicious and nutritious meals can also be hassle-free and easy to make. Whether you’re a long-time vegan or just looking to try more plant-based options, these stuffed peppers are a great choice for your meal rotation. The combination of roasted Poblanos, black beans, brown rice, and Monterey Jack cheese makes for a truly satisfying and flavorful dish.

Don’t forget about the versatility of this recipe! You can easily swap out ingredients to suit your preferences or what’s available in your pantry. And not to mention, these stuffed Poblanos also taste great paired with tortilla chips, a cilantro-lime dressing or even with a side of green salad.

So the next time you want to try something new in the kitchen, give this vegetarian stuffed Poblanos recipe a go. I’m sure you’ll love how easy it is to make and how delicious it tastes!

Vegetarian Stuffed Poblanos

Vegetarian Stuffed Poblanos Recipe

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.
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Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Fusion
Calories 326.3 kcal


  • 1 (28 ounce) can whole tomatoes in puree
  • 1 jalapeno chile, minced (ribs and seeds removed, for less heat) (optional)
  • 2 small onions, chopped
  • 3 garlic cloves (2 whole, 1 minced)
  • salt and pepper
  • 1 (19 ounce) can black beans, rinsed and drained
  • 1/2 cup yellow cornmeal
  • 1 cup shredded monterey jack pepper cheese
  • 1 teaspoon ground cumin
  • 4 large poblano chiles, halved lengthwise, seeded
  • crushed tortilla chips (optional)


  • Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
  • Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.

Add Your Own Notes


Serving: 425gCalories: 326.3kcalCarbohydrates: 43.5gProtein: 18.3gFat: 9.9gSaturated Fat: 5.6gCholesterol: 25.1mgSodium: 163.5mgFiber: 10.9gSugar: 4g
Keyword < 4 Hours, Beans, Black Beans, Egg-free, Free Of..., Healthy, Low Cholesterol, Mexican, Oven
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