Stuffed Poblano Peppers Recipe
Poblanos have thick walls and a mild, earthy heat that holds up well to stuffing and baking without turning mushy. Charring the skins first under the broiler softens them just enough to peel and loosens the flesh, so the filling gets tucked into a tender pepper instead of a raw, crunchy one.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cooked rice
- 1 1/2 cups black beans, drained and rinsed
- 1 cup corn kernels
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Nutrition per serving
- Calories
- 274
- Protein
- 11g
- Carbs
- 42g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Set an oven rack about 6 inches from the broiler and turn the broiler to high. Place the whole poblanos on a foil-lined baking sheet and broil, turning every 2-3 minutes, until the skins are blistered and blackened on all sides, 8-10 minutes total.
- 2Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a plate for 10 minutes to steam. Once cool enough to handle, rub off the blackened skin with your fingers or a paper towel (don't rinse under water, it washes away flavor), then slice each pepper lengthwise down one side and scrape out the seeds and ribs, keeping the pepper otherwise intact.
- 3Reduce the oven temperature to 375°F (190°C).
- 4Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds.
- 5Stir in the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, and salt. Cook, stirring, until heated through, 3-4 minutes. Remove from heat and stir in half of the cheese.
- 6Arrange the peeled poblanos in a baking dish, cut side up. Spoon the rice mixture into each pepper, mounding it slightly, then scatter the remaining cheese over the top.
- 7Bake for 20-25 minutes, until the cheese is melted and lightly browned and the peppers are tender.
- 8Sprinkle with chopped cilantro and serve warm, with lime wedges and sour cream on the side if desired.
Tips & variations
- Poblanos vary in heat from mild to noticeably spicy even within the same batch; if you want to gauge one before committing to four, taste a tiny sliver of the raw pepper near the stem end.
- Stir in a cup of cooked, seasoned ground beef, shredded chicken, or chorizo along with the rice mixture for a heartier filling.
- Swap the rice for cooked quinoa or cauliflower rice to lighten the dish without changing the method.
- A mix of Monterey Jack and sharp cheddar, or crumbled queso fresco on top after baking, adds more flavor contrast than one cheese alone.
Storage & reheating
Refrigerate leftover stuffed peppers in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes, covered with foil, or microwave individual portions for 1-2 minutes. To freeze, cool completely, then freeze the stuffed, unbaked peppers on a tray until firm before transferring to a freezer bag for up to 2 months; bake from frozen at 375°F for about 45 minutes.
Tips from the Tulo kitchen
- Wear disposable gloves when handling roasted poblanos, especially when scraping out the ribs, since capsaicin can linger on skin and transfer to eyes hours later.
- If a pepper splits or tears while peeling, don't worry, just patch it together in the baking dish; the cheese on top holds everything in place as it bakes.
FAQ
How spicy are poblano peppers?
Poblanos rank 1,000-2,000 on the Scoville scale, milder than a jalapeño, though heat can vary noticeably from pepper to pepper. Removing all the seeds and white ribs keeps this recipe mild.
Do I have to peel the poblanos before stuffing them?
Peeling isn't strictly required, but the charred skin turns papery and can slip off in strings while eating, which most people find unpleasant. Broiling and steaming makes the skin easy to remove in a couple of minutes.
Can I make stuffed poblanos ahead of time?
Yes. Roast, peel, and stuff the peppers up to a day ahead, cover and refrigerate, then bake just before serving, adding 5-10 extra minutes since they'll go into the oven cold.
What can I use instead of poblano peppers?
Bell peppers or Anaheim peppers work as a substitute; bell peppers are sweeter with no heat, while Anaheims are similar in heat level to poblanos but have thinner walls, so shorten the bake time by about 5 minutes.
