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Home » Americas » Mexican Recipes

Published: Dec 27, 2017 · Modified: Feb 16, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Stuffed Poblano | Poblano Peppers Stuffed With Beans And Rice

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stuffed poblano in a plate and in casserole

Stuffed Poblano Peppers or Poblano Peppers Stuffed with Rice and beans is a Mexican vegetarian delight that we enjoy as a family for dinner.

two stuffed peppers on a plate with more in a casserole

I am redoing old posts this week and this Stuffed Poblano Pepper recipe needed some good pictures as my old ones were not justifying 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 is 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.

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I was a little worried about how my little one will 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 side. Also instead of rice, you could stuff them with cooked quinoa or any other whole grain of your choice.

Stuffed Poblanos | Poblano peppers stuffed with beans and rice

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.

Stuffed Poblanos | Poblano peppers stuffed with beans and rice

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
stuffed poblano from top view with a fork

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.
Black beans, onion and cilantro in a pan

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.
tomato sauce in a blue casserole 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.
Poblano pepper cut in half and seeds removed

Get the rice, beans and cheese all ready to be stuffed.

ingredients needed to make mexican stuffed poblano casserole
  • 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.
process shots showing how to stuff a poblano pepper
  • 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.
stuffed poblano pepper with cheese on a plate

More Mexican Recipes

  • Esquites | Creamy Mexican Street Corn Salad
  • Mexican Pizza | Taco Bell Style Vegetarian Mexican Pizza
  • Vegetarian Tortilla Casserole | Mexican Tortilla Pie
  • Mexican Rice | Spanish Rice Recipe

 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

pepper stuffed with rice beans and cheese

Stuffed poblano

Stuffed Poblano Peppers or Poblano Peppers Stuffed with Rice and beans is a Mexican vegetarian delight that we enjoy as a family for dinner.
5 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 173kcal
Author: Sandhya Ramakrishnan

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.

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 393mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 58mg | Calcium: 213mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Marinela says

    October 26, 2021 at 3:50 pm

    5 stars
    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!

    Reply
    • Sandhya Ramakrishnan says

      October 27, 2021 at 11:29 am

      Thanks a lot! This is one of our favorite.

      Reply
  2. Holly says

    October 25, 2021 at 6:19 pm

    5 stars
    Winner! This was easy and delicious. I could eat the black bean filling on its own. 🙂

    Reply
    • Sandhya Ramakrishnan says

      October 27, 2021 at 11:30 am

      Thank you! I am the same. Always make extra to eat it next day.

      Reply
  3. Choclette says

    October 25, 2021 at 1:27 pm

    5 stars
    Love stuffed peppers, though I've never tried stuffed poblano peppers before. Your Mexican take sounds very tasty. Rice and beans are just brilliant.

    Reply
  4. Chris says

    October 25, 2021 at 12:20 pm

    5 stars
    Yum! This is such a delicious recipe! I made it the other day and everyone loved it! Thank you!

    Reply
    • Sandhya Ramakrishnan says

      October 27, 2021 at 11:30 am

      Thanks a lot for trying. Glad you liked it.

      Reply
  5. Kayla DiMaggio says

    October 25, 2021 at 11:55 am

    5 stars
    Love these stuffed poblanos! So easy to make and delicious!

    Reply
    • Sandhya Ramakrishnan says

      October 27, 2021 at 11:31 am

      Thank you!

      Reply
  6. Natalie says

    October 25, 2021 at 8:51 am

    5 stars
    Lovely dinner idea. My family will enjoy this, I'm sure. I just saved the recipe. Can't wait to make this.

    Reply
  7. Shilpa says

    October 25, 2021 at 6:59 am

    5 stars
    This looks so delicious. Definitely going to try it

    Reply
    • Sandhya Ramakrishnan says

      October 27, 2021 at 11:31 am

      Thanks!

      Reply
  8. Divya Deepak says

    November 13, 2020 at 8:12 pm

    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!

    Reply
    • Sandhya Ramakrishnan says

      November 17, 2020 at 10:19 am

      Thanks a lot Divya! Glad you liked the recipe.

      Reply
  9. Lakshmi says

    October 14, 2020 at 12:03 pm

    5 stars
    -

    Reply
  10. Sarah says

    February 05, 2018 at 2:38 pm

    Hubby and I love poblano peppers! This sounds like a delicious meal! I can't wait to make it!

    Reply
  11. swathi says

    February 04, 2018 at 9:59 pm

    Your stuffed poblanos pepper looks delicious, that too really easy to put together. I usually roast them in the gas stove remove their skin.

    Reply
  12. April says

    February 04, 2018 at 7:28 pm

    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.

    Reply
  13. Catherine says

    February 04, 2018 at 3:33 pm

    Your stuffed peppers look fantastic!! This would be a hit with my family...Yum!

    Reply
  14. Marisa Franca @ All Our Way says

    February 04, 2018 at 11:24 am

    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.

    Reply
  15. Veena Azmanov says

    February 04, 2018 at 7:15 am

    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.

    Reply
  16. Gloria @ Homemade & Yummy says

    February 03, 2018 at 8:49 pm

    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.

    Reply
  17. Jessica @ Desserts With Benefits says

    February 03, 2018 at 8:29 pm

    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 🙂

    Reply
  18. Adriana Lopez Martin says

    February 02, 2018 at 11:11 pm

    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.

    Reply
  19. Pavani says

    February 02, 2018 at 6:02 pm

    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.

    Reply
  20. Lauren says

    February 02, 2018 at 11:21 am

    Stuffed peppers are a weekly meal in our house, and these look amazing.

    Reply
  21. Priya Srinivasan says

    January 12, 2018 at 11:33 am

    wow, sandhya that looks amazing!!! that cheese and the stuffing, oh yummm!

    Reply
  22. Chef Mireille says

    January 10, 2018 at 10:12 pm

    yes please can easily dig into these for my dinner

    Reply
  23. Priya says

    January 01, 2018 at 8:36 am

    mouth watering after looking at these clicks. sounds great...

    Reply
  24. Usha says

    December 31, 2017 at 3:33 pm

    Wow, stuffed poblano peppers are mouthwatering

    Reply
  25. Priya Suresh says

    December 31, 2017 at 3:33 am

    Wow, my mouth is just watering here, those stuffed poblanos peppers are seriously alluring. Too tempting.

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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