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pepper stuffed with rice beans and cheese
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5 from 1 vote

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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Servings: 8 servings
Calories: 173kcal


  • Oven
  • Blender


  • 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 tsp Cumin powder
  • ½ tsp Chili powder
  • few Cilantro
  • 2 tsp 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


To Make the Black Beans

  • In a pan, heat 2 tsp 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.


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