This easy recipe for Vegetarian Stuffed Poblano Peppers is filled with beans, corn, cheddar and packs lots of Mexican flavors. This delicious gluten-free high-fiber meal is perfect to make for a weeknight or for a vegetarian Cinco De Mayo celebration!
If you’re looking for a hearty and satisfying vegetarian meal, these stuffed poblano peppers will do the trick! You’ll take fresh poblano peppers and add a flavorful stuffing full of beans, corn, creamy white cheddar, and Mexican spices and bake it up in the oven until golden brown on top. Make these delicious stuffed peppers for dinner or to serve on Cinco De Mayo. They are also great for meal prep and make excellent lunches the next day!
What is a poblano pepper?
This deep green chili pepper originates in Puebla, Mexico, and when dried is called Anco chile. These peppers are only mildly spicy which makes them great for stuffing and roasting. You can find poblano peppers in most grocery stores in the produce section or in an international grocery store.
Why You’ll Love This Recipe
- It will fill you up! There’s a good amount of fiber and protein coming from the beans which means that this meal is sure to be satisfying.
- The entire meal can be prepped ahead of time and can be ready for baking when you need it.
- Poblano peppers are not particularly spicy which makes them a great option for adults and kids.
- You can customize the filling by adding your favorite types of beans or by changing up the spices.
- Serve it along with your favorite side dishes such as cooked rice, green vegetables, or crispy tostones, or add an additional protein source for a protein boost.
Ingredients You’ll Need
- Poblano Peppers - You’ll need poblano peppers to cut open, deseed and stuff with a tasty filling.
- Pinto & Black Beans - This mix of beans helps add vegetarian protein and fiber.
- Garlic & Onion - Adds a fragrant garlic and onion flavor taste to the dish when sauteed in oil.
- Spices - You’ll need cumin, fresh oregano, chili powder, paprika, to perfectly season the filling inside.
- Lime Juice & Zest - Brightens up the filling with a fresh acidity
- Frozen Corn - Gives the filling texture and a naturally sweet crunch.
- Shredded White Cheddar - Adds a creamy sharp flavor and texture.
- Salt & Pepper - Balances and enhances all the flavors in the stuffed peppers.
How To Make Stuffed Poblano Peppers
Prepare for cooking. Preheat the oven to 425 degrees F and line one large baking sheet, or two small baking sheets with aluminum foil and place a wired rack on top.
Blend the beans. Add pinto beans and water to a blender and blend until creamy and smooth, set aside.
Prepare the filling. Heat olive oil in a large nonstick pan and cook chopped onion until soft and fragrant. Add in garlic, garlic, cumin, chili powder, paprika, lime zest, oregano, salt, and pepper, and cook for about 5 minutes. To the skillet add pureed pinto beans and cook until most of the liquid is evaporated. Stir in corn and black beans and let cook for a few minutes before removing from the skillet and stirring in cheese and lime juice.
Prepare the poblanos for stuffing. Slice the poblanos, lengthwise on one side (leaving the stem intact), and place them in a microwave-safe dish with a lid. Cover and microwave for 4 minutes and allow them to rest in the dish for an additional 2 minutes. Cool until poblanos are easy to handle. Using a pair of kitchen scissors or a knife, clip the seeds from the inside of the stem and remove the seeds with a small spoon. Fill each pepper with the filling mixture and place them on the prepared baking rack.
Bake the poblano peppers. Bake the poblanos for 30 minutes. Serve with your favorite salsa.
How To Serve Vegetarian Stuffed Poblano Peppers
- Top them with delicious Homemade Salsa.
- Seve these peppers with a side of Black Bean & Corn Mojo Salad.
- Top them with a drizzle of Avocado Protein Dip.
- Goes great with a side of Mexican street corn.
- Serve them for Cinco de Mayo with Spicy Jalapeno Margaritas or a refreshing Kiwi Mojito
- Place them on top of a bed of rice or your favorite grain.
- You’ll want to make sure the stuffed poblano peppers are in a single layer on the baking sheet so they don’t steam. Use one big sheet pan or 2 small ones.
- When purchasing poblano peppers, try and make sure they are all the same size so they cook evenly and are finished cooking at the same time.
- When cooking down the beans with the onions, make sure you evaporate as much liquid as possible as any extra moisture could make the filling soggy while baking.
- Pump up the protein by stirring some cooked diced tofu into the filling.
- Give it a kick of heat by topping with fresh or pickled diced jalapenos.
- Stir in some cooked quinoa or brown or white rice to the filling to bulk it up and to make it extra filling.
- Change up the cheese by adding pepper jack, crumbled feta, or cojita cheese.
- Can’t find poblano peppers? Make this recipe using bell peppers.
Storing & Freezing Tips
Storing: Store cooked and cooled stuffed peppers in an airtight container for 3-4 days before reheating and serving.
Freezing: If you’d like to freeze these stuffed peppers, they need to be unbaked. Wrap them individually in plastic wrap and place them in an airtight container or freezer-safe bag laying flat and freeze for up to 3-4 months. To bake, unwrap each pepper and add to a baking sheet and bake at 375 for 45-60 minutes or until completely cooked and warmed through.
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Vegetarian Stuffed Poblano Peppers
- 15 oz canned pinto beans rinsed and drained
- 15 oz canned black beans rinsed and drained
- 1 cup water
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 teaspoon cumin
- 1 tablespoon fresh oregano
- 1 teaspoon chili powder
- 1 teaspoon grated fresh lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 2 cups frozen corn
- 8 oz sharp white cheddar cheese shredded from block
- 8 poblano peppers
- Preheat oven to 425 degrees F. Prepare a large baking sheet (or 2 small baking sheets) by lining them with foil and place a wire rack on top.
- Add the pinto beans and 1 cup of water to a blender and blend until smooth.
- Heat the olive oil in a large, non-stick, skillet over medium heat and cook the chopped onion until soft, about 5 minutes.
- Add the garlic, cumin, chili powder, paprika, lime zest, oregano, salt, and pepper. Stir for about 30 seconds until fragrant.
- Add the pureéd pinto beans to the skillet and cook for 3-4 minutes, until most of the liquid has evaporated.
- Stir in the corn and black beans and cook for 2 minutes more.
- Remove the skillet from the heat and stir in the shredded cheese and lime juice.
- Slice the poblanos, lengthwise on one side (leaving the stem intact), and place them in a microwave-safe dish with a lid. Cover and microwave for 4 minutes and allow them to rest in the dish for an additional 2 minutes. Cool until poblanos are easy to handle.
- Using a pair of kitchen scissors or a knife, clip the seeds from the inside of the stem and remove the seeds with a small spoon. Fill each pepper with the filling mixture and place them on the prepared baking rack.
- Bake the poblanos for 30 minutes. Serve with your favorite salsa.
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