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a vegetarian stuffed poblano pepper on a plate topped with salsa

Vegetarian Stuffed Poblano Peppers

Roasted poblano peppers stuffed with a mixture of beans, vegetables, cheese, and spices
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 299kcal
Author Amee


  • Skillet
  • Oven


  • 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.


Calories: 299kcal | Carbohydrates: 35g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 826mg | Potassium: 721mg | Fiber: 10g | Sugar: 4g | Vitamin A: 883IU | Vitamin C: 103mg | Calcium: 284mg | Iron: 3mg