Stuffed Poblano Peppers
Who says you can’t have restaurant-quality Mexican food at home? These easy stuffed Poblano peppers come together in about 40-minutes with Mexican rice, seasoned black beans and Monterey Jack cheese. No roasting peppers or fussy-prep required.
Poblano peppers are mild chile peppers that have a somewhat smoky flavor; in fact, they almost taste like a green bell pepper, but have a deeper flavor. They’re often used in Mexican dishes, particularly chile rellenos, where they’re stuffed, battered and deep-fried.
This vegetarian stuffed pepper recipe is relatively quick and easy, and doesn’t require a batter or a frying pan.
Ingredients
This recipe makes 8 stuffed poblano halves. You’ll need:
- 4 large poblano peppers
- Mexican rice: homemade; long grain white rice, chicken broth, tomato paste, garlic powder, chili powder and salt
- Black beans- canned
- Cheese-I used a mixture of Pepper Jack and Monterey Jack; you can use any melting cheese
- Taco seasoning
These are great as a main course or as an appetizer. They pair beautifully with a bowl of Texas chili, carnitas, refried beans or sour cream enchilada casserole.
Serve them as is, or drizzle them with a little sour cream sauce, red enchilada sauce or Tex-Mex queso cheese sauce!
How to make it
Make the Mexican rice first, since it takes the longest. The rest of the recipe goes lickety-split fast.
- Make the rice, drain the beans, shred the cheese
- Slice the peppers in half lengthwise then gently remove the core and seeds.
- In a mixing bowl, combine rice, beans, cheese and taco seasoning
- Scoop the mixture into the poblano pepper halves, cover with foil and bake
Place the stuffed pepper halves in a 9 x 13 baking dish with a little water and covered with foil. This allows the chile peppers to soften through steam and it’s much easier and quicker than pre-baking or roasting the peppers.
These are ideal if you’re cooking for vegetarians. If not, use your imagination for the stuffing – add seasoned ground beef or seasoned shredded chicken, corn, chopped onions, diced green chiles or even garbanzo beans!
Storage and make ahead
Make the rice and bean stuffing up to three days in advance. Store in an airtight container until ready to serve. For best results, reheat the stuffed poblanos in the oven, covered with foil at 300°F until warmed throughout. Freezing is not recommended.
Stuffed Poblano Peppers
Ingredients
- 4 large Poblano peppers , halved and seeded
- 2½ cups Mexican rice (see recipe notes)
- 1- 15 oz. can black beans , drained
- ½ tablespoon dry taco seasoning mix (see recipe notes)
- 1 cup shredded Monterey Jack cheese, plus some for topping (or a cheese blend)
Mexican Rice Ingredients
- 1 cup long grain white rice
- 1 tablespoon oil
- ¾ cup tomato sauce
- 1¼ cups chicken broth
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- salt to taste
Instructions
- Make the rice: in a large saucepan heat oil on medium heat; add rice, stir and cook for 2 minutes; gradually add broth and tomato sauce, stirring constantly; Add dry seasonings; bring to boil for 2 minutes; reduce heat to simmer, cover and allow to cook for 18-20 minutes1 cup long grain white rice, 1 tablespoon oil, ¾ cup tomato sauce, 1¼ cups chicken broth, 1 teaspoon chili powder, ½ teaspoon garlic powder, salt to taste
- Cut peppers in half lengthwise; remove core, stem and seeds; pour ⅓ cup water in a 9 x 13 baking dish and place pepper halves in it, cut side up4 large Poblano peppers
- Drain black beans; place black beans, rice and shredded cheese in mixing bowl. Season with taco seasoning and combine well.1- 15 oz. can black beans, ½ tablespoon dry taco seasoning mix, 1 cup shredded Monterey Jack cheese, plus some for topping, 2½ cups Mexican rice
- Scoop the rice and bean mixture into each of the pepper halves; top with shredded cheese; cover with foil and bake 10-15 minutes at 375℉
