These Easy Mexican Stuffed Poblano Peppers are colorful and packed with flavor! Stuffed with beans, cheese, and spices, they make a tasty meal or snack that’s sure to impress.
Making them is super fun! I love to serve them with a dollop of sour cream and some fresh tortillas. They’re like little flavor bombs that brighten up any dinner! 🌶️
Key Ingredients & Substitutions
Poblano Peppers: These peppers have a mild heat and smoky flavor. If you can’t find poblano peppers, try using bell peppers for a sweet flavor, or Anaheim peppers for a little kick.
Rice: Both white and brown rice work well in this recipe. For a boost in flavor, you could also use taco rice or even quinoa for a healthy twist.
Black Beans: Packed with protein, canned black beans are convenient. If you prefer, you could swap them for kidney beans or chickpeas for a different taste and texture.
Corn: You can use fresh corn, canned corn, or even frozen corn. For variety, consider adding diced bell peppers or zucchini to your stuffing mix.
Cheese: A Mexican blend is great, but feel free to use what you have. Cheddar, queso fresco, or pepper jack cheese each add a unique flavor to your dish.
How Do I Ensure My Stuffed Peppers Are Cooked Perfectly?
Getting the perfect tenderness in stuffed peppers is all about cooking time and temperature. Follow these tips:
- Start by preheating your oven thoroughly to 375°F (190°C) before baking the peppers.
- Slice the peppers carefully to help them cook evenly. Removing seeds ensures they cook through without bitterness.
- Keep an eye on them during baking. You’re aiming for tender peppers and bubbly cheese, typically around 20 minutes.
- Let them cool slightly before serving to help the cheese set and to avoid burning your mouth on the cheesy goodness!
With these tips in mind, your stuffed poblano peppers will be a delightful hit at the dinner table!
Easy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large poblano peppers
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes or salsa
- 1/2 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or similar)
- 1/4 cup diced onion
- 2 cloves garlic, minced
For the Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper, to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: crushed red pepper flakes or hot sauce for topping
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and around 20 minutes to bake, so you can have a hearty dinner ready in 30 minutes total! Perfect for busy weeknights!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for your stuffed peppers.
2. Prepare the Poblano Peppers:
Gently slice each poblano pepper in half lengthwise, taking care to keep the stem attached for a prettier presentation. Use a spoon to remove the seeds and membranes from inside the peppers.
3. Sauté the Vegetables:
In a skillet over medium heat, add the olive oil. Once warm, toss in the diced onion and minced garlic. Sauté for about 2-3 minutes until they become soft and fragrant, giving your kitchen a delightful aroma.
4. Mix the Filling:
Add the cooked rice, black beans, corn, diced tomatoes or salsa, cumin, chili powder, salt, and pepper into the skillet. Stir everything together and cook for another 3-5 minutes until heated through and well-combined.
5. Stuff the Peppers:
Carefully spoon the filling mixture evenly into the prepared poblano halves. Make sure to pack it in nicely—don’t be shy!
6. Add Cheese:
Place the stuffed peppers on a baking dish and sprinkle shredded cheese generously on top of each pepper.
7. Bake:
Pop the baking dish into your preheated oven and bake for about 20 minutes. You want the peppers to be tender and the cheese to be melted and bubbly. Mmm!
8. Finishing Touches:
Once done, remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro and add a sprinkle of crushed red pepper flakes or a drizzle of hot sauce for extra heat, if desired.
9. Serve:
Serve your delicious stuffed peppers warm with lime wedges on the side. Squeeze some lime juice over the top for an extra burst of fresh flavor!
Enjoy your vibrant and tasty Easy Mexican Stuffed Poblano Peppers for a delightful meal that will impress your family or guests!
Can I Use Different Types of Peppers?
Yes! If poblano peppers aren’t available, you can use bell peppers for a sweeter option or Anaheim peppers for a mild kick. Just ensure they are large enough to hold the filling.
How Can I Make this Recipe Vegetarian or Vegan?
This recipe is already vegetarian! For a vegan version, simply omit the cheese or use a dairy-free cheese alternative. Check your rice and beans to ensure they are not cooked with animal products.
Can I Freeze the Stuffed Peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. If freezing uncooked, place them in an airtight container and they can last up to 3 months. To use, thaw in the fridge overnight, then bake as directed.
What’s the Best Way to Reheat Leftovers?
The best way to reheat stuffed poblano peppers is in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use a microwave, heating in 30-second intervals until hot. Just be careful not to overheat the cheese!
