Fiery Stuffed Poblanos Recipe

Name: Fiery Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 poblano peppers; 1 can (15 ounces) black beans, rinsed and drained; 1 medium zucchini, chopped; 1 small red onion, chopped; 4 garlic cloves, minced; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 cup cooked brown rice; 1 tablespoon ground cumin; 1 to 1-1/2 teaspoons ground ancho chile pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded reduced-fat Mexican cheese blend, divided; 3 green onions, chopped; 1/2 cup reduced-fat sour cream

Servings: persons

8 poblano peppers
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 tablespoon ground cumin
1 to 1-1/2 teaspoons ground ancho chile pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
3 green onions, chopped
1/2 cup reduced-fat sour cream

1
Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2
Meanwhile, in a small bowl, coarsely mash beans; set aside. In a
3
, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
4
Preheat oven to 375u00b0. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
5
Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

846

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 poblano peppers, 1 can (15 ounces) black beans, rinsed and drained, 1 medium zucchini, chopped, 1 small red onion, chopped, and more.

Yes, Fiery Stuffed Poblanos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiery Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions