Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Poblano Peppers; 1 Tablespoon Olive Oil; 1/2 Large Onion, Diced; 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed; 1/2 cans (15 1/4 Oz. Size) Corn; 1 can (10 Oz. Size) Diced Tomatoes With Chilis, Drain Juice And Reserve For Later; 1/2 cups Rice; 1 cup Chicken Stock; Salt And Pepper; 1/4 teaspoons Cayenne Pepper; 1/2 cups Shredded Cheddar Cheese

Servings: persons

3 whole Poblano Peppers
1 Tablespoon Olive Oil
1/2 Large Onion, Diced
1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed
1/2 cans (15 1/4 Oz. Size) Corn
1 can (10 Oz. Size) Diced Tomatoes With Chilis, Drain Juice And Reserve For Later
1/2 cups Rice
1 cup Chicken Stock
Salt And Pepper
1/4 teaspoons Cayenne Pepper
1/2 cups Shredded Cheddar Cheese

1
Preheat oven to 400 degrees F.
2
Slice peppers in half and scoop out seeds.
3
Microwave the peppers for 1 minute to slightly soften them.
4
Season with salt and pepper.
5
Set aside.
6
In a large pan with a cover, heat oil and saute onions until soft.
7
Add drained black beans and corn and mix.
8
Drain tomatoes and reserve juice.
9
Add tomatoes to pan along with rice.
10
Add chicken stock and season with salt, pepper and cayenne.
11
Bring to a boil, then lower heat.
12
Cover pan and allow to cook for about 15 minutes until rice has absorbed liquid.
13
Spoon a healthy amount of rice mixture into halved peppers.
14
Place peppers in a small roasting pan.
15
Add the reserved tomato juice to the bottom of the pan.
16
Top peppers with cheese.
17
Cover pan with foil and put into oven for 25 minutes.
18
For the last 5 minutes, take foil off pan.

494

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 3 whole Poblano Peppers, 1 Tablespoon Olive Oil, 1/2 Large Onion, Diced, 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed, and more.

Yes, Stuffed Poblano Peppers falls under the Meat & Poultry 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!

Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions