Vegetarian Stuffed Poblano Peppers Recipe

Name: Vegetarian Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Brown Rice; 2 whole Poblano Peppers, Sliced Lengthwise (seeds Discarded); 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed; 1 cup Fresh Salsa; 1 cup Frozen Or Canned Corn; 2 whole Green Onions, Chopped; 1 Tablespoon Cumin; 1 Tablespoon Chili Powder; 1 pinch Coarse Salt And Freshly Ground Pepper; 2 cups Shredded Cheddar Cheese; 1/4 cups Cilantro Sprigs, For Garnish; 1 whole Lime

Servings: persons

1 cup Uncooked Brown Rice
2 whole Poblano Peppers, Sliced Lengthwise (seeds Discarded)
1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed
1 cup Fresh Salsa
1 cup Frozen Or Canned Corn
2 whole Green Onions, Chopped
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 pinch Coarse Salt And Freshly Ground Pepper
2 cups Shredded Cheddar Cheese
1/4 cups Cilantro Sprigs, For Garnish
1 whole Lime

1
Cook the rice in a rice cooker or on the stove, according to package instructions.
2
Its your choice!
3
Set oven to broil.
4
Place the pepper halves skin side down on a rimmed baking sheet and broil 5 minutes, to start the softening.
5
Remove from heat.
6
Adjust oven to 400 F when you pull them out.
7
In a large (microwave safe) bowl combine the cooked rice, black beans, salsa, corn, green onions, cumin, chili powder and a good pinch of salt and pepper.
8
Toss to combine.
9
Cook in the microwave for 1 minute.
10
Spoon the filling into each pepper half, as much as you can get in there.
11
Sprinkle the cheese over each pepper.
12
Slide the pan back into the oven and bake for 20 minutes.
13
If the cheese isnt as bubbly as you like, flip it back to broil for 2 more minutes at the end of the cook time.
14
Serve garnished with cilantro and a good squeeze of lime juice!
15
* My salsa had some heat in it, but if you want more heat, add a pinch of cayenne to the mixture.
16
* Save the leftover filling for quick lunch tacos throughout the week!
17
* (Slightly adapted from a Couple Cooks)

645

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 12 ingredients. The key ingredients include: 1 cup Uncooked Brown Rice, 2 whole Poblano Peppers, Sliced Lengthwise (seeds Discarded), 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed, 1 cup Fresh Salsa, and more.

Yes, Vegetarian Stuffed Poblano Peppers falls under the Soups & Stews 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!

Vegetarian Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions