Stuffed Poblano Peppers

When it comes to vibrant, wholesome meals that burst with flavor, Stuffed Poblano Peppers are a true standout. These beautifully roasted peppers not only look stunning on the plate but are also packed with nutritious ingredients, making them a hearty choice for lunch or dinner. The combination of spices, fresh vegetables, and the option to top them with cheese or avocado creates a comforting dish that everyone will love. Let’s dive into this delicious recipe and explore how to create these delightful stuffed peppers!

Why This Recipe Is Reliable

This Stuffed Poblano Peppers recipe is a keeper for several reasons. First, it is flexible, allowing you to customize the filling based on your dietary preferences or what you have on hand. Second, the flavors meld beautifully, thanks to the spices and fresh ingredients. Lastly, the balance of protein from the black beans and nutrients from the veggies ensures a satisfying meal that will keep you coming back for more.

Gather These Ingredients

To whip up these Stuffed Poblano Peppers, you’ll need the following ingredients:

• 4 medium poblano peppers
• Extra-virgin olive oil, for drizzling
• 1/3 cup diced red onion or chopped scallions
• 1 heaping cup cauliflower florets, broken into small pieces
• 1/2 cup diced red bell pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon oregano
• 1 garlic clove, minced
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked white or brown rice
• 3 cups fresh spinach
• 2 tablespoons lime juice, plus wedges for serving
• 1/2 cup tomatillo salsa, store-bought or homemade
• Sea salt and freshly ground black pepper
• Optional: Monterey Jack cheese, for topping
• Avocado slices
• Tomatillo salsa
• Green chile cashew cream, or cotija or feta cheese

Before You Start: Equipment

Make sure you have the following tools handy:

• Baking sheet: For roasting the peppers.
• Medium saucepan: To cook the rice and heat the filling.
• Large skillet: For sautéing the vegetables.
• Knife and cutting board: For chopping ingredients.
• Mixing bowl: To combine the filling ingredients.

Cooking Stuffed Poblano Peppers: The Process

Step 1: Prepare the Peppers

Preheat your oven to 400°F (200°C). While the oven is heating, wash the poblano peppers and carefully cut them in half lengthwise. Remove the seeds and membranes, which can add unwanted heat.

Step 2: Roast the Peppers

Place the pepper halves on a baking sheet lined with parchment paper. Drizzle them with extra-virgin olive oil and sprinkle with a pinch of sea salt. Roast in the oven for about 15 minutes, or until they start to soften and the skin is slightly blistered.

Step 3: Sauté the Vegetables

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced red onion (or scallions) and sauté for about 3 minutes, until translucent. Add the cauliflower florets, diced red bell pepper, cumin, coriander, oregano, and minced garlic. Sauté for an additional 5-7 minutes, until the vegetables are tender.

Step 4: Combine the Filling

In a mixing bowl, combine the sautéed vegetables with the cooked black beans, cooked rice, fresh spinach, lime juice, and tomatillo salsa. Season with sea salt and freshly ground black pepper to taste. Mix until everything is well incorporated.

Step 5: Stuff the Peppers

Remove the roasted peppers from the oven and carefully stuff each half with the filling mixture. If desired, sprinkle shredded Monterey Jack cheese on top for an extra layer of flavor.

Step 6: Final Bake

Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.

Step 7: Serve and Enjoy

Remove the peppers from the oven and let them cool slightly. Serve warm, garnished with avocado slices, additional tomatillo salsa, and a dollop of green chile cashew cream or crumbled cotija or feta cheese. Squeeze fresh lime juice over the top for a bright finish!

Spring–Summer–Fall–Winter Ideas

Here are some seasonal variations and ideas to keep your Stuffed Poblano Peppers exciting all year round:

• Spring: Incorporate fresh asparagus and peas into the filling for a vibrant spring twist.
• Summer: Add corn and diced zucchini for a fresh summer garden flavor.
• Fall: Mix in roasted butternut squash or sweet potatoes for a cozy autumn dish.
• Winter: Include hearty grains like quinoa and add kale for added nutrition during the colder months.

Cook’s Commentary

Stuffed Poblano Peppers are incredibly versatile! Feel free to get creative with the filling based on your preferences. If you have leftover chicken or ground meat, you can easily incorporate that into the stuffing as well. This recipe is also a great way to sneak in more vegetables into your diet without sacrificing flavor.

• Don’t hesitate to experiment with different types of cheese if you’re not a fan of Monterey Jack. Cheddar or pepper jack can add a nice kick!
• If you prefer a vegan option, skip the cheese and use a plant-based cream or simply enjoy them as they are.
• The tomatillo salsa can be swapped for any salsa of your choice, depending on your spice tolerance.
• Serve these stuffed peppers alongside a simple green salad for a complete meal.

Cooling, Storing & Rewarming

Stuffed Poblano Peppers are perfect for meal prep! To cool, let them sit at room temperature for no more than two hours before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days. If you want to freeze them, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

• To reheat, simply place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through.
• For a quicker option, microwave them for 2-3 minutes, but be mindful that this may make the peppers a bit softer.

Your Top Questions

Can I use other types of peppers for this recipe?

Absolutely! While poblano peppers are ideal for their mild heat and size, you can use bell peppers or even jalapeños if you prefer a spicier kick.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free rice option, this Stuffed Poblano Peppers recipe is naturally gluten-free!

Can I make the filling ahead of time?

Yes! You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the peppers and bake them when you’re ready to eat.

What can I serve with Stuffed Poblano Peppers?

These stuffed peppers pair beautifully with a side of guacamole, a fresh salad, or even tortilla chips for a fun crunch!

Save & Share

If you love this Stuffed Poblano Peppers recipe as much as I do, be sure to share it with your friends and family! Cooking is more enjoyable when you can share delicious food and experiences with others. Feel free to tag your creations on social media and inspire others to try their hand at these vibrant and nutritious peppers.

Now, roll up your sleeves and get cooking! You’re on your way to enjoying a plate full of delicious Stuffed Poblano Peppers that will delight your taste buds and nourish your body. Enjoy every bite!