These Easy Mexican Stuffed Poblano Peppers are filled with tasty goodness! You’ll love the mix of cheese, beans, and spices that makes each bite flavorful and satisfying.
Plus, they’re a colorful addition to any meal! I enjoy serving them with a side salad, and let’s be real, who doesn’t love a little cheese melting on top? 🌶️✨
Key Ingredients & Substitutions
Poblano Peppers: These are mild and perfect for stuffing. If you can’t find poblano peppers, you can use bell peppers for a sweeter option or jalapeños for added heat.
Black Beans: They’re a great source of protein! You can substitute them with pinto beans or chickpeas for a different flavor and texture.
Corn: Fresh is best, but canned or frozen corn works perfectly in this recipe. If you need a grain-free option, consider using diced zucchini.
Cheese: Cheddar is classic, but you could use Monterey Jack or even a vegan cheese for a dairy-free version.
Rice: Leftover rice is ideal. If you’re avoiding carbohydrates, you can also substitute with cauliflower rice for a lighter option!
How Do I Make Sure My Peppers Are Tender and Flavorful?
The key to perfect stuffed peppers is to cook them just enough for a tender texture. Follow these tips:
- Heat your oven properly before placing your peppers inside. This helps cook them evenly.
- When prepping the peppers, make sure to remove all the seeds and membranes, which can be bitter.
- Baking for 20-25 minutes should give you tender peppers. If they seem undercooked, feel free to leave them in for a few more minutes, but watch carefully to avoid mushiness.
Finally, letting the peppers cool slightly after baking enhances their flavors and makes them easier to handle. Enjoy your cooking!
Easy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
Main Ingredients:
- 4 large poblano peppers
- 1 cup cooked or canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup cooked Mexican or Spanish rice
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup shredded cheddar cheese or Mexican blend cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
- Optional: chili flakes or hot sauce for topping
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 25 minutes to bake, so you can enjoy these tasty stuffed peppers in about 35 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows the peppers to cook evenly while they bake.
2. Prepare the Peppers:
Carefully cut each poblano pepper in half lengthwise. Remove the seeds and membranes to make room for the yummy filling. Set them aside for later.
3. Cook the Filling:
Heat the olive oil in a skillet over medium heat. Once hot, add the chopped onion and minced garlic, sautéing them together until fragrant and softened, which should take about 2-3 minutes.
4. Mix in the Other Ingredients:
Add in the corn, black beans, diced tomatoes, cooked rice, ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir everything together and let it cook for about 3-4 minutes to heat through and let the flavors mix beautifully.
5. Fill the Peppers:
Take the skillet off the heat. Taste the filling and adjust the seasoning as needed. Now, spoon the delicious filling evenly into each halved poblano pepper.
6. Cheesy Goodness:
Place the stuffed peppers on a lined baking sheet, then sprinkle shredded cheese generously over the top of each stuffed pepper.
7. Bake Them Up:
Pop the baking sheet into your preheated oven and bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Final Touches:
Once baked, remove the peppers from the oven and let them cool for a couple of minutes. Garnish with freshly chopped cilantro and a squeeze of lime juice for a zesty finish!
9. Serve and Enjoy:
For an extra kick, feel free to add some chili flakes or drizzle hot sauce on top. Serve warm with lime wedges on the side, and enjoy your flavorful Mexican stuffed poblano peppers!
These stuffed peppers make a satisfying vegetarian main dish or a fantastic side for any meal. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Peppers?
Yes, you can! If you can’t find poblano peppers, bell peppers are a great alternative for a milder flavor. For those who enjoy some heat, consider using jalapeños or serrano peppers. Just keep in mind that you may need to adjust the cooking time based on the pepper’s size.
How Can I Make This Recipe Dairy-Free?
To make these stuffed peppers dairy-free, simply substitute the cheese with a non-dairy cheese option. You could also use nutritional yeast for a cheesy flavor without the dairy. Additionally, make sure the rice you use is also dairy-free if you’re adding any pre-seasoned varieties.
What Can I Do with Leftover Filling?
Leftover filling can be used in various ways! Try incorporating it into salads, or wraps, or mix it with scrambled eggs for a delicious breakfast. You can also store it in an airtight container in the refrigerator for up to three days.
How Do I Store and Reheat Leftover Stuffed Peppers?
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they may lose some crispness. Enjoy!
