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    Home » Family Style Dinners

    The Easiest Veggie Stuffed Peppers Recipe

    Published: Mar 28, 2022 » Modified: Mar 28, 2022 » By: Kylie » This post may contain affiliate links. » 5 Comments

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    These veggie stuffed peppers take just 10 minutes to throw together and can be prepped days in advance! They're filled with rice, corn, black beans, tomatoes, cilantro, and plenty of familiar spices which makes them the perfect easy weeknight dinner! With all those delicious ingredients mixed together, your family won't even miss the meat!

    Overhead shot of a white plate with a stuffed pepper garnished with sour cream and fresh cilantro
    Table of Contents show
    You Will Love These
    Ingredients and Substitutions
    Instructions
    Tips
    FAQ
    Variations
    Make-Ahead, Storage, Freezing, and Reheating
    More Easy Vegetarian Recipes
    Recipe
    Vegetarian Stuffed Poblano Peppers

    You Will Love These

    • They're incredibly easy to make! The best part about these veggie stuffed peppers is that they're made with pantry staples! Chopping cilantro and opening a few cans is the extent of the prep work for this meal. Which means you can throw it together in a quick 10 minutes and you'll have dinner roasting away in the oven in no time!
    • They're a perfect make-ahead dinner or meal prep lunch! These peppers will stay fresh in the fridge for up to a week, so feel free to make them on Sunday afternoon when you have a few free minutes and enjoy them for dinner on Wednesday in between running the kids to soccer, volleyball, or the pool!
    • If you loved these vegetarian stuffed bell peppers, be sure to check out my:
      • Street Corn Pasta Salad
      • Homemade Cheesy Gordita Crunch Tacos
      • Easy Walking Taco Casserole
    White marble counter top with ingredients to make vegetarian stuffed peppers

    Ingredients and Substitutions

    • Poblano Peppers - Poblano peppers have a very mild spice to them, so I really like them in this vegetarian stuffed pepper recipe. However, feel free to substitute them for regular green, red, or yellow bell peppers.
    • Mexican Rice - You can buy pre-seasoned Mexican (or Spanish) rice in the grocery store. When I'm in a hurry, I just grab a microwavable bag of pre-seasoned Mexican or Spanish rice.
    • Canned Corn - Part of the charm of this recipe is that it doesn’t require a ton of prep, so canned corn is the way to go. Just make sure it’s drained well. You can also sub frozen corn - it will cook through during the baking process.
    • Black Beans - Black beans are my favorite for these stuffed peppers but feel free to use pinto beans if you prefer.
    • Rotel Tomatoes - Rotel tomatoes are canned along with zesty chili peppers and a signature spice blend which makes them a favorite for this stuffed peppers recipe. Feel free to sub with fire-roasted tomatoes if you can't find Rotel tomatoes.
    • Spices - Cumin, garlic powder, onion powder, chili powder come together to give these stuffed peppers a fantastic kick and delicious flavor. You can substitute with a packet of store-bought taco seasoning.
    • Diced Chipotle Peppers in Adobo - Chipotles in adobo add a delicious heat to these stuffed peppers. They aren't spicy as much as they are smoky. Feel free to omit them if you prefer. Just remember that a little goes a long way!
    • Enchilada Sauce - Enchilada sauce gives the filling mixture flavor and moisture. If you don’t have enchilada sauce, you could sub with salsa instead.
    • Cotija Cheese - I love the salty flavor that Cotija brings to these stuffed peppers. You can sub with crumbled feta cheese, Parmesan cheese, queso fresco, your favorite shredded cheese blend, or pepper jack. Or leave the cheese out altogether if you prefer vegan stuffed peppers!

    Instructions

    Add Mexican rice, corn, black beans, Rotel tomatoes, cilantro, cumin, chipotles in adobo, garlic powder, onion powder, chili powder, half a cup of enchilada sauce, and a moderate pinch of salt and pepper to a large bowl.

    Overhead shot of a white bowl filled with ingredients to stuff peppers

    Mix ingredients together until well combined.

    Overhead shot of a white bowl filled with ingredients to stuff peppers

    Pour the remaining enchilada sauce into the bottom of a 9x13 baking dish.

    Overhead shot of a enchilada sauce being poured into a 9x13 pan

    Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers. 

    Close up shot of a hand holding a pepper being stuffed with filling

    Nestle filled peppers into the 9x13 pan. Top with crumbled cotija and bake for 35-40 minutes. 

    Overhead shot of a pan filled with stuffed peppers being garnished with queso fresco cheese

    Garnish with fresh chopped parsley and sour cream and enjoy!

    Close up shot of a stuffed poblano pepper in a 9x13 pan

    Tips

    • Feel free to switch up the recipe ingredients based on what's in your cupboard. This recipe is very forgiving and does not have to be followed exactly. Don't be afraid to customize this recipe and make it your own!
    • If you end up having filling left over after the peppers are filled, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
    • Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don't want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
    • I like to buy the chipotle peppers in adobo that come in the resealable glass jar but if you can only find the canned version, place leftovers into a Ziploc sandwich bag and gently press it flat. Freeze for up to 6 months. When you need a bit of chipotles in adobo, open your frozen bag and cut a small section off to use. It will thaw in just minutes which gives you access to chipotles in adobo all the time without wasting leftovers!
    • If you don't have a large baking dish, you can use a large oven-safe sauté pan or skillet instead.
    Overhead shot of a baked pan of stuffed peppers garnished with fresh cilantro

    FAQ

    Do you have to boil peppers before stuffing them?

    Nope! Just fill the peppers raw and they will cook along with the other ingredients right in the oven. This will give your filling ingredients time to warm through as the pepper cooks perfectly tenderly.

    What side dishes go with stuffed peppers?

    I love to serve Crockpot Queso with chips, 5 Minute Blender Salsa, or Street Corn Pasta Salad along with my veggie stuffed peppers!

    How do you soften green peppers before stuffing them?

    Peppers can be softened by boiling or roasting in the oven, but for this recipe, there’s no need to! They cook up perfectly in the oven with all of the filling. 

    Should you cover stuffed peppers when baking?

    I prefer not to! The enchilada sauce in the filling is going to keep the mixture from drying out and I like to roast the peppers as opposed to steaming them, which is what will happen if they are covered because the moisture gets trapped inside the baking dish.

    Variations

    • Ground beef, ground turkey, or even left over rotisserie chicken would be a great way to add extra protein to this recipe. However, I am always trying to add some more veggie-loaded dishes into my meal rotation - so I'd urge you to try it as is and see what you think!
    • Feel free to make your own seasoned rice or your favorite grains for this recipe using white rice, brown rice, or quinoa. You could also sub cauliflower rice for a lower-carb option as well.
    • Add some extra vegetables! Sautéed zucchini, yellow onion, garlic, or mushrooms would be a welcome addition to these stuffed peppers.
    • Add more herbs! Fresh parsley, fresh basil, or even dried oregano or Italian seasoning will add another layer of flavor that goes well with the spice mixture.
    Close up shot of a baked pan of stuffed peppers garnished with fresh cilantro

    Make-Ahead, Storage, Freezing, and Reheating

    • Make-Ahead: These veggie stuffed peppers are the perfect make-ahead meal! Assemble them and store them in an airtight container in the fridge for up to a week before baking. When you're ready to eat, pop them in the oven and bake according to the recipe instructions. Just be sure to add 10 minutes or more to the cooking time to account for the cooler temp.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to a week. 
    • Freezing: These vegetarian stuffed peppers can be frozen for up to 2 months. I like to wrap them well with tin foil and then place them inside a large freezer-safe Ziploc bag so that they don't get freezer burn. Thaw overnight in the fridge and then cook according to recipe instructions. Keep in mind you'll likely have to add 15-20 minutes or so to the cooking time to account for previously being frozen.
    • Reheating: To reheat stuffed peppers, bake them in a 350-degree oven until they are warmed through and the cheese is melted.

    More Easy Vegetarian Recipes

    • The Best Instant Pot Broccoli Cheddar Soup
    • Better Than Old el Paso Taco Seasoning Recipe
    • Easy 5-Minute Chipotle Sauce
    • Easy 15-Minute Naan Pizza

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Close up shot of a white plate with a stuffed pepper garnished with sour cream and fresh cilantro
    Print

    Recipe

    Vegetarian Stuffed Poblano Peppers

    Print Recipe
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    ★★★★★

    5 from 2 reviews

    These veggie stuffed peppers take just 10 minutes to throw together and can be prepped days in advance! They're filled with rice, corn, black beans, tomatoes, cilantro, and plenty of familiar spices which makes them the perfect easy weeknight dinner! With all those delicious ingredients mixed together, your family won't even miss the meat!

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Method: Oven
    • Cuisine: Mexican
    • Diet: Vegetarian

    Ingredients

    Scale
    • 4 medium sized poblano peppers, ribs and seeds removed, halved lengthwise
    • 8 oz. cooked Mexican rice
    • 1 (15 oz.) can corn, drained
    • 1 (15 oz.) black beans, drained and rinsed
    • 1 (10 oz.) can Rotel tomatoes, drained
    • ¼ cup fresh chopped cilantro + more for garnish
    • 1 teaspoon cumin
    • 1 teaspoon diced chipotle peppers in adobo
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon chili powder
    • 1.5 cups enchilada sauce (divided)
    • ½ cup crumbled cotija or queso fresco
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a large bowl combine Mexican rice, corn, black beans, tomatoes, cilantro, cumin, chipotle peppers in adobo, garlic powder, onion powder, chili powder, half a cup of enchilada sauce and a large pinch of salt and pepper. 
    3. Pour remaining enchilada sauce into the bottom of a 9x13 baking dish.
    4. Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers. 
    5. Nestle filled peppers into the 9x13 pan.
    6. Top with crumbled cotija and bake for 35-40 minutes. 
    7. Garnish with fresh chopped parsley and sour cream and enjoy!

    Equipment

    Image of 9x13 baking dish

    9x13 baking dish

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    measuring cup

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    Notes

    • Feel free to switch up the recipe ingredients based on what's in your cupboard. This recipe is very forgiving and does not have to be followed exactly. Don't be afraid to customize this recipe and make it your own!
    • If you end up having filling left over after the peppers are filled, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
    • Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don't want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
    • I like to buy the chipotle peppers in adobo that come in the resealable glass jar but if you can only find the canned version, place leftovers into a Ziploc sandwich bag and gently press it flat. Freeze for up to 6 months. When you need a bit of chipotles in adobo, open your frozen bag and cut a small section off to use. It will thaw in just minutes which gives you access to chipotles in adobo all the time without wasting leftovers!
    • If you don't have a large baking dish, you can use a large oven-safe sauté pan or skillet instead.

    Nutrition

    • Serving Size:
    • Calories: 147
    • Sugar: 7.2 g
    • Sodium: 575.9 mg
    • Fat: 2.8 g
    • Saturated Fat: 1.2 g
    • Carbohydrates: 25.9 g
    • Fiber: 5.4 g
    • Protein: 6.5 g
    • Cholesterol: 5.3 mg

    Keywords: Mexican stuffed peppers, taco stuffed peppers, stuffed green peppers, vegetarian stuffed peppers, stuffed poblano peppers vegetarian

    This recipe was originally published in December of 2017. It was updated in March of 2022 to include process shots, step-by-step instructions and tips for making the best stuffed peppers every single time!

    « Cheesy One-Pan Skillet Lasagna with Ground Beef
    Taco Bell Crunchwrap Supreme - Copycat Recipe »

    Reader Interactions

    Comments

    1. Luke

      March 29, 2022 at 9:44 am

      This is one of our favorite meals to make when we want something a little different from our usual taco night. I love that it makes enough for two dinners for us!

      ★★★★★

      Reply
    2. Barbara Alfeo

      July 08, 2019 at 4:45 pm

      I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

      Reply
    3. Kylie Lato

      July 02, 2019 at 9:23 am

      Your family is going to love this veggie loaded dinner! And you're going to love making it because it takes just 10 minutes to throw together!

      ★★★★★

      Reply
    4. Melissa

      December 18, 2017 at 11:58 pm

      Wow- these look incredible..and super healthy! I'll be adding this to my New Year's clean eating list! I can't wait to try them 🙂 Awesome blog too!

      Reply
      • Midwest Foodie

        April 04, 2018 at 4:25 pm

        Thanks Melissa!

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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