Buy Now → Vegetarian Stuffed Poblano Peppers
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!
- 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
- 1/4 cup fresh chopped cilantro + more for garnish
- 1 teaspoon cumin
- 1 teaspoon diced chipotle peppers in adobo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1.5 cups enchilada sauce (divided)
- 1/2 cup crumbled cotija or queso fresco
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees.
- 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.
- Pour remaining enchilada sauce into the bottom of a 9×13 baking dish.
- Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers.
- Nestle filled peppers into the 9×13 pan.
- Top with crumbled cotija and bake for 35-40 minutes.
- Garnish with fresh chopped parsley and sour cream and enjoy!
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.
