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Vegetarian Stuffed Poblano Peppers

5 from 1 reviews

These vegetarian stuffed peppers are so hearty they will even please the meat eaters in your life! Loaded with veggies, and fresh flavors!

Scale

Ingredients

  • 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 chiles 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

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine Mexican rice, corn, black beans, tomatoes, cilantro, cumin, chiles 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 9×13 baking dish.
  4. Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers. 
  5. Nestle filled peppers into the 9×13 pan.
  6. Top with crumbled cotija and bake for 35-40 minutes. 
  7. 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. Swap the corn for another kind of bean, replace the Rotel tomatoes with regular diced tomatoes. This recipe is very forgiving and does not have to be followed exactly. The same goes for the spices. If your family likes it spicy, add more chiles in adobo. If not, omit them entirely. Don’t be afraid to customize this recipe and make it your own!

If you end up having stuffing left over after filling all the peppers, 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.

Keywords: stuffed peppers, southwest stuffed peppers, enchilada stuffed peppers