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.

The Easiest Veggie Stuffed Peppers Recipe

Name: Vegetarian Stuffed Poblano Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
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 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

Vegetarian Stuffed Poblano Peppers

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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
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

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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 9x13 baking dish.
Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers.
Nestle filled peppers into the 9x13 pan.
Top with crumbled cotija and bake for 35-40 minutes.
Garnish with fresh chopped parsley and sour cream and enjoy!

9x13 baking dish

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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.