Vegetarian Stuffed Poblano Peppers

About the Recipe

This vegetarian stuffed poblano pepper recipe is the perfect way to spice up your mealtime routine and have some fun in the kitchen.

The recipe features roasted poblano peppers that are filled with a flavourful blend of rice, black beans, corn, and spices. The result is a filling and satisfying dish that’s perfect for lunch, dinner and meal prep.

Bell peppers would work well for this recipe too, of course, or you can try these Mediterranean Stuffed Peppers. These Black Bean Stuffed Sweet Potatoes and Twice Baked Stuffed Zucchinis are also yummy and fun to make.

This recipe is easy to make and customize to your liking too. You can add extra vegetables, make it spicier and serve with a variety of sauces and toppings. The rice and bean filling is also versatile and perfect for using in burritos, taco salads or serving as a side dish.

Plus, since it’s vegan, it’s a great option for anyone looking to cut down on meat or add more plant-based meals to their diet.

Top them off with some fresh cilantro, lime, sour cream and salsa, or try the avocado crema, and you’ve got a meal that’s sure to be a hit with the whole family.

Rice Ingredients

• Rice: Use any white rice such as jasmine or basmati. You could also use quinoa or brown rice but you’ll need to adjust the cooking time and may need additional liquid. If using brown rice, cook it according to the package instructions.
• Onion: The recipe calls for red onion but if you don’t have that on hand you can use shallot or white onion.
• Garlic: I’d recommend using fresh garlic but if you don’t have any available you can substitute 1 tsp garlic powder.
• Spices: You’ll need ground cumin and smoked paprika for the rice. If you don’t have smoked paprika you can use regular paprika.

Stuffed Pepper Ingredients

• Poblano Peppers: You’ll need 6 poblanos. These are the large, long peppers that look like a giant jalapeno or misshapen green bell pepper.
• Black Beans: You’ll need one 19 oz can of black beans, drained and rinsed. You could also use black beans cooked from scratch, in which case you’ll need about 2 cups. You can substitute kidney beans, pinto beans or black eye peas.
• Corn: Use frozen corn, no need to thaw it first.
• Salsa: Any salsa you like works. Make sure it’s not too spicy if that’s a concern!
• Spices: You’ll need a mild chili powder and ground cumin to season this portion.
• Cilantro: Use fresh cilantro. You can omit this if you prefer.
• Cheese: Top with your favourite vegan shredded cheese.

Step 1: Cook the Rice

Heat 2 tsp of oil over medium heat in a pot. Once it’s hot, add the red onion and garlic and cook for 2-3 minutes, stirring occasionally.

Add the cumin, paprika and rice and cook for 1 minute, stirring often, to toast the rice and spices.

Add 1.25 cups of water and bring the rice to a simmer. Once it’s simmering, cover and reduce the heat to low.

Cook the rice about 14 minutes, then remove it from the heat and let is set for 5 minutes with the lid on before fluffing with a fork.

Step 2: Prepare and Broil the Poblanos

While the rice is cooking, start preparing the poblano peppers. Preheat the oven to broil and line a baking sheet with foil.

Cut around the stem of each pepper like you’d carve a pumpkin, then pull out the stem and shake the seeds free.

Cut the peppers from the top to end but not all the way in half. You just want to create a pocket. If there are more seeds, you can shake or scrape them out.

Arrange the peppers on the baking sheet.

Broil the peppers for about 6-7 minutes then flip and broil another 6-7 minutes until they’re almost tender and blistering in spots.

Quick Tip: Be careful not to overcook them at this stage. You want them to a bit softened but not mushy or completely charred.

Step 3: Prepare the Filling

Meanwhile, start preparing the filling. Heat 2 tsp oil over medium heat in a large skillet then add the beans, corn, salsa, chili powder and cumin and cook for about 3-5 minutes to heat through.

Turn off the heat and stir in the cooked rice and cilantro.

Step 4: Stuff and Bake the Peppers

Reduce the oven to 425 F and grease a 9×13-inch baking dish. Once the peppers are cool enough to handle, arrange them in a row in the baking dish and stuff each one with about 1/2 cup of the rice and bean filling.

Once you’ve added 1/2 cup per pepper, divide the remaining filling between each pepper until they’re fully stuffed.

Quick Tip: If you have extra filling, reserve for another use like a burrito filling or salad topper, or you can just serve alongside the cooked peppers.

Bake the peppers for about 8-10 minutes until the cheese is melted.

Step 5: Make the Avocado Crema (Optional)

If you’re making the avocado crema, blend it up while the peppers are baking, adding a little water as needed to reach the right consistency.

Step 6: Serve the Peppers

Divide the cooked peppers between places, drizzle with avocado sauce if made it or serve with toppings like guacamole, salsa and sour cream. Sprinkle with more cilantro and a squeeze of lime, if you like, and enjoy!

How to Store & Reheat

• Allow the stuffed poblanos to cool down before storing in an airtight container.
• Leftover peppers can be stored in the fridge for 3-4 days.
• To freeze, cool completely and store in a freezer-bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
• Leftover peppers can be reheated in the oven or microwave.
• If using the oven, place the peppers in an oven-safe dish or on a bakings sheet and reheat for 10-15 minutes until they’re heated through. You
• To microwave, place in a microwave-safe dish and reheat for 1-2 minutes until heated through.