This stuffed poblano peppers recipe is a delicious, healthy dinner! The rice, black bean, and vegetable filling is packed with bold, zesty flavor.
These stuffed poblano peppers are exactly what I want to eat in summer—they’re fresh, satisfying, and bursting with bold, zesty flavor. Instead of featuring a typical ground beef or shredded chicken filling, they’re stuffed with a delicious mix of rice, black beans, and veggies. A few pantry spices and a scoop of tomatillo salsa add a bright, earthy punch.
These stuffed poblano peppers are like a hotter, veggie-forward riff on my stuffed bell peppers, and when poblanos are in season, I can’t get enough of them. Try them to spice up your summer dinner rotation!
Are poblano peppers spicy?
Poblano peppers are a chili pepper with a mild to medium heat level. On the Scoville scale, which measures how spicy peppers are, they range from 1,000 to 2,000 Scoville heat units. For context, bell peppers score 0, while jalapeños can range anywhere from 2,500 to 8,000.
In my experience, poblano peppers are typically fairly mild. If you’re sensitive to spice, look for larger poblano peppers (they’re typically less spicy), or use regular bell peppers in this recipe.
Stuffed Poblano Peppers Ingredients
I make my stuffed poblano peppers filling with a mix of fresh veggies and heartier plant-based ingredients. It’s satisfying and flavorful, but it feels light and fresh at the same time. Here’s what’s in it:
- Rice and black beans – They make this recipe hearty and satisfying! White rice and brown rice both work great here, so use what you have on hand.
- Cauliflower – The secret ingredient that makes this filling so light! Broken into tiny pieces or pulsed into cauliflower rice, it makes you feel like you’re eating more rice than you really are.
- Spices – Cumin, coriander, and oregano add delicious aromatic flavor.
- Diced red onion, red bell pepper, and fresh spinach – They punch up the flavor and make these peppers feel super fresh.
- Fresh lime juice and tomatillo salsa – For tangy, zesty flavor.
- And optional cheese – Love stuffed peppers with melty cheese on top? Sprinkle these with shredded Monterey Jack or cheddar cheese before baking.
Find the complete recipe with measurements below.
How to Make Stuffed Poblano Peppers
This recipe has three main parts:
- Roasting the peppers
- Making the filling
- Stuffing and baking the peppers again
You’ll start by roasting the poblanos on their own to soften them. Slice them in half lengthwise, remove the seeds and membranes, and place them on a parchment-lined baking sheet cut side up. Drizzle with olive oil, sprinkle with salt, and bake at 400°F for 15 minutes to soften.
Meanwhile, make the filling. This step is quick and easy! Just sauté the onion, cauliflower, red pepper, and spices until the onion and cauliflower soften, then stir in the rice, beans, spinach, lime juice, and tomatillo salsa. Season to taste.
Then, fill the roasted peppers. Load in the stuffing and top with grated cheese, if desired.
Bake again until the filling is heated through and the cheese is melted, if you’re using it.
Topping Ideas
I love these stuffed poblano peppers with fun fixings on top! Pile on…
- Avocado slices or a scoop of guacamole
- Drizzles of a sauce like cilantro lime crema or chipotle sauce
- More tomatillo salsa
- Fresh cilantro
If you skipped the melty cheese when you baked them, you could sprinkle them with crumbled feta or Cotija for a tangy pop. If you’d like to keep them vegan, simply top them with avocado and/or drizzles of vegan ranch dressing instead.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a covered baking dish in a 350°F oven.
More Favorite Southwest Recipes
If you love these stuffed poblano peppers, try one of these tasty Southwest-inspired recipes next:
Stuffed Poblano Peppers
Ingredients
- 4 medium poblano peppers
- Extra-virgin olive oil, for drizzling
- â…“ cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets, broken into small pieces
- ½ cup diced red bell pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- 1 garlic clove, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked white or brown rice
- 3 cups fresh spinach
- 2 tablespoons fresh lime juice, plus wedges for serving
- ¼ cup tomatillo salsa, store bought or this recipe
- Sea salt and freshly ground black pepper
- 1 cup shredded Monterey Jack or cheddar cheese, for topping (optional)
For Serving
- Avocado slices
- Chopped fresh cilantro
- Tomatillo Salsa
- Cilantro lime crema, or cotija or feta cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the peppers in half lengthwise and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper, and roast cut side up for 15 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, ½ teaspoon salt, and several grinds of black pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
- Remove from the heat and stir in the black beans, rice, spinach, lime juice, and tomatillo salsa. Taste and adjust seasonings.
- Scoop the filling into the peppers and top with the cheese, if desired. Bake for 15 to 30 minutes, or until the filling is heated through and/or the cheese is melted, if using. If desired, turn on the broiler for a few minutes to brown the cheese on top.
- Serve with avocado slices, cilantro, tomatillo salsa, cilantro lime crema, and lime slices on the side.
Â
Â
Can’t wait to try this! Do you recommend peeling the peppers?
Hi Bob, we don’t peel the peppers. I hope you enjoy!
Delicious! It’s simple, easy and so good. Thanks for a great recipe!
This was really good. The only thing I would change would be to roughly chop the spinach.
Have not tasted these yet, but made them more Italian style with shredded mozzarella and tomato sauce. I want to freeze them for another time. When ready to use them, what oven temp and how long should they be reheated?
Hi Sue, I’d let the peppers thaw overnight in the fridge, then reheat them at 350°F until they’re warmed through. Maybe 20 minutes? The timing will depend on the size of the peppers.
We love these stuffed peppers. They are satisfying, light and fresh. This is my third time making them and they always get rave reviews. I have never had cauliflower when I have made them so I added a little extra black beans and rice to the mix. I have never had spinach and instead have used arugula and swiss chard. Instead of tomatillo salsa I use the tomato salsa that I have on hand. I add extra salt and seasonings to taste as I have found the recipe to be a little bland. I also use cayenne pepper in the filling. I top with Monterey Jack cheese the last five minutes of baking and they come out fine. Tonight we served with salsa, sour cream and guacamole but previous times we have served them with no toppings and they stand alone. Will be making this again before the season is over as the poblanos are in plenty now. Thanks for the great recipe!
I’m so glad you’ve loved them so much!
This recipe is so easy and so delicious! I paired it with a Mexican inspired cornbread. I didn’t have the tomatillo salsa so I just used a red salsa from the fridge. So good! Thank you for this recipe 🙂
Hi, I’m so glad you loved it!
Nice recipe that you can add to with lots of variations (meats, veggies). I have never made poblano peppers without peeling them, but they were fine this way and held the stuffing in even better. I liked including the corn salsa from Trader Joe’s as well.
I’m glad you enjoyed them!
My husband and I loved these! Will make again!
I’m so happy to hear!
Amazing! Never had poblanos before and was worried about the spice level but these weren’t spicy at all. I added one ear of steamed corn to the filling and topped with cheddar. My husband was skeptical about these at first but is already asking to have them again! This is definitely a keeper.
I’m so glad you both loved them!
Absolutely delicious! Will definitely make again. Did monteray jack cheese on top. Poblano peppers are a new fav for me. Amazing flavor!
I’m so glad you loved them!
Very good recipe! I love the flavors, and the kick from the poblano peppers! Thanks for posting this recipe!
Looks lovely – but, you don’t roast and peel the poblanos?
Hi Bee, I don’t here – you could if you wanted to.
I made these with the Mexican Street Corn Salad and it made a delicious meal. Honestly- I used these as a jumping off point and added Chorizo since we had some and topped with cheese. These are filling and delicious and I will certainly make again!
Hi Melissa, I’m so glad you loved them!