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Homemade Stuffed Poblano Peppers photo

Stuffed Poblano Peppers

Stuffed poblano peppers are a vibrant, wholesome dish bursting with flavor! Perfect for gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing:
  • 4 medium poblano peppers
  • Extra-virgin olive oil for drizzling
  • 1/3 cup diced red onion or chopped scallions
  • 1 cup cauliflower florets broken into small pieces
  • 1/2 cup diced red bell pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1 clove garlic minced
  • 1 cup cooked black beans drained and rinsed
  • 1 cup cooked white or brown rice
  • 3 cups fresh spinach
  • 2 tablespoons lime juice plus wedges for serving
  • 1/2 cup tomatillo salsa store-bought or homemade
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Monterey Jack cheese for topping (optional)
  • Avocado slices for serving
  • Tomatillo salsa for serving
  • Green chile cashew cream or cotija or feta cheese

Equipment

  • Oven-safe baking dish
  • Large Skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C). This will ensure that your peppers bake evenly and thoroughly.
  2. Carefully slice the tops off the poblano peppers and remove the seeds. If you enjoy a little heat, feel free to leave some seeds in. Rinse the peppers under cold water and set aside.
  3. In a large skillet, drizzle some extra-virgin olive oil and heat over medium heat. Add the diced red onion (or scallions) and sauté for about 2-3 minutes until soft. Then, add the cauliflower florets and diced red bell pepper, cooking for an additional 4-5 minutes until they begin to soften.
  4. Stir in the cumin, coriander, oregano, and minced garlic, cooking for another minute until fragrant. Add the cooked black beans, cooked rice, and fresh spinach, stirring until the spinach wilts. Finally, drizzle with lime juice and season with sea salt and freshly ground black pepper to taste.
  5. Spoon the mixture into each poblano pepper, packing it tightly. If desired, top with shredded Monterey Jack cheese for a melty finish.
  6. Place the stuffed peppers in a baking dish. If you want to keep them moist, cover the dish with aluminum foil. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
  7. Remove the peppers from the oven and let them cool for a few minutes. Serve with avocado slices, tomatillo salsa, and additional lime wedges. Enjoy the delightful flavors of your homemade stuffed poblano peppers!

Notes

  • Stuffed poblano peppers can be made ahead of time; prepare the filling and store in the fridge.
  • Feel free to customize your filling with different grains or proteins based on preference.
  • To store leftovers, place in an airtight container in the refrigerator for up to 3 days.
  • For freezing, wrap tightly and store for up to 3 months; thaw before baking.