These stuffed poblano peppers, filled with a rainbow mix of summer veggies, are a delicious, healthy dinner! Top with tangy tomatillo salsa.
I just turned to Jack and asked “Hey, what should I write about stuffed peppers?” He grumbled back “I dunno know, maybe write about how we’re stuffed in this room.” It’s currently 10:30am, and we’ve been stuck in the bedroom since we woke up with a jammed doorknob and two hungry dogs. And two very hungry people. A locksmith is on the way, but until then I’ll tell you about this stuffed poblano pepper recipe… which will surely not make me less hungry, but here goes 🙂
Why I Use Poblano Peppers in This Recipe
As the title suggests, this starts with poblano peppers. Poblano peppers are usually mild, although the ones at the farmers markets here in Austin in the summertime are quite spicy, so pick your peppers with caution if you’re sensitive to spice. If you can’t find a poblano pepper, you can just as easily use a green or red bell pepper in this recipe, but I think the slight heat of the poblano pepper is great here.
What is a Poblano Pepper and Are Poblano Peppers Hot?
Unlike a green bell pepper which contains no capsaicin (capsaicin is what makes peppers spicy!), a poblano pepper has a little heat but, like I said above, it can vary. As a rule of thumb, the smaller the pepper, the spicier it will be. For example, a jalapeño will be spicier than a poblano pepper, and a serrano pepper will be spicier than a jalapeño.
Stuffed Poblano Peppers Filling
The filling here is made up of super healthy veggie ingredients that you might have in your fridge if you’ve been making burrito bowls all week. Here’s what’s in this recipe:
- Cauliflower broken into very small pieces (or cauliflower rice)
- Diced red onion & bell pepper
- Spices! including cumin, coriander, and oregano
- Black beans
- White or brown rice (leftover rice works great here)
- Fresh spinach
- Lime juice and tomatillo salsa for zesty fresh flavor
Topping the Poblano Peppers
Instead of topping these with cheese, I opted for sliced avocado, extra tomatillo salsa, and cashew cream that I had leftover from this Cauliflower Burrito Bowl recipe. The cashew cream is a bit of an extra step, but it’s SO GOOD with both recipes (blend once, eat twice), and I highly recommend adding scoops of it after you bake these poblano peppers. Of course, if you’re a cheese lover, by all means, smother these in Monterey Jack cheese and bake until it bubbles. And/or mix a little Cotija or feta cheese into the filling. YUM!
Stuffed Poblano Peppers Serving Suggestions
This recipe yields 1 poblano pepper (2 stuffed halves) per person, which is enough for a light dinner. I like to serve them with a simple green salad, but if you’re serving a group you could make a Spicy Tomato Watermelon Salad, Ginger Miso Slaw with Peaches, or Grilled Potatoes to go alongside.
Stuffed Poblano Peppers
- 4 medium poblano peppers
- Extra-virgin olive oil, for drizzling
- ⅓ cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets, broken into small pieces
- ½ cup diced red bell pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon 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 lime juice, plus wedges for serving
- ¼ cup tomatillo salsa (store bought or this recipe)
- Sea salt freshly ground black pepper
- optional: Monterey Jack cheese, for topping (see note)
- Preheat the oven to 400°F and line a baking sheet with parchment pepper.
- Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of 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 bake for 15 minutes.
- Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.
Plate pictured above: Glenna Side Plate from Anthropologie