Stuffed Poblano Peppers

These stuffed poblano peppers, filled with a rainbow mix of summer veggies, are a delicious, healthy dinner! Top with tangy tomatillo salsa.

Stuffed Poblano Peppers

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 🙂

Poblano Pepper sliced on a baking sheet

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 in a skillet

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

Stuffed Poblano Peppers

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 Pepper on a plate

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.

4.8 from 9 reviews

Stuffed Poblano Peppers

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This stuffed poblano peppers recipe is a wonderful light summer dinner! If you can't find poblanos, bell peppers would also work here.
Recipe type: Main dish
Serves: 4
  • 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)
Serve with:
  1. Preheat the oven to 400°F and line a baking sheet with parchment pepper.
  2. 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.
  3. 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.
  4. Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.
  5. Scoop the filling into the peppers and bake for 15 minutes.
  6. Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.
If you’d like to add cheese, top it onto the peppers just before baking and bake for an additional 10 to 15 minutes, or until the cheese is melted and browning on top.

Plate pictured above: Glenna Side Plate from Anthropologie


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Rate this recipe (after making it):  

  1. THESE LOOK AHMAZING. And right up my street. I need to give these a go 😍😍


  2. Poblano peppers are my favorite for stuffing! These look excellent, I love the variety of veggies that you stuff them with. I have some cashews in my fridge just waiting to become a cream sauce. Thanks!

  3. Laura from

    These look amazing, especially the tomatillo salsa! Definitely bookmarking for future use 🙂 x

    Laura // Middle of Adventure

  4. I can’t believe you got stuck in the bedroom!! That’s a crazy story – thank goodness for cell phones.

    This recipe looks DELISH! We absolutely love spicy food, so anything Mexican-inspired and spicy with a healthy twist is perfect.

    xo, B&K

  5. These look amazing! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!!

  6. annie from

    I adore stuffed poblanos! I love how these are healthy without losing any of the heartiness.

  7. Wow, this look fantastic! I haven’t seen stuffed peppers made with poblanos before, but now I see that this is a must! All those fillings sound perfect, too! Pinned 🙂

  8. Agatha from

    Woo!These look great! I like poblano peppers, I must try these.

  9. Sowmya from

    Looks so colourful. wants me to dive in.

  10. So delicious! I will make a recipe for my family in a weekend. They’d like it. I don’t go kitchen to cook more because I’m not good at cooking.

  11. ! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!! These look amazing

  12. Western from

    This looks fantastic! And had to chuckle about the locksmith and both of you being stuck in the room with two hungry dogs. This was a good way to spend the time.

  13. Shannon

    I made this along with the tomatillo salsa and both were a hit! I did sub diced summer squash and tomatoes instead of the wintry cauliflower, to make it more seasonal. Yum!

  14. Scott

    Excellent! Will definitely make this again. I copped out and used jarred salsa but may try it from scratch next time. I am not strictly vegetarian or vegan, but it is a good portion of my diet. There are many vegan things I have made or tried thinking that they were okay for vegan, but this one is good no matter how you categorize it. Can’t wait to try more from you!

  15. Wow! These look great. Never thought that cauliflower and poblano peppers can be a great combination. My cousin used to make salads with corn and poblano pepper and it tasted great.

  16. Jacob

    this looks soooo delicious, i will tell her to make for me.

  17. Antonia K from

    Thank you for this delicious recipe! I’ve made this dish numerous times and it’s now become part of our regular dinner rotation. I love that it’s relatively simple, super healthy and so flavorful!

    • Jeanine Donofrio

      Hi Antonia, I’m so so thrilled to hear that it’s made it to the rotation! 🙂

  18. Lynne from

    I made the salsa and the cashew cream sauce according to the additional recipes…both delicious in this recipe. I used all the vege ingredients called for and added mushrooms I wanted to use up. I just cut up the poblano peppers and sautéed them with the other veggies to make it easier to eat and because I only had two. I added a high quality Parmesan to the top before baking. When it was done I ate with the cream sauce and it’s now a favorite recipe I would serve to guests.

    • Jeanine Donofrio

      Hi Lynn, that sounds so delicious, I’m so glad you loved the components here!

  19. @theveganmonstah

    Im going to incorporate a vegan pepper jack cheese and diced mango.
    Also I find the pepper cook better when you give them 1 slit down the middle; remove the seeds, stuff with mix and use a tooth pick to stitch the seal closed again. I am pairing the stuffed peppers with baby golden potatoes and a fresh pico de gallo salsa.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.