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.
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.
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.
Hi Lynn, that sounds so delicious, I’m so glad you loved the components here!
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!
Hi Antonia, I’m so so thrilled to hear that it’s made it to the rotation! 🙂
this looks soooo delicious, i will tell her to make for me.
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.
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!
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!
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.
! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!! These look amazing
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.
I had a polish version of staffed peppers, so delicious. With being stuck in a room – wow, sounds like an adventure 😀
Looks so colourful. wants me to dive in.
Woo!These look great! I like poblano peppers, I must try these.
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 🙂
I adore stuffed poblanos! I love how these are healthy without losing any of the heartiness.
These look amazing! I hardly ever make stuffed peppers and you’ve totally inspired me to change that. Yes please!!!!
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
http://www.BKCsquared.com
These look amazing, especially the tomatillo salsa! Definitely bookmarking for future use 🙂 x
Laura // Middle of Adventure
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!
THESE LOOK AHMAZING. And right up my street. I need to give these a go ??
Amanda. Amandabootes.co.uk