Stuffed vegetables are a wonderful meatless main dish, and these peppers were no disappointment! We’ve been on a bit of a Latin-inspired kick lately, so this idea fit the bill for a meal with friends, as well as a few weeknight meals.
The recipe below is a result of several attempts and a fair amount of research (thank you, Google). The main idea is simple, and offers a lot of flexibility – you can choose any grain, veggies, and spices for the stuffing (I think next time I’ll try quinoa and maybe goat cheese or gouda, just to be fancy). Many recipes call for baking the peppers, but since I hate to wait, I’ve included the broiler method below. It makes it a bit quicker – you also can make the grain ahead of time to speed things up.
The result tasted great and was fun to serve; we especially liked the earthy taste of the poblano peppers as an alternative a bell pepper. Enjoy!Print
- 1 cup uncooked brown rice (or 4 cups of any cooked grain)
- 4 poblano peppers
- 1 1/2 cups salsa
- 1 15 oz. can of black beans
- 1 1/2 cups frozen or canned corn kernels
- 3 green onions (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Cayenne to taste
- Salt and freshly ground pepper
- Shredded cheese (we used a Mexican blend)
- Chopped cilantro for serving (optional)
- Cook the rice according to the package instructions or use our Instant Pot method.
- While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves!
- Place the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.
- Chop the 3 green onions (if using), and drain and rinse the black beans.
- In a large microwave safe bowl, combine: beans, onions, 1 1/2 cups salsa, 1 1/2 cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
- Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
- Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
- Place the pepper halves skin side down in a baking dish, and spoon the filling into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes.
- If desired, garnish with chopped cilantro and serve with sour cream.
Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.
- Category: Main Course
- Cuisine: Mexican
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.