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Stuffed Poblano Peppers

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


These stuffed poblano peppers are so easy to make! The zesty filling features rice, corn, black beans, and of course: gooey cheese.


  • 4 cups cooked brown rice (or 4 cups of any cooked grain)
  • 4 poblano peppers
  • 1 1/2 cups salsa
  • 1 15 ounce can black beans
  • 1 1/2 cups frozen corn
  • 3 green onions
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Cayenne, to taste
  • Kosher salt and freshly ground pepper
  • Shredded cheese (we used a Mexican blend)
  • Chopped cilantro for serving (optional)


  1. If necessary, cook the rice according to the package instructions or use our Instant Pot method.
  2. While the rice cooks, prepare the peppers: slice the poblano peppers in half and remove the seeds and ribs. 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.
  3. Chop the green onions. Drain and rinse the black beans.
  4. In a large saucepan, combine: beans, onions, salsa, corn, a handful of the shredded cheese, cumin, chili powder, and a pinch of cayenne (if you like it spicy!). Season with kosher salt and pepper to taste. When the rice is finished, stir it into the filling.
  5. Heat the filling a few minutes over medium heat until warm (the timing depends on the heat of the rice).
  6. Place the pepper halves skin side down in a baking dish, and spoon the filling into each half. Top the filling with shredded cheese and broil until the cheese is melted, for about 2 minutes.
  7. Serve warm. If desired, garnish with chopped cilantro and 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
  • Method: Broiled
  • Cuisine: Mexican