Vegetarian Stuffed Poblano Peppers Recipe

If you’ve ever craved something cozy and satisfying without the heaviness of meat, you’re going to fall in love with these Vegetarian Stuffed Poblano Peppers. This recipe has become a staple in my kitchen—especially when I want to serve something hearty, wholesome, and full of vibrant flavor. The poblanos are roasted just enough to bring out their smoky depth, then generously filled with a comforting mix of seasoned rice, black beans, sweet corn, and melty cheese. Every bite delivers a warm, earthy flavor that feels like a hug at the end of a long day.

I first made these Vegetarian Stuffed Poblano Peppers on a chilly evening when I needed something nourishing but also wanted to skip the meat—and they’ve been a hit ever since. Whether you’re living a vegetarian lifestyle or simply trying to sneak in more veggie-packed meals, this dish is a no-fuss way to do it without compromising on flavor.

The best part? These Vegetarian Stuffed Poblano Peppers come together in under an hour, making them a go-to for busy weeknights. But don’t let the simplicity fool you—they’re just as perfect for weekend dinners with friends when you want something impressive yet comforting.

Trust me, once you try this easy, flavor-forward recipe, you’ll want to keep it in your regular rotation. It’s one of those meals that proves meatless cooking can be deeply satisfying.

Why You'll Love These Vegetarian Stuffed Poblano Peppers

There's something so special about cooking with poblano peppers. With their deep green color, mild heat, and smoky, earthy flavor, they’ve long been a staple in my kitchen—especially when I’m craving comfort food with a little twist. In Mexican cuisine, poblanos are celebrated for exactly that reason. Unlike bell peppers, they bring just the right amount of warmth and richness, which makes them the perfect vessel for a hearty vegetarian filling.

These Vegetarian Stuffed Poblano Peppers are one of those meals I keep coming back to—not just because they’re absolutely delicious, but because they truly satisfy. Even the meat-lovers in my life always go back for seconds! They’re filling, flavorful, and feel like a little celebration on the plate. Whether you’re planning a cozy Meatless Monday, prepping lunches for the week, or putting together a dinner spread with your favorite Mexican-inspired dishes, these stuffed poblanos always fit right in.

I especially love making Vegetarian Stuffed Poblano Peppers during late summer into early fall when peppers are at their peak and farmers’ markets are overflowing with fresh produce. But thankfully, poblanos are pretty easy to find year-round at most grocery stores, so this recipe is never out of reach—no matter the season. I’ve even prepped a batch on Sunday and enjoyed them all week long; they reheat beautifully and make lunchtime something to actually look forward to.

When I say these Vegetarian Stuffed Poblano Peppers are more than just a side dish, I mean it. They’re comforting, nourishing, and full of bold, smoky flavor that keeps you coming back for more. Whether you’re vegetarian or just veggie-curious, this is the kind of recipe that shows just how satisfying plant-based meals can be.

Ingredients

For the Peppers:

• 6 large poblano peppers
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cooked rice (brown or white)
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro
• 1½ cups shredded cheese (Mexican blend or pepper jack)

For Serving:

• Fresh lime wedges
• Sliced avocado
• Sour cream or Greek yogurt
• Additional chopped cilantro
• Hot sauce

See recipe card for quantities.

Ingredient Notes:

• Poblano Peppers: Choose firm, dark green poblanos with smooth skin. For a milder dish, you can substitute bell peppers.
• Rice: Pre-cooked rice works best. For a protein boost, use quinoa instead of rice for quinoa stuffed peppers.
• Cheese: For a dairy-free version, use your favorite plant-based cheese alternative.
• Beans: Black beans are traditional, but pinto beans or chickpeas work well too.
• Heat Level: Adjust the spice by including or omitting the seeds from the poblanos and adjusting the cayenne pepper.

Instructions

Prepare the Poblano Peppers

1. Preheat your oven to 400°F (200°C).
2. Wash the poblano peppers and pat them dry.
3. Place the peppers on a baking sheet and brush with olive oil.
4. Roast in the preheated oven for 15-20 minutes, turning halfway through, until the skin begins to blister and char slightly.
5. Remove from the oven and let cool until they can be handled comfortably.
6. Cut a slit lengthwise down each pepper, being careful not to cut all the way through, and gently remove the seeds and membranes.

Prepare the Vegetarian Filling

1. While the peppers are roasting, heat olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
4. Stir in the corn kernels and cook for 2 more minutes.
5. Add the drained black beans, cooked rice, and diced tomatoes with chilies.
6. Mix in all the spices: cumin, oregano, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
7. Reduce heat and simmer for 5 minutes, allowing the flavors to meld together.
8. Remove from heat and stir in the fresh cilantro and 1 cup of the shredded cheese until melted.

Stuff and Bake the Peppers

1. Reduce oven temperature to 375°F (190°C).
2. Carefully spoon the filling into each roasted poblano pepper through the slit you created.
3. Place the stuffed peppers back on the baking sheet, with the open side facing up.
4. Sprinkle the remaining ½ cup of cheese on top of each pepper.
5. Bake for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.
6. For a more golden top, broil for the last 2 minutes, watching carefully to prevent burning.

Serve and Enjoy your Vegetarian Stuffed Poblano Peppers

• Serve warm with lime wedges, sliced avocado, a dollop of sour cream, additional cilantro, and hot sauce if desired.
• Let the vegetarian stuffed poblano peppers rest for 5 minutes before serving.

1. Step 1: Prepare the Poblano Peppers
   Roast poblano peppers until blistered, then cool and deseed.

2. Step 2: Prepare the Vegetarian Filling
   Cook vegetables, beans, rice, and seasonings into a hearty filling.

3. Step 3: Stuff and Bake the Peppers
   Fill peppers with stuffing, top with cheese, and prepare to bake.

4. Step 4: Vegetarian Stuffed Poblano Peppers
   Serve hot with toppings like avocado, lime, and sour cream.

Helpful Hints and Tips for perfect Vegetarian Stuffed Poblano Peppers

Perfect Roasting Technique: For easier peeling, place the roasted poblanos in a paper bag and seal for 5-10 minutes after roasting. The steam will loosen the skin, making it easier to remove if you prefer skinless peppers.

Make Ahead Option: You can roast the peppers and prepare the filling up to a day ahead. Store them separately in the refrigerator, then stuff and bake just before serving for a quick dinner solution.

Heat Management: If you're sensitive to spice when handling poblanos, wear gloves to prevent the capsaicin from irritating your skin or accidentally touching your eyes.

Filling Consistency: If your filling seems too dry, add a splash of vegetable broth or the juice from the canned tomatoes to moisten it without making it soggy.

Dietary Benefits & Serving Suggestions for Vegetarian Stuffed Poblano Peppers

These vegetarian stuffed poblano peppers are naturally high in fiber, protein, and essential nutrients. They're gluten-free as written and can be easily made vegan by omitting the cheese or using plant-based alternatives.

This dish works beautifully as a standalone meal or paired with simple sides:

• A fresh green salad with lime vinaigrette
• Mexican rice or cauliflower rice for a lower-carb option
• Warm corn tortillas
• Simple black bean soup
• Mexican street corn (elote)

For a complete feast, serve these stuffed poblanos alongside homemade guacamole and fresh salsa with tortilla chips for dipping.

Recipe Variations & Substitutions

Quinoa Stuffed Poblano Peppers

Replace the rice with cooked quinoa for added protein and a slightly nuttier flavor profile. This makes an excellent quinoa stuffed pepper variation that's even more nutritionally dense.

Italian-Inspired Vegetarian Stuffed Peppers

For vegetarian stuffed peppers with an Italian twist, swap the Mexican spices for Italian seasoning, use cannellini beans instead of black beans, and substitute mozzarella and parmesan for the Mexican cheese blend. Add some chopped spinach or kale to the filling for extra greens.

Mexican Stuffed Peppers with Refried Beans

Use refried beans instead of whole black beans for a creamier, more traditional Mexican stuffed pepper. Add a layer of enchilada sauce at the bottom of your baking dish before adding the peppers for extra flavor.

Air Fryer Stuffed Peppers

If you have an air fryer, you can make air fryer stuffed peppers by roasting the poblanos at 350°F for 8-10 minutes, then stuffing and cooking them for another 5-7 minutes until heated through and the cheese is melted.

Healthy Bell Pepper Version

For those who prefer less heat, this filling works beautifully in bell peppers too. Simply substitute 4 large bell peppers (any color) for the poblanos for easy stuffed bell peppers that are completely mild but still flavorful.

Equipment

• Baking sheet
• Parchment paper (optional, for easier cleanup)
• Large skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing spoon
• Oven mitts

A good quality baking sheet with rims will prevent any juices from spilling into your oven. If you're making this recipe frequently, consider investing in pepper roasting racks that hold the peppers upright during baking for a more professional presentation.

Storage

These vegetarian stuffed poblano peppers keep well in the refrigerator for up to 4 days. Store them in an airtight container once completely cooled.

To reheat, place the stuffed peppers in a microwave-safe dish and heat for 2-3 minutes, or warm them in a 350°F oven for about 15 minutes until heated through.

For meal prep, you can freeze the fully cooked stuffed peppers for up to 3 months. Wrap each pepper individually in foil, then place them in a freezer bag. Thaw overnight in the refrigerator before reheating.

FAQ

From My Kitchen to Yours: A Plant-Powered Favorite You'll Crave Again and Again

There’s just something magical about a recipe that checks all the boxes—flavorful, comforting, nourishing, and endlessly customizable. These Vegetarian Stuffed Poblano Peppers are exactly that. With their smoky charred shells and satisfying, veggie-packed filling, they’ve become one of those dishes I turn to when I want a little extra warmth on the table—whether it’s a cozy weeknight dinner or a casual gathering with friends.

And if you’re on a roll with meatless meals, don’t stop here! You might also fall in love with my go-to Veggie Lasagna—it’s layered with flavor and perfect for make-ahead dinners. Or, for something sweet to balance the spice, check out my fun and easy Starbucks Cake Pops recipe—always a crowd-pleaser!

No matter where you are on your cooking journey, I hope these Vegetarian Stuffed Poblano Peppers bring a little joy and inspiration to your kitchen. If you try them, I’d truly love to hear how they turned out—drop a comment or tag @TastyEatsCo on your photos. Your kitchen adventures make this community so special.

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Pairing

These are my favorite dishes to serve with this Vegetarian Stuffed Poblano Peppers recipe:

Vegetarian Stuffed Poblano Peppers Recipe

Smoky, hearty, and veggie-packed, these Vegetarian Stuffed Poblano Peppers are a cozy, flavor-loaded main dish that’s perfect for meatless dinners, gatherings, or meal prep.

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Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Keyword: Best vegetarian stuffed poblano peppers, Healthy vegetarian stuffed poblano peppers, Mexican stuffed poblano peppers, Stuffed poblano peppers vegetarian Indian, Stuffed poblano peppers vegetarian quinoa, Stuffed poblano peppers with cheese, Vegetarian stuffed poblano peppers recipe, Vegetarian stuffed poblano peppers with rice

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Cool & Assemble: 10 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 stuffed peppers

Calories: 275kcal

Cost: $10–12

Equipment

• 1 Baking sheet Rimmed, for roasting peppers
• 1 Large skillet For sautéing filling
• 1 Mixing spoon To stir filling
• 1 Cutting board For prepping vegetables
• 1 Sharp knife For slicing peppers
• 1 Measuring cups and spoons For accuracy
• 1 Parchment paper Optional, for easy cleanup
• 1 Oven mitts For safe handling

Ingredients

For the Peppers

• 6 large poblano peppers firm and dark green
• 2 tablespoons olive oil for roasting
• 1 teaspoon salt to season peppers

For the Filling

• 1 tablespoon olive oil for sautéing
• 1 medium onion diced
• 3 cloves garlic minced
• 1 medium red bell pepper diced
• 1 cup corn kernels fresh or frozen
• 1 can (15 oz) black beans drained and rinsed
• 1 cup cooked rice white or brown
• 1 can (14.5 oz) diced tomatoes with green chilies drained slightly
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper optional
• salt and pepper to taste
• 0.25 cup fresh cilantro chopped
• 1.5 cups shredded cheese Mexican blend or pepper jack

For Serving

• fresh lime wedges optional
• sliced avocado optional
• sour cream or Greek yogurt optional
• chopped cilantro for garnish
• hot sauce optional

Instructions

• Preheat oven to 400°F. Brush peppers with olive oil and roast 15–20 min, turning halfway.
• Let peppers cool. Slice open and remove seeds and membranes gently.
• Heat oil, sauté onion, garlic, and bell pepper until soft.
• Stir in corn, beans, rice, tomatoes, spices. Simmer 5 min.
• Mix in cilantro and 1 cup cheese until melted.
• Spoon filling into peppers and top with remaining cheese.
• Reduce oven to 375°F. Bake 15–20 min until heated through.
• Garnish with lime, avocado, sour cream, and cilantro.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1stuffed pepper | Calories: 275kcal | Carbohydrates: 29g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 420mg | Potassium: 540mg | Fiber: 6g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 66mg | Calcium: 170mg | Iron: 2.2mg