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Side view of roasted vegetarian stuffed poblano peppers on plate

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
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool & Assemble: 10 minutes
Total Time: 1 hour 5 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