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Vegetarian Black Bean and Rice Stuffed Poblano Peppers

Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers.

Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers. | Curious Cuisiniere

In our house growing up, stuffed peppers were a much-loved weeknight meal that mom could prep ahead of time and let slow roast in the oven, simmering and bubbling in an Italian tomato sauce.

Our Vegetarian Stuffed Poblano Peppers Recipe

These Vegetarian Stuffed Poblano Peppers are a fun and healthy Mexican twist on the classic dish that I grew up with.

Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers. | Curious Cuisiniere

Black beans and rice make for the perfect filling for these stuffed poblano peppers. Mix in some creamy cheese and bright cilantro, there is so much flavor in these stuffed peppers that you won’t even miss the meat!

The beautiful thing about poblano peppers is that while they can be quite spicy, they lose much of their heat the longer they are cooked. So, you have control over this dish to bring the spice-level to exactly where your family likes it – hot and wild or mild and flavorful.

Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers. | Curious Cuisiniere

Black Bean and Rice Stuffed Poblanos from Curious Cuisiniere
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Vegetarian Stuffed Poblano Peppers

Beans, rice, and creamy cheese are the perfect filling for these Vegetarian Stuffed Poblano Peppers.
Yield: 4 stuffed peppers
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 566kcal
Author: Sarah | Curious Cuisiniere

Ingredients

  • 4 medium poblano peppers
  • 1 ½ c cooked black beans, drained if canned
  • 1 1/3 c cooked rice
  • 1 c diced tomatoes, drained if canned
  • 1 onion, minced
  • 1/4 c fresh cilantro, chopped and packed
  • 1 tsp salt
  • ½ tsp cumin
  • 1 apache or jalapeno pepper, veined and minced (optional)
  • ½ c queso fresco or Monterrey Jack cheese, shredded

Instructions

  • Preheat oven to 450F.
  • Wearing gloves, carefully cut the top off of the poblano peppers, creating a lid (as if you were prepping a pumpkin for carving). Remove the seeds and veins from inside the peppers.
  • In a large bowl, mix together black beans, cooked rice, diced tomatoes, minced onion, cilantro, salt, and cumin. Add minced jalapeno, if using. Mix all ingredients well. Add cheese, and mix until combined.
  • Stuff each pepper with rice mixture, leaving enough room at the top for the ‘lid’ you created earlier to return to its place.
  • Lay the stuffed, capped peppers on a foil-lined baking sheet. Bake for 30 minutes, checking and turning every 10 minutes or so, to be sure they are not burning.
  • Serve warm, with salsa and sour cream.

Notes

Pobalanos, while they can be spicy when raw, lose much of their heat during cooking. For a spicier stuffed pepper, you can serve the peppers after about 20 minutes, while the peppers' flesh is still slightly crisp. For a milder pepper, cook until the peppers are soft.

Nutrition

Serving: 1stuffed pepper | Calories: 566kcal | Carbohydrates: 104.2g | Protein: 26.7g | Fat: 4.2g | Saturated Fat: 1.9g | Cholesterol: 10mg | Sodium: 714mg | Fiber: 13.9g | Sugar: 6.6g

 

 

 

Recipe Rating




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Family Foodie

Friday 7th of February 2014

What a fun #WeekdaySupper -- I would love to enjoy this dish with a crisp white glass of wine!

Sarah

Friday 7th of February 2014

That sounds perfect!

Renee Dobbs

Friday 7th of February 2014

I love stuffed peppers but my husband won't eat bell peppers at all. This is the perfect solution! And I just love the Mexican flavors.

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