Stuffed Poblano Peppers {A Meatless Monday Recipe

Stuffed Poblano Peppers {A Meatless Monday Recipe

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This easy-to-follow and delicious stuffed poblano peppers recipe is a healthy way to enjoy poblanos. The poblano chiles are roasted and stuffed with sautéed onions, black beans, sweet corn, and cheese with sweet pops of heat from jalapenos and chunky salsa.

Using my recipe for Meatless Mexican Zucchini Boats as inspiration, I created a stuffed poblano that is so hearty it will even satisfy even the hard-core carnivore.

Try this recipe for Meatless Monday!

ingredients to make recipe

The Ingredients

A detailed description of the ingredients can be found in the recipe card at the end of this post.

  • Extra-virgin olive oil: to keep things from sticking
  • Poblano Peppers: the star ingredient! choose peppers that are equal in size and have a uniform shape. The straighter the better, as some tend to curl on the ends.
  • The Vegetables: fresh corn, onion, garlic, seeded, and diced jalapeno pepper.
  • Seasonings: garlic, chili powder (Chili Powder is not hot! It’s a blend of chiles, herbs, and other spices.), cumin, sea salt, and freshly cracked black pepper.
  • Salsa: use your favorite brand or make your own.
  • Beans: Black beans to add fiber and texture.
  • Lime Juice: to help brighten the savory flavors.
  • Cheese:  slices of queso fresco and shredded cheddar cheese are used to bind everything all together and used for serving if desired.
sliced peppers on cutting board

How To Make Stuffed Poblano Peppers

Preheat oven to 400 degrees F. Line a large baking sheet.  – I didn’t line the baking sheet and wish I had.

Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Slice the pepper lengthwise down the center.

Brush the peppers with 1 tablespoon of the olive oil. Place them skin side down onto the prepared pan; set aside.

brushing slice of pepper with oil

Open the can of beans rinse and allow to drain.

Heat the remaining olive oil in a large, deep non-stick pan over medium-high heat. Add the onions, garlic, and jalapeño to the pan; cook until they are soft, about 5 to 10 minutes.

Season with chili, cumin and a pinch of salt and pepper. Smash about ½ of the rinsed and drained black beans with the back of a spoon or fork and add to the mixture. Cook about two minutes.

onions, beans and jalapeno in skillet

Stir in the salsa to combine.

pouring salsa into the pan

Add in the remaining whole black beans and corn; warm through, about 3 to 5 minutes.

Turn off the heat and stir in cheddar cheese.

stuffing mixture in skillet

Place one slice of queso fresco inside each pepper.

slices of pepper with cheese in them

Divide the filling between each pepper, about ¼ cup for each pepper. Place the pan inside the oven.

Stuffed poblano peppers

Bake for approximately 30 to 40 minutes or until the peppers are cooked but still have some structure to them. Cooking too long will turn mushy.

Stuffed poblano peppers stuffed with sweet pops of heat, sauteed onions, jalapenos, black beans, sweet corn, chunky salsa and cheese. | TheMountainKitchen.com

Remove the peppers from the oven. Garnish with sour cream, an extra sprinkle of grated cheese, fresh cilantro and a squeeze of fresh lime juice. Serve these while they are warm.

Stuffed poblano peppers garnished and ready to eat

Sure, leaving out the queso fresco would make it even healthier, but I don’t have the willpower to withhold cheese.

If you love poblanos, do not miss out on this recipe. My addiction to poblanos just got a lot worse…

stuffed poblano peppers on sheet pan
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Stuffed Poblano Peppers

Stuffed poblano peppers are stuffed with sweet pops of heat, sauteed onions, jalapenos, black beans, sweet corn, chunky salsa and cheese.
Course Appetizer, Main Course
Cuisine Mexican, Vegetarian / Meatless Monday
Keyword chili peppers, stuffed poblano
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 371kcal

Ingredients

  • 2 tablespoons extra virgin olive oil divided
  • 4 medium poblano peppers
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 jalapeño pepper seeded and diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • sea salt and fresh cracked black pepper to taste
  • ½ cup salsa
  • 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • Juice ½ lime
  • 1 cup cheddar cheese shredded + some for serving (optional)
  • 8 slices queso fresco

Optional Toppings For Serving: sour cream, fresh cilantro and fresh lime juice, for garnish

    Instructions

    • Preheat oven to 400 degrees F. Line a large baking sheet.
    • Rinse and dry the poblanos. Brush with 1 tablespoon of the olive oil. Cut a thin slice off the tops and remove the core and seeds. Slice the pepper lengthwise down the center. Place on the prepared pan; set aside.
    • Open the can of beans rinse and allow to drain.
    • Heat the remaining olive oil in a large, deep non-stick pan over medium-high heat. Add the onions, garlic and peppers, and cook until they are soft, about 5 to 10 minutes. Season with chili, cumin and a pinch of salt and pepper. Smash about ½ of the black beans with the back of a spoon or fork and add to the mixture. Cook about two minutes.
    • Add the salsa, remaining whole beans and corn; warm through, about 3 to 5 minutes.
    • Turn off the heat and stir in cheddar cheese.
    • Place one slice of queso fresco inside each pepper. Divide the filling between each pepper, about ¼ cup for each pepper. Place the pan inside the oven. Bake for approximately 30 to 40 minutes or until the peppers are cooked but still have some structure to them. Cooking too long will turn mushy.
    • Remove the peppers from the oven. Garnish with sour cream, an extra sprinkle of grated cheese, fresh cilantro and a squeeze of fresh lime juice. Serve these while they are warm.

    Nutrition

    Calories: 371kcal | Carbohydrates: 39g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 844mg | Potassium: 845mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 110.1mg | Calcium: 289mg | Iron: 3.5mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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