Best Stuffed Poblano Peppers

Introduction

Best Stuffed Poblano Peppers deliver bold, comforting flavor with just the right amount of heat. Mild poblano chiles are roasted until tender, then filled with a savory, satisfying stuffing—typically a blend of rice, beans, vegetables, and melty cheese—before being baked to perfection. The result is a hearty, crowd-pleasing dish that works beautifully as a vegetarian main or a flavorful side, with endless options to customize to your taste.

Why you’ll love this recipe

• Mild heat with rich roasted flavor
• Hearty, filling, and satisfying
• Easy to customize with meat or vegetarian fillings
• Great for meal prep and leftovers
• Naturally gluten-free

Ingredients (serves 4)

• 4 large poblano peppers
• 1 tbsp olive oil
• 1 cup cooked rice (white or brown)
• ½ cup black beans, rinsed and drained
• ½ cup corn kernels (fresh or frozen)
• ½ cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
• ¼ cup diced onion
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and black pepper to taste
• Optional toppings: sour cream, cilantro, salsa

Essential Tools and Equipment

• Baking sheet
• Aluminum foil or parchment paper
• Mixing bowl
• Knife + cutting board
• Spoon

Step-by-step process (detailed)

1. Roast the poblano peppers

Preheat oven to 425°F (220°C). Place whole poblano peppers on a baking sheet and drizzle lightly with olive oil. Roast 15–20 minutes, turning once, until skins blister and peppers soften. Remove from oven and cover loosely with foil for 10 minutes to steam.

2. Prepare the peppers

Once cool enough to handle, gently peel away loose blistered skin. Slice a lengthwise slit in each pepper and carefully remove seeds and membranes, keeping the pepper intact for stuffing.

3. Make the filling

In a mixing bowl, combine cooked rice, black beans, corn, onion, cumin, chili powder, salt, pepper, and half of the shredded cheese. Mix until evenly combined. The filling should be moist but not wet.

4. Stuff the peppers

Spoon the filling evenly into each poblano, gently pressing to fill without tearing the pepper. Arrange stuffed peppers snugly in a baking dish.

5. Add cheese topping

Sprinkle remaining cheese over the tops of the peppers for a golden, melty finish.

6. Bake until bubbly

Bake at 375°F (190°C) for 20–25 minutes, until peppers are tender and the cheese is fully melted and lightly golden.

7. Rest and serve

Let peppers rest 5 minutes before serving. Top with sour cream, cilantro, or salsa as desired.

Mistakes to avoid

• Skipping roasting — raw poblanos stay tough
• Overfilling — peppers may split
• Too much liquid in filling — soggy result
• High heat after stuffing — cheese can burn
• Removing all skin aggressively — peppers tear easily

Variations of Best Stuffed Poblano Peppers

• Cheesy Rice — add cream cheese or queso fresco
• Chicken Stuffed — mix in shredded cooked chicken
• Beef or Turkey — add seasoned ground meat
• Mexican-Inspired — add salsa or enchilada sauce
• Low-Carb — replace rice with cauliflower rice

Tips for storage & make-ahead

• Refrigerate leftovers up to 3 days
• Reheat covered in the oven or microwave
• Assemble ahead and bake just before serving
• Freeze unbaked stuffed peppers up to 2 months

Frequently Asked Questions

Are poblano peppers spicy?
They’re mild, with gentle heat that mellows further when roasted.

Can I skip peeling the skins?
Yes, but peeling improves texture and flavor.

What cheese works best?
Monterey Jack melts well; cheddar adds a sharper flavor.

Can I make this vegan?
Yes—use plant-based cheese or skip cheese entirely.

Conclusion

Best Stuffed Poblano Peppers combine smoky roasted chiles with a hearty, flavorful filling for a dish that’s comforting, versatile, and deeply satisfying. Whether you keep them vegetarian or add protein, these stuffed poblanos deliver big flavor with simple ingredients and straightforward technique—perfect for weeknight dinners or casual entertaining.