My stuffed poblano peppers have roasted peppers filled with spiced black beans, rice, corn, and melted cheese. They bake in one pan and reheat perfectly for meal prep all week!
Why these poblano peppers are a weeknight hero!
I make these for meal prep now because two halves reheat in the microwave while I’m getting ready for work, and they actually taste better on day three than day one. Pre-roasting the peppers for 10–15 minutes softens them just enough that they finish cooking at the same time as the filling heats through, and poblanos have way more flavor than bell peppers—slight smokiness, mild heat, sturdy walls that don’t fall apart.
The spice blend builds layers without needing a long ingredient list. Day-old rice is key because it’s drier and won’t make the filling mushy. Same with draining the tomatoes completely—that’s the difference between a filling that holds together and one that turns watery.
If you like these, try black bean and sweet potato tacos for another satisfying Mexican-inspired dinner that meal preps well, or black bean enchiladas for a different take on filled and baked Mexican food.
Key ingredients and why they matter
To make my stuffed poblano peppers recipe, you’ll need roasted poblano peppers filled with black beans, rice, corn, tomatoes, green chiles, and warm spices, then topped with Monterey Jack. The mild peppers balance the smoky, savory filling, and the cheese pulls it all together without overpowering anything.
Full ingredient list and detailed instructions in the recipe card.
- Poblano peppers: Mild heat, slightly smoky flavor, and sturdy walls that hold up to baking. Look for medium-sized peppers (4–6 inches) for even portions. Larger peppers work but need more filling.
- Onion and garlic: Build savory base flavor. Yellow onion is sweet and mild. White onion works but tastes sharper.
- Spices: Cumin adds earthiness. Chili powder brings warmth without heat. Paprika adds color and subtle sweetness.
- Black beans: Protein and texture. Drain and rinse to remove excess salt and starch. Pinto beans or refried beans work in place of black beans.
- Tomatoes: Petite diced tomatoes distribute evenly through the filling. Drain well or the filling turns watery.
- Corn: Adds sweetness and pop. Frozen, canned (drained), or fresh all work.
- Rice: Day-old rice is drier and holds up better. Freshly cooked rice makes filling mushy. Long-grain white rice stays fluffy. Brown rice works but takes longer to cook beforehand.
- Green chiles: Mild heat and tangy flavor. One 4-oz can is the right amount—more makes filling wet.
- Monterey Jack cheese: Melts smoothly without being greasy. Mild flavor lets the filling shine. If you want alternatives, pepper jack adds heat; cheddar is sharper and crumbled queso fresco on top can give a fresh, tangy finish.
TIPS & TRICKS
Shruthi’s top tips
- Use day-old rice. Freshly cooked rice is too wet and makes the filling mushy. Cook rice a day ahead or spread fresh rice on a baking sheet to cool and dry out for 20 minutes. You can also use quinoa for more protein.
- Drain tomatoes completely. Wet tomatoes make soggy filling. Press them in a strainer or squeeze gently with paper towels.
- Leave stems intact when cutting peppers. The stem helps peppers hold their shape and makes them easier to handle.
- Pre-roast peppers before stuffing. Raw peppers won’t cook through in 10–12 minutes. Pre-roasting softens them so they finish at the same time as the filling.
- Don’t overstuff. Mound filling slightly but don’t pack it in. Overstuffed peppers spill during baking.
- For spicier peppers, leave some seeds in. Poblano heat varies by pepper. Most are mild but occasional peppers have a kick. Taste a small piece raw to check heat level.
- Poblano size matters. Medium peppers (4–6 inches) hold about ½ cup filling each. Larger peppers need more filling and may not fit 12 on one baking sheet.
- Let peppers cool 5 minutes before serving. They’re molten hot straight from the oven.
- Make it vegan: Skip cheese or use dairy-free cheese. Top with avocado, salsa, or cashew cream instead of sour cream.
- Add vegetables: Stir in diced zucchini, bell pepper, or mushrooms with the onion.
How to make vegetarian stuffed poblano peppers
- Cut poblano peppers in half lengthwise, leaving stem intact. Remove seeds and membranes. Brush pepper halves with olive oil and sprinkle with salt. Place peppers cut side up on a baking sheet. Bake 10–15 minutes until slightly softened.
- While peppers bake, heat the remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, 5–7 minutes. Add garlic, cumin, chili powder, and paprika. Cook until fragrant, about 30 seconds.
- In a large bowl, combine onion mixture, black beans, drained tomatoes, corn, rice, green chiles, remaining salt, and pepper. Stir until well combined.
- Remove peppers from oven. Fill each pepper half with filling, mounding slightly. Top each with cheese.
- Return to oven and bake 10–12 minutes until heated through and cheese is melted and bubbly.
- Top each pepper half with a dollop of sour cream. Garnish with cilantro. Serve with lime wedges.
How to serve stuffed poblano peppers
Serve these with a quick cabbage slaw with cilantro lime dressing for a complete meal. Add guacamole salsa, mango salsa, or serve with warm tortillas for scooping and leftovers.
Storage and reheating suggestions
To store leftovers, refrigerate in an airtight container up to 4 days. Reheat individual peppers in a microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes.
Want to make filling ahead? Cook them up to 2 days in advance and store in the fridge. Stuff peppers the day you bake them.
Freeze for later. Assemble stuffed peppers, wrap tightly, and freeze up to 2 months. Bake from frozen—add 5 minutes to baking time and cover with foil for the first 15 minutes.
More easy stuffed dinner recipes
Easy enough for weeknights, good enough for guests. Try these recipes next!
Vegan Stuffed Peppers
Stuffed Acorn Squash
Black Bean Stuffed Peppers
Stuffed Spaghetti Squash
Stuffed Poblano Peppers
Ingredients
For the peppers:
- 4 medium poblano peppers
- 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt, divided
For the filling:
- 1 small yellow onion, diced (~1 cup)
- 2 cloves garlic, minced
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 1 15-oz can black beans, drained and rinsed
- 1 14-oz can petite diced tomatoes, drained
- ¾ cup corn, frozen, canned and drained, or fresh
- ¾ cup long-grain white rice, cooked
- 1 4-oz can diced green chiles
- ¼ teaspoon black pepper
For topping:
- 1½ cups shredded Monterey Jack cheese
- ½ cup sour cream
- fresh cilantro, chopped, for garnish
- lime wedges, for serving
Instructions
- Heat oven to 375°F.
- Cut poblano peppers in half lengthwise, leaving stem intact. Remove seeds and membranes. Brush pepper halves with ½ tablespoon olive oil and sprinkle with ¼ teaspoon salt.
- Place peppers cut side up on a baking sheet. Bake 10–15 minutes until slightly softened.
- While peppers bake, heat remaining ½ tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, 5–7 minutes. Add garlic, cumin, chili powder, and paprika. Cook until fragrant, about 30 seconds.
- In a large bowl, combine onion mixture, black beans, drained tomatoes, corn, rice, green chiles, remaining ¾ teaspoon salt, and pepper. Stir until well combined.
- Remove peppers from oven. Fill each pepper half with filling, mounding slightly. Top each with cheese (about 3 tablespoons per half).
- Return to oven and bake 10–12 minutes until heated through and cheese is melted and bubbly.
- Top each pepper half with a dollop of sour cream (about 1 tablespoon each). Garnish with cilantro. Serve with lime wedges.
Notes
- Use day-old rice for best texture—freshly cooked rice can make filling mushy
- Drain tomatoes well or filling will be too watery
- For spicier peppers, leave some seeds in or add jalapeños to filling
- Poblanos vary in size—look for medium peppers (4–6 inches) for consistent portions
- Use pepper jack for more heat, swap black beans for pinto beans, or use quinoa instead of rice.
- Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or a 350°F oven until warmed through.
- The filling can be cooked up to 2 days in advance, or the peppers fully assembled up to 1 day ahead and refrigerated.
- Assemble peppers and freeze unbaked for up to 2 months; add a few extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
