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Mexican Style Stuffed Poblano

Mexican Style Stuffed Poblano

Mexican Style Stuffed Poblano peppers make an easy side dish or serve a couple of them as a great vegetarian main. Perfect for meatless Monday.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish, Vegetarian
Cuisine Tex-Mex
Servings 4 servings
Calories 310 kcal


  • 4 poblano chilis cut in half laterally, seeds and ribs removed ( it's nice to leave the stem on for presentation. )
  • ½ recipe Cara's Mexican Style Broken Rice
  • 1 cup canned or homemade, black beans, drained and rinsed
  • 1 cup corn kernels preferably fresh
  • ½ cup diced onion*
  • 2 jalapeño peppers seeded and diced*
  • 1 cup diced tomatoes * if you are using the salsa, skip the onion, jalapeño, and tomatoes portion and use 1 cup salsa
  • ½ teaspoon cumin or to taste
  • 1 teaspoon chili powder or to taste
  • Salt and pepper to taste
  • 1 ½ cups shredded jack cheese divided (or you could use a blend, and you can certainly use as much, or as little as you like)


  • Heat oven to 375 °F  Mix together the rice, black beans, and corn. 
  • If using fresh ingredients, heat a little oil in a sauté pan; add the onion and jalapeño, sauté for about 2 minutes, then add the tomatoes. Cook just until the tomatoes start to break down and give up some of their juices. Add to the rice mixture. 
  • If using the salsa just add. 
  • Add ¾ cup cheese along with the cumin, chili powder, salt, and pepper. Mix well; taste and adjust seasonings.
  • Place the peppers cut side up in a baking dish; fill with the filling. Cover the pan with foil and place in the oven. Bake until hot, about 30 minutes. Uncover; add the remaining cheese evenly over the top, broil for 3 - 5 minutes, or until the cheese is bubbly. 


Serving: 1gCalories: 310kcalCarbohydrates: 39gProtein: 15gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 25mgSodium: 489mgFiber: 7g
Keyword stuffed peppers, Tex-Mex, vegetarian stuffed peppers
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