Poblano peppers, known for their rich, smoky flavor and mild heat, are a staple in Mexican cuisine. Originating from the state of Puebla, Mexico, these deep green, heart-shaped peppers are beloved for their versatility and depth of flavor. When roasted, poblanos develop a slightly sweet, earthy taste that pairs beautifully with cheese, meats, grains, and more.
Poblano recipes are special because they combine approachable spice with gourmet flair, making them perfect for everything from weeknight dinners to festive occasions. Whether stuffed, blended into soups, or sautéed in sauces, poblanos add a bold, authentic touch to any meal.
Ingredients
Here’s a classic recipe for Stuffed Poblano Peppers with Cheese and Black Beans, a hearty, vegetarian-friendly dish packed with flavor:
For the Filling:
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4 large poblano peppers
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1 tablespoon olive oil
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 cup cooked black beans (or 1 can, rinsed and drained)
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1 cup cooked rice (white, brown, or cauliflower rice)
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1 teaspoon cumin
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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1 cup shredded Monterey Jack or Oaxaca cheese
Optional Toppings:
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Fresh cilantro, chopped
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Sour cream or Mexican crema
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Avocado slices or guacamole
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Salsa or hot sauce
Substitutions:
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Vegan: Use plant-based cheese and oil instead of dairy.
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Low-carb: Replace rice with cauliflower rice.
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Dairy-free: Omit cheese or use a dairy-free cheese alternative.
Step-by-Step Cooking Instructions
Step 1: Roast the Poblano Peppers
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Preheat your oven to 425°F (220°C).
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Place the poblanos on a baking sheet and roast for 20 minutes, turning halfway through, until the skins are blistered and charred.
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Remove and place them in a covered bowl or zip-top bag to steam for 10 minutes. This helps loosen the skin.
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Peel off the skins, then carefully slit each pepper lengthwise and remove seeds.
Step 2: Prepare the Filling
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In a skillet, heat olive oil over medium heat.
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Sauté onions for 3–4 minutes until soft, then add garlic and cook for 1 minute.
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Stir in black beans, rice, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
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Remove from heat and mix in half the shredded cheese.
Step 3: Stuff the Poblanos
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Gently open each pepper and fill with the bean and rice mixture.
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Sprinkle remaining cheese on top.
Step 4: Bake the Peppers
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Preheat oven to 375°F (190°C).
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Place stuffed poblanos in a baking dish. Cover with foil and bake for 15 minutes.
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Remove foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Common Mistakes to Avoid:
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Skipping the steam step after roasting makes peeling the skin difficult.
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Overstuffing can cause peppers to tear—be gentle.
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Undercooking the filling may leave flavors underdeveloped—sauté thoroughly.
Pro Tips and Cooking Techniques
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Roasting Tip: Use a gas flame, broiler, or grill for a smokier char on your poblanos.
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Cheese Tip: Blend cheeses like Monterey Jack, cheddar, and queso fresco for layers of flavor.
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Tool Tip: A small spoon works best for removing seeds without tearing the pepper.
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Batch Prep: You can roast and peel poblanos ahead of time and store them in the fridge for 2–3 days.
Variations and Customizations
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Meat Lovers: Add ground beef, turkey, or shredded chicken to the filling.
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Gluten-Free: This recipe is naturally gluten-free—just check your canned beans and spices for cross-contamination.
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Low-Carb: Use riced cauliflower and skip the beans for a keto-friendly version.
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Regional Twist: Try adding corn, chorizo, or chipotle sauce for a Southwestern spin.
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Fusion Flavors: Add curry spices, coconut rice, or tofu for an international twist.
Serving Suggestions
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Presentation: Top with a drizzle of crema, fresh cilantro, and a sprinkle of cotija cheese for a restaurant-quality look.
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Side Dishes:
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Mexican street corn (elote)
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Cilantro-lime rice
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Refried beans
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Tortilla chips and guacamole
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Beverage Pairings:
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Hibiscus agua fresca
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Lime margaritas
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Sparkling water with lime
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Nutritional Information (Per Stuffed Poblano, Approximate)
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Calories: 280
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Protein: 12g
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Carbohydrates: 30g
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Fats: 12g
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Fiber: 7g
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Sugar: 2g
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Sodium: 400mg
Note: Nutritional values may vary based on specific brands and portion sizes.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Prep and stuff the peppers, then refrigerate. Bake just before serving.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I freeze stuffed poblanos?
A: Absolutely. Wrap individually and freeze. Bake from frozen at 375°F for 30–35 minutes.
Q: What if I can’t find poblano peppers?
A: Substitute with Anaheim or bell peppers, though they’ll have a milder flavor.
Q: Are poblanos very spicy?
A: No, they’re generally mild. Removing seeds and membranes reduces heat even more.
Closing Thoughts
Poblano peppers are a true gift to home cooks—easy to handle, rich in flavor, and endlessly adaptable. Whether you’re new to the kitchen or a seasoned foodie, poblano recipes open the door to hearty meals with Mexican flair. Give this stuffed poblano recipe a try and make it your own with your favorite fillings and toppings!
