Something not Indian yet close enough ~ Stuffed Poblano Peppers
Poblano pepper is a mild chili pepper but a little bit spicier than a bell pepper . This is one of the most popular peppers grown in Mexico and prepared in various ways. It is usually roasted and peeled (which I will explain below) and stuffed with various vegetables and/or other stuff.
Today I was in a mood for having something different; something that was spicy with complex flavors, has wonderful aroma that arouses your taste buds yet not too different from my traditional Indian food. What could be better than a Mexican food. I was always dumbfounded to see the similarities between our culture and Mexican from the way we live in a big family, the food such as tortilla, to spices, skin color and more. I have been many times mistakenly taken as a Mexican and some people talk to me in Spanish before not too late I had to stop and say “No Spanish” with my hands showing sign language for a “No”. So, here you go I bought some fresh poblano pepper for lunch.
8 Poblano peppers (2 for each person)
1 medium size onion chopped
15 oz can or 1 cup corn
15 oz can or 1 cup black bean
3 – 4 cloves of garlic finely chopped
2 – 3 tsp red chili powder or per taste
1 – 1&1/2 tbsp cumin powder
3 – 4 cups cooked rice
1 lime or lemon
Salt to taste
1/2 – 1 cup grated cheese of your choice. I prefer fontina as it is mild.
Roast the pepper in an oven with broiler on or stove top on all sides. Then, put the peppers in a ziploc or paper bag and let them cool.
Roasted poblano pepper
In the mean time heat oil in a pan and saute onions and garlic. Then add the chili powder, cumin powder, mix well. Add corn, black beans and mix with spices. Add rice, salt, squeeze some lime juice, chopped cilantro and mix. Adjust seasonings if necessary. Now, if the peppers have cooled down, peel the skin. Core the top of the pepper so that the seeds are removed. Stuff the rice mixture in each pepper and slit open the narrow side of the pepper half way. Sprinkle with cheese on th slit open end and bake it in a preheated 350F degree oven for about 5 minutes or until the cheese has melted well and the pepper & stuffing has warmed through. Serve hot with a side of salsa and guacamole.
Stuffed Poblano Pepper with a side of salsa and guacamole
Looks lovely! I shall try this recipe. Thanks.
omg, that looks like a bit of tex-mex heaven! i so need to make this!
i made these and have posted about it on my blog. i’ve linked back to yours. these were absolutely delicious! thanks so much for your generosity in sharing the recipe!
yummy..!!! too good.. can i have some? 🙂
i am going to make this for lunch today!! thank you for the recipe and the lovely pictures!!
This doesn’t say how much chopped cilantro to use.
The amount really depends on your taste. Some people like the aroma very much and some don’t. So, you can add as much as you please. I added may be 2 tbsp worth.
I made these last night and they were great. Thanks for the recipe!
WOW, this recipe is totally AWESOME!!!
Thanks so much for posting this one. 😉
When can I come down for dinner bro?
Anytime Jimbo. Give this recipe a try, I bet it will taste great.
this recipe is ABSOLUTELY delicious!! thank you so much for posting it.
Thanks Vera. I am glad you liked it. Give this recipe a try, I bet it will taste great.
sounds great just don’t like corn guess it could be omitted
I use these peppers for stuffing also but in a different recipe: you make a delicious potato purée or sweet potato purée with butter, milk, salt & pepper. Stuff the peppers with the purée and cover with cheddar cheese then broil for a few minutes. Try it for a change.
Thank you Louise for checking out the recipe. I will surely give your version a try.
And lucky you to live somewhere where you can vegetarian fontina!
Thanks Melody. I am sure you can make vegetarian food out of the ingredients and produce that you get where you live. Let me know if I can be of any help.
Hi! Your recipe looks delicious. I will be making this for my husband and I soon. Thanks!
Thanks Nallely. I hope it turns out well and you all like it.
white rice ? why not use spic spanish rice ?
Does this recipe really mean “1 black bean”?
John, Thanks for spotting that. I have updated the recipe.
Looked amazing..so i tried it. I was worried about cooking rice, this was a last minute recipe and i only had long grained in the bag..(and not boil-in-a-bag either) but the rice came out great, as did the dish all together. I would highly recommend this recipe!
Thanks very much Bella. That means a lot to me. I am so glad that the recipe turned out great for you.
This looks great
I tried this and everyone in my family loved it.
Thanks for this wonderful website.
Beena, so glad it came out well and everyone was happy. Man, it has been so long since I made this myself.. thanks for reminding me 🙂
Made this last night for dinner – really good! The rice mixture looked a bit dry to me, so I added a can of diced tomato and it turned out great. I also ended up with a lot of the rice mixture left over, so I added a can of chopped green chilies and we’re going to have the rice as a side dish tonight. Hubby really liked the stuffed peppers, so this recipe is going into my meal rotation. Thanks!
Brenda, thanks a lot for the feedback. I am so happy to hear that it turned out well and everyone liked it. This is what keeps me going!
8 poblamo peppers in my CSA box today!!!! – I’ll be making this again tonight- yum!
This looks great but my husband doesn’t like rice. Any substitute suggestions?
HI Leona, thanks so much. Try using orzo pasta instead of rice or if you like Paneer (Indian cottage cheese) you can stuff that too. Hope this helps.
Quinoa might make a good substitute.
That’s a great suggestion Tom, Thanks so much for it.
I just made these last night. Turned out pretty good considering it was the first attempt of making stuffed peppers. I had an issue where the peppers opened too much, so I wrapped them in aluminium foil, which worked well. Great recipe, thank you.
So glad it turned out well for you Tom.