Stuffed Poblano Peppers

Something not Indian yet close enough ~ Stuffed Poblano Peppers

Poblano Pepper

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

This entry was posted in Basmati Rice, Black Beans, Corn, Dals & Legumes, Fontina, Milk & Products, Pyaaz (Onion), Rice & Products, Vegetables and tagged , , , . Bookmark the permalink.

39 Responses to Stuffed Poblano Peppers

  1. Uma says:

    Looks lovely! I shall try this recipe. Thanks.

  2. alpa says:

    omg, that looks like a bit of tex-mex heaven! i so need to make this!

  3. alpa says:

    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!

  4. Anjali says:

    yummy..!!! too good.. can i have some? 🙂

  5. carolina paul says:

    i am going to make this for lunch today!! thank you for the recipe and the lovely pictures!!

  6. Jared says:

    This doesn’t say how much chopped cilantro to use.

  7. 365DaysVeg says:


    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.

  8. ndtp says:

    I made these last night and they were great. Thanks for the recipe!

  9. Terry Clark says:

    WOW, this recipe is totally AWESOME!!!
    Thanks so much for posting this one. 😉

  10. Jimbo says:

    When can I come down for dinner bro?

  11. this recipe is ABSOLUTELY delicious!! thank you so much for posting it.

  12. caroline says:

    sounds great just don’t like corn guess it could be omitted

  13. Louise C says:

    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.

  14. Melody says:

    And lucky you to live somewhere where you can vegetarian fontina!

    • 365DaysVeg says:

      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.

  15. Nallely says:

    Hi! Your recipe looks delicious. I will be making this for my husband and I soon. Thanks!

  16. jack says:

    white rice ? why not use spic spanish rice ?

  17. John Doohickson says:

    Does this recipe really mean “1 black bean”?

  18. Bella E. says:

    Looked 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!

  19. BS says:

    This looks great

  20. Beena says:

    I tried this and everyone in my family loved it.
    Thanks for this wonderful website.

    • 365DaysVeg says:

      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 🙂

  21. Brenda Cole says:

    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!

    • 365DaysVeg says:

      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!

  22. Brenda Cole says:

    8 poblamo peppers in my CSA box today!!!! – I’ll be making this again tonight- yum!

  23. Leona says:

    This looks great but my husband doesn’t like rice. Any substitute suggestions?

  24. Tom says:

    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.

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