How to make Stuffed Poblano Peppers? (Filled with Bold and Zesty Flavor)

• Food: Stuffed Poblano Peppers
• Writer: Nicolas Wilson
• Content-Type: Food Blog

These stuffed poblano peppers are the healthiest meal you’ll ever have! They’re light and airy, quick to prepare and bursting with robust, zesty flavor.

This recipe for stuffed poblano peppers may become my new summertime favorite. It features all of the greatest aspects of stuffed bell peppers – a fresh, tasty filling, interesting garnishes, and juicy roasted peppers – but with the addition of poblanos.

The whole thing is incredibly fresh, tasty, and a lot of fun to eat.

If you’ve never cooked with poblano peppers before, they’re mild-to-medium-hot chili pepper. They range from 1,000 to 2,000 Scoville heat units on the Scoville scale, which assesses how hot peppers are.

Bell peppers have a value of 0, whereas jalapenos might have a score of 2,500 to 8,000.

Poblano peppers are normally moderate in my experience, but if you’re sensitive to spice, choose them with caution. In this dish, larger poblano peppers (which are normally less spicy) or regular bell peppers can be used.

Ingredients for Stuffed Poblano Peppers

I stuff my poblano peppers with a mixture of fresh vegetables and heartier plant-based components. It’s full of robust, zesty flavor, but it’s also light and refreshing. Here’s what you’ll find inside:

• This meal is rich and fulfilling because of the rice and black beans! Both white and brown rice works well in this dish, so use whichever you have on hand.
• Cauliflower is the key element in this filling that makes it so light! It makes you feel like you’re eating more rice than you are when it’s broken into little pieces or processed into cauliflower rice.
• Cumin, coriander, and oregano lend a great aromatic flavor to the dish.
• Diced red onion, red bell pepper, and fresh spinach — These ingredients add a blast of flavor and make these peppers feel incredibly fresh.
• Lime juice and tomatillo salsa give it a tart, spicy kick!

Variations on Stuffed Poblano Peppers

After you’ve prepared the filling, there are three ways to finish these peppers:

• It’s entirely plant-based. My personal favorite! Avocado slices or guacamole, extra tomatillo salsa, and chile-lime cashew cream go on top of the peppers. The cashew cream is an optional step, but it goes so well with these peppers and this vegetable burrito bowl. (If you blend it once, you can eat it twice!) Cashew sour cream, cilantro-lime dressing, or chipotle sauce would all work well here.
• The stuffing contains cheese. Before stuffing the peppers, add crumbled feta or Cotija cheese to the filling. Then bake them and top them with the above-mentioned ingredients!
• On top of that, there’s melted cheese. This is Jack’s personal favorite. If you like your stuffed peppers with melty cheese, top them with a layer of your favorite shredded cheese before baking. Monterey Jack or sharp cheddar are two kinds of cheese I recommend. After that, bake until the cheese has melted and begun to color. Yum!

Suggestions for Serving

This recipe is enough for a light dinner with 1 poblano pepper (2 stuffed halves) per person. Serve them on their own, with a simple green salad, or with any of the following fresh side dishes:

• Grilled Vegetables
• Corn on the Cob
• Grilled Fajita Veggies
• Mexican Street Corn Salad
• Cilantro Lime Rice

And don’t forget about the margaritas! Enjoy!

Stuffed Poblano Peppers

This recipe for stuffed poblano peppers is a delicious light summer dinner! If poblanos aren’t available, bell peppers will suffice.

Ingredients

• 4 medium poblano peppers
• Extra-virgin olive oil, for drizzling
• 1/3 cup diced red onion or chopped scallions
• 1 heaping cup of cauliflower florets, broken into small pieces
• 1/2 cup diced red bell pepper
• 1/2 teaspoon cumin
• 1 garlic clove, minced
• 1/2 teaspoon coriander
• ½ teaspoon oregano
• 1 cup cooked black beans, drained and rinsed
• 3 cups fresh spinach
• 1 cup cooked white or brown rice
• 2 tablespoons lime juice, plus wedges for serving
• ¼ cup tomatillo salsa, store-bought or this recipe
• Sea salt and freshly ground black pepper
• optional: Monterey Jack cheese, for topping (see note)

Serve with:

• avocado slices
• tomatillo salsa
• green chile cashew cream, cotija, or feta cheese

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Remove the seeds and ribbing from the peppers by slicing them in half. Place on a baking pan, sprinkle with olive oil, and season with salt and pepper. Roast for 15 minutes cut side up.
   1 tablespoon olive oil, heated in a large skillet over medium heat. Combine the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, 1/2 teaspoon salt, and a few grinds of black pepper in a large mixing bowl.
3. Cook for 5 to 8 minutes, or until the onion is tender and the cauliflower is gently browned.
4. Stir in the black beans, rice, spinach, lime juice, and tomatillo salsa after removing the pan from the heat. Season with salt and pepper to taste.
5. Fill the peppers with the filling and bake for 15 minutes.
6. On the side, serve avocado slices, cilantro, tomatillo salsa, green chile cashew cream, and lime wedges.

Notes

If you want to add cheese, do so right before baking and bake for another 10 to 15 minutes, or until the cheese is melted and the top is browning.