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Black Bean and Vegetable Stuffed Poblano Peppers

Black Bean and Vegetable Stuffed Poblano Peppers

I had some poblano peppers to use up so I decided to stuff them with a mixture of black beans, vegetables, and cotija cheese. They turned out excellent! My husband and I both really, really loved this dinner. The roasted poblano peppers had such a delicious flavor and the black bean mixture was tasty and filling. I topped each pepper with fresh guacamole and served them with salsa. It was a healthy and hearty dinner.

Black Bean and Vegetable Stuffed Poblano Peppers:


  • 3 poblano peppers
  • 1 can of black beans, drained and rinsed
  • 1/2 cup of cotija cheese
  • 1/ cup of orange and yellow bell pepper, diced
  • 1/2 small sweet yellow onion, diced
  • 1 cup of frozen sweet yellow corn, thawed
  • 3 tbsp cilantro, chopped
  • 1 zucchini, diced
  • 1 large handful of grape tomatoes, sliced
  • Sea salt and fresh cracked pepper to taste
  • 1/2 tsp of cumin
  • Dash of oregano

Black Bean and Vegetable Stuffed Poblano Peppers

How to Make Black Bean and Vegetable Stuffed Poblano Peppers

Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cotija cheese, oregano, cumin, sea salt, and fresh cracked pepper, to taste. Mix all ingredients thoroughly.

Black Bean and Vegetable Stuffed Poblano PeppersClean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Black Bean and Vegetable Stuffed Poblano Peppers

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.

Black Bean and Vegetable Stuffed Poblano Peppers

Place in the oven and bake uncovered for 20-30 minutes or until the vegetables are cooked and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.
Remaining Ingredients:

Black Bean and Vegetable Stuffed Poblano Peppers




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  1. Wow! This recipe look s really delicious. The salsa is definitely of interest to me because I love to can salsa in my spare time. You should definitely consider preserving your salsa for other uses. For more info please visit my website.

    1. Would love your address because I make kickass salsa and I would love to know how to preserve it! Thanks

  2. Found you on Pinterest. I made these a few weeks ago and am making them again tonight. Even my four-year-old gobbled them up. The great thing about them is that you can change what you put in them depending on what you have on hand. We’re substituting yellow squash for the bell peppers and adding some Italian sausage tonight. Thanks for the great recipe!

  3. Pam,
    We has these as a first course to go with the Birria Tacos, your Green Rice and Mexican Wedge Salad last night for our dinner club.
    We loved this beautiful presentation and the complex flavors of these stuffed peppers.
    This is a menu for an evening of a fun and memorable Mexican feast!
    Absolutely amazing.
    Thank you once again, Pam!

    1. Anne,

      I forgot how good these little beauties are! Thank you for the reminder. I’m so glad they paired well with the other recipes you made. What a tasty dinner you all had!