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, veggies, and cotija cheese. These black bean and vegetable stuffed poblano peppers turned out excellent! The roasted poblano peppers had a delicious flavor, and the black bean mixture was tasty and filling. I topped each pepper with fresh guacamole and served it with tortilla chips and salsa. It was a healthy, hearty, and easy vegetarian stuffed poblano recipe, and my husband and I both loved this meal. I used the remaining filling in a quesadilla for lunch the next day, and it was terrific!
Black Bean and Vegetable Stuffed Poblano Peppers
Ingredients:
- 1 (15-oz) can of black beans, drained and rinsed
- 1 cup of frozen yellow corn, thawed
- 1 zucchini, diced
- ½ cup of orange and yellow bell pepper, diced
- ½ small yellow onion, diced
- 1 large handful of grape tomatoes, sliced
- 3 tbsp cilantro, chopped
- 4 tbsp cotija cheese or Monterey Jack cheese, shredded, divided
- 1 large clove of garlic, minced
- ½ tsp of cumin
- Dash of oregano, to taste
- Crushed red pepper flakes, to taste
- Sea salt and fresh cracked pepper, to taste
- 3 poblano peppers
How to Make Black Bean and Vegetable Stuffed Poblano Peppers
Make the filling by combining the black beans, corn, zucchini, bell pepper, onion, tomatoes, cilantro, all but 2 tablespoons of cotija cheese, garlic, cumin, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
Clean 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.
Turn the oven to Broil. Line a baking sheet with foil, then place the pepper on top.
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, without tearing the peppers.
Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with olive oil cooking spray.
Prepare the stuffed peppers by placing the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
Bake, uncovered, in the oven for 20-30 minutes or until the vegetables are tender and the cheese is melted.
Serve with guacamole, salsa, hot sauce, and lime wedges.
Ingredients
- 1 (15-oz can) of black beans, drained and rinsed
- 1 cup of frozen yellow corn thawed
- 1 zucchini diced
- ½ cup of orange and yellow bell pepper diced
- ½ small yellow onion diced
- 1 large handful of grape tomatoes sliced
- 3 tbsp cilantro chopped
- 4 tbsp cotija cheese or Monterey Jack cheese, shredded, divided
- 1 large clove of garlic minced
- ½ tsp of cumin
- Dash of oregano to taste
- Crushed red pepper flakes to taste
- Sea salt and fresh cracked pepper to taste
- 3 poblano peppers
Serving:
- Guacamole
- Salsa
- Hot sauce
- Lime wedges
Instructions
- Make the filling by combining the black beans, corn, zucchini, bell pepper, onion, tomatoes, cilantro, all but 2 tablespoons of cotija cheese, garlic, cumin, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
- Clean 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.
- Turn the oven to Broil. Line a baking sheet with foil, then place the pepper on top.
- 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, without tearing the peppers.
- Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with olive oil cooking spray.
- Prepare the stuffed peppers by placing the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
- Bake, uncovered, in the oven for 20-30 minutes or until the vegetables are tender and the cheese is melted.
- Serve with guacamole, salsa, hot sauce, and lime wedges.
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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.
Would love your address because I make kickass salsa and I would love to know how to preserve it! Thanks
You always have the best recipes! Thank you so much for all the good ideas!
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!
My husband and I have made this twice and my sister also.
I’m not sure we actually chewed so much as inhale them. Seriously tasty.
Thank you!
Oh my my what have we here? I think this shall be tomorrow nights dinner. Thank you thank you.
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!
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!
-Pam