Mexican Poblano Stuffed Peppers

Prep Time
Cook Time
1h 5m
Ready In

"This is out of a clean eating magazine. nutrients per 2 stuffed pepper halves: cals 242, fat7g, carbs 35g, fiber 8g, sugars 6g, protein 12g, sodium 197mg, cholesterol 17mg. You can substitute sweet green bell peppers."

Original is 4 servings


  • Serving Size: 1 (298.3 g)
  • Calories 179.7
  • Total Fat - 6.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 12.1 mg
  • Sodium - 1465.4 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 6.9 g
  • Sugars - 6.3 g
  • Protein - 7.8 g
  • Calcium - 252.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 26.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)

Step 2

Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with cheese and bake for another 10 minutes.

Step 3

To serve, top each stuffed pepper half with 1/2 tablespoon sour cream.

Step 4

Serve immediately.


  • Olive oil cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting poblano peppers, look for ones that are firm and have a glossy, dark green color.
  • When buying canned beans, look for low-sodium varieties to reduce the overall sodium content of the dish.

  • Substitute black beans for red beans - Black beans have a higher fiber content than red beans, which can help support digestion and regularity.
  • Substitute quinoa for brown rice - Quinoa is a complete protein, meaning it contains all nine essential amino acids, which can help support muscle growth and repair.

Vegetarian Variation Substitute the cooked red beans with cooked lentils and omit the cheese. Add 1/4 teaspoon of cumin to the stuffing mixture and top each stuffed pepper half with 1 tablespoon of hummus instead of sour cream.

Grilled Corn with Lime and Chili: Grilled corn with lime and chili is the perfect accompaniment to Mexican Poblano Stuffed Peppers. The sweetness of the corn and the zesty flavor of the lime and chili will help to balance out the spiciness of the peppers. Plus, it's a great way to add some extra fiber and nutrients to the meal!

Black Beans with Cilantro and Lime: Black beans with cilantro and lime are a great way to round out the meal. The beans provide an extra dose of protein and fiber, while the cilantro and lime add a bright and fresh flavor. The combination of flavors will complement the Mexican Poblano Stuffed Peppers perfectly.


Q: Can I use any type of beans for this recipe?

A: Yes, you can use any type of beans that you like. Just make sure they are cooked and drained before adding them to the stuffing mixture.

Q: Can I make the stuffing ahead of time?

A: Yes, you can make the stuffing ahead of time and store it in the refrigerator until you are ready to bake it. Just make sure to cover it tightly with plastic wrap or aluminum foil.

2 Reviews


This packed a punch of flavor! I was a bit worried the poblanos would be too spicy for the kids, but they were super mellow (and fork tender!) after baking with the filling. I used instant brown rice, so I could make them quicker. It worked great for me. I followed as directed except I omitted the sour cream.


review by:
(2 May 2021)

Daily Inspiration

We love stuffed poblano peppers and this vegetarian-style stuffing was delicious. The only change I made was to use black beans vs. the red beans. Will definitely make them again very soon.


(20 Sep 2016)

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Fun facts:

Poblano peppers originated in the state of Puebla, Mexico and are a popular ingredient in Mexican cuisine. The peppers are often used to make the famous dish chiles en nogada, which is a dish that was served to the president of Mexico in 1821.

The dish Mexican Poblano Stuffed Peppers is said to have been popularized by the famous chef, Rick Bayless. He is well known for his Mexican-inspired dishes and has even won the James Beard Award for Best Chef in the Midwest.