If you love healthy and delicious vegetarian recipes, this one is for you! These easy stuffed poblano chile peppers are packed with so much flavor and good-for-you ingredients.
If you love easy and delicious vegetarian recipes, you’re in the right place!
These Stuffed Poblano Peppers come together quickly, and are even better as leftovers the next day.
I love the flavor profile of these stuffed chile peppers.
Because the seeds and membranes are removed, they’re not super spicy, but still have a little bit of heat.
And the combination of the brown rice, salsa, corn, tomatoes, black beans and cilantro gives this dish a southwestern flavor while still being relatively healthy.
There’s also so many ways to customize these!
To make them vegan, simply omit any sour cream or greek yogurt on top. If you’re like my family, though, adding lots of cheese, and even some hot sauce, is a no brainer.
I used jarred salsa for this, but any and all salsa varieties would be a tasty addition.
You can add chicken or beef, if you’d like. And you can even switch out the brown rice for white rice, farro, quinoa, or cauliflower rice.
I like to finish mine with a wedge of lime, a dollop of nonfat greek yogurt and extra chopped cilantro. They are so so good!
How to Make Stuffed Poblano Peppers
How to Make Stuffed Poblano Peppers {Easy Vegetarian Recipe}
If you love healthy and delicious vegetarian recipes, this one is for you! These easy stuffed poblano chile peppers are packed with so much flavor and good-for-you ingredients.
Ingredients
- 4 large poblano chile peppers
- 2 cups cooked brown rice
- 1 15-oz. can black beans, rinsed and drained
- ½ cup fresh salsa
- ½ cup frozen corn, thawed
- 1 can diced tomatoes, drained
- ⅓ cup chopped green onions
- 2 cloves garlic, chopped
- ¼ cup chopped fresh cilantro
- cut limes and sour cream (or nonfat greek yogurt) for serving, if desired
- salt and pepper, to taste
Instructions
- Preheat oven to 350.
- Wash peppers. Cut a long triangle shape down each pepper.
- Using a spoon, remove seeds and membranes. Rinse peppers and dry.
- In a large bowl, mix together the rice, black beans, salsa, corn, tomatoes, green onions, and cilantro.
- Spoon mixture into each of the peppers.
- Place in baking dish.
- Cover the peppers with foil and bake for 25 minutes. Remove the foil and bake another 15-20 minutes.
Notes
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves, and wash your hands well, when working with them.
Have you made these? I’d love to know what you think!!
Thanks so much for reading all about How to Make Stuffed Poblano Peppers {Easy Vegetarian Recipe}.
Have a great day!