Vegetarian Stuffed Poblano Peppers

Ingredients

• 4 mediumpoblano peppers
• about 260 g (1 1/2 cups)cooked black beans, drained if canned
• about 265 g (1 1/3 cups)cooked rice
• about 180 g (1 cup)diced tomatoes, drained if canned
• 1onion, minced
• about 15 g (1/4 cup), chopped and packedfresh coriander
• 1 tspsalt
• 1/2 tspcumin
• 1, optionalApache or jalapeño chilli, deseeded and minced
• about 55 g (1/2 cup)queso fresco or grated Monterey Jack cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F).

2. 2

   Prepare the peppers

   Wearing gloves, carefully cut the top from each poblano to make a lid. Remove the seeds and veins from inside the peppers.

3. 3

   Mix the filling

   In a large bowl, combine the black beans, cooked rice, diced tomatoes, minced onion, coriander, salt and cumin. Stir in the minced jalapeño if using, then add the cheese and mix until combined.

4. 4

   Stuff the peppers

   Fill each pepper with the rice mixture, leaving enough space at the top to put its lid back in place.

5. 5

   Bake the peppers

   Place the stuffed, capped peppers on a foil-lined baking sheet. Bake for 30 minutes, checking and turning them about every 10 minutes so they do not burn.

6. 6

   Serve warm

   Serve the peppers warm, with salsa and sour cream.

What are stuffed poblano peppers?

Poblanos are mild Mexican chillies with a broad shape that makes them handy for filling. Stuffed peppers are a familiar way to turn them into a substantial meal.

This version combines beans and rice with tomato, herbs and cheese. The filling is mixed before baking, so the flavours are distributed throughout each pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 566 calories, 27g protein, 104g carbs, 4g fat.

The rice and black beans provide most of the carbohydrates, while the beans and cheese contribute protein. Cheese supplies most of the fat in the listed ingredients; serve with a generous side of vegetables to balance the plate.

Choosing the filling ingredients

Beans and rice: Use cooked black beans and cooked rice, as the recipe relies on them being ready to mix and stuff. Drain tinned beans well so the filling does not become watery.

Tomatoes and onion: Draining tinned tomatoes helps keep the mixture from becoming too wet. Mince the onion finely so it is easy to portion into the peppers.

Handling the peppers

The tops become lids, so cut around each stem carefully and keep the pieces to one side. Gloves are useful when handling the peppers, particularly if you are also preparing the optional chilli.

Remove the seeds and veins from inside each pepper before filling. Leave enough room at the top for the lid to sit back in place.

Getting the filling texture right

Mix the beans, rice, tomatoes, onion, coriander and seasoning together before adding the cheese. Stir the cheese through gently so it is spread through the filling.

If using tinned tomatoes, drain them first as directed. A filling that is not overly wet is easier to spoon into the peppers.

Baking and checking for doneness

Bake the peppers at 230°C (450°F) for 30 minutes, checking and turning them about every 10 minutes. The high oven temperature means it is worth keeping an eye on the peppers so they do not burn.

The recipe gives a timed bake rather than a separate doneness test. Check the peppers as they bake and take care when turning them, as they will be hot and filled.

Serving the peppers

Serve them warm with salsa and sour cream, as suggested in the method. A simple green salad or extra vegetables alongside can round out the plate.

The pepper lids make each portion easy to recognise and help keep the filling in place while baking. Let the peppers settle briefly before serving so they are easier to handle.

Recipe notes & tips

• Drain canned beans and tomatoes thoroughly before mixing the filling.
• Chop the onion and coriander finely so they mix evenly with the beans and rice.
• Keep each pepper's top beside it while you prepare the filling.
• Use gloves when handling the peppers and optional chilli.
• Check and turn the peppers about every 10 minutes during baking.

Variations

• Use Monterey Jack: choose grated Monterey Jack instead of queso fresco for the listed cheese alternative.
• Add jalapeño: mix in the minced, deseeded chilli for extra heat.
• Try fresh beans: use cooked black beans instead of tinned beans, keeping the same quantity.
• Change the rice: use another kind of cooked rice in place of the cooked rice listed.
• Serve with salsa: add salsa at the table for a brighter finish.

Common mistakes to avoid

• Wet filling: drain tinned beans and tomatoes well so excess liquid does not make stuffing harder.
• Cutting too much from the top: make a careful lid-sized cut so there is enough pepper left to hold the filling.
• Leaving the seeds and veins in: remove them before stuffing for a tidier hollow.
• Overfilling the peppers: leave room for the lids to return to their places.
• Forgetting to check the oven: turn and check the peppers about every 10 minutes to help prevent burning.

How to store

Refrigerate leftover peppers in a covered container for up to 3 days. Reheat in the oven until hot throughout, or microwave them in a suitable dish.

Frequently asked questions