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Stuffed Poblano Peppers: A Southwestern Delight
Description:
Delight in the rich flavors of the Southwest with Stuffed Poblano Peppers: roasted poblano peppers filled with a savory blend of black beans, corn, rice, and cheese, topped with a rich tomato sauce. Enjoy this hearty vegetarian dish with a touch of heat and loads of flavor.
Find the recipe here.
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Historical Background:
Stuffed Poblano Peppers, also known as Chiles Rellenos, are a staple of Southwestern and Mexican cuisine. This dish originated in Puebla, Mexico, and has become popular in the Southwestern United States due to its flavorful and hearty ingredients.


Key Ingredients:

  • Poblano peppers

  • Black beans

  • Corn

  • Rice

  • Cheese (e.g., Monterey Jack or Cheddar)

  • Tomato sauce

  • Spices (cumin, chili powder)

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Flavor Profile:
Stuffed Poblano Peppers offer a wonderful combination of smoky, savory, and slightly spicy flavors. The creamy cheese balances the earthy black beans and corn, while the tomato sauce adds a tangy finish.

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Culinary Insights: This dish is a great example of how simple ingredients can come together to create a flavorful and satisfying meal. The use of roasted poblano peppers adds a depth of flavor that complements the hearty filling, making it a favorite in Southwestern cuisine.

Ingredients for 2 servings:

  • 2 large poblano peppers

  • 1/2 cup black beans, drained and rinsed

  • 1/2 cup corn kernels (fresh, frozen, or canned)

  • 1/2 cup cooked rice

  • 1/2 cup shredded cheese (cheddar or Monterey Jack)

  • 1/2 cup tomato sauce

  • 1/4 cup finely chopped onion

  • 1 garlic clove, minced

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1 tablespoon olive oil

  • Fresh cilantro, chopped (for garnish)

  • Lime wedges (for serving)
     

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place the peppers on a baking sheet, skin side up, and roast for about 10 minutes, or until the skins start to blister.

  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

  4. Add the black beans, corn, cooked rice, cumin, and chili powder to the skillet. Stir to combine and cook for 2-3 minutes until heated through.

  5. Remove the poblano peppers from the oven and let them cool slightly. Turn the peppers over and fill each half with the bean and corn mixture. Top each stuffed pepper with shredded cheese.

  6. Pour the tomato sauce over the stuffed peppers, then return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  7. Garnish the stuffed peppers with chopped fresh cilantro and serve with lime wedges on the side.

Enjoy your delicious stuffed poblano peppers!

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