Vegetarian Stuffed Poblano Peppers

Vegetarian stuffed poblano peppers are stuffed with black beans, corn, pepper, onion & peas! Topped with cheese, they will be a great addition to your Thanksgiving table!

Vegetarian Stuffed Poblano Peppers

Yesterday was quite a day for both India and America. While America voted and chose it’s new President, back home in India Prime Minister, Mr. Modi banned Indian currency notes of 500 & 1000 rupees with immediate effect to tackle corruption and black money in the country. It was a day of chaos, all I could read everywhere was Hillary, Trump and Modi! My mind was exhausted by the end of it and I am just glad it’s all over and done with. Now moving on to better things like food and Thanksgiving dinner. Like I mentioned in my previous post, I will be sharing vegetarian main course recipes this week for Thanksgiving. So today I am sharing with you these Vegetarian stuffed Poblano Peppers. They are really flavorful and one of my favorites!

I have always loved eating poblano peppers but I don’t buy them enough. I mean, not as frequently as I would buy jalapeno. There’s this Mexican restaurant in the city, where they have an awesome vegetarian dish with roasted potatoes and poblano and I always order that when we are there. It’s so flavorful that writing about it is making my mouth water. I am a fan of that dish and I actually got poblano peppers to recreate the same dish but ended up making these stuffed peppers. I served them with some mexican rice and it made a very filling meal.

vegetarian-stuffed-poblano-peppers-recipe

These vegetarian stuffed poblano peppers are stuffed with black beans, red pepper, corn, green peas and onion. You can add whatever you like in there, actually rice would be a very good option too to make it a complete meal in itself. And there’s some cumin, cayenne, paprika and my favorite ancho chile pepper to spice things up. And of course there’s some cheese but not a lot of it because you guys know me – I am not a cheese fan. So please adjust the quantity of cheese to taste and preference.

The poblano peppers that I used in this recipe were pretty big as you can see in the picture. I got them from the local farmer’s market. The filling would probably fill double the number of poblano peppers if they are smaller. Since mine were big, I was able to fill 3 peppers with the filling. Hope you guys give these vegetarian stuffed poblano peppers a try this Thanksgiving!

vegetarian-stuffed-poblano-pepper-recipe

 

Method

* Heat oven to broil. Line a baking sheet with aluminium foil. Brush the poblano peppers with oil and place on the sheet. Broil for 5-7 minutes or till light blisters develop, changing sides once is between.

 

While the peppers are in the oven, make the stuffing. Heat oil in a pan on medium heat. Add chopped onion and garlic. Cook for 2-3 minutes.

Then add the chopped tomatoes and cook for another 2-3 minutes.

Now add corn, green peas, chopped red pepper and black beans.

vegetarian-stuffed-poblano-peppers-recipe-step-1

Add all the spices, salt and cook for another 2 minutes.

Also add in the chopped cilantro and remove pan from heat.

Squeeze in some fresh lime juice. The stuffing is now done.
vegetarian-stuffed-poblano-peppers-recipe-step-2

Once done, remove the peppers from oven, let cool for 2 minutes and then peel the skin as much as possible. Make a cut in center, remove the seeds. Meanwhile pre heat oven to 375 F degrees.

Stuff the filling into the de-seeded peppers.

Sprinkle cheese equally on top of the stuffing for all the peppers.

vegetarian-stuffed-poblano-peppers-recipe-step-3

Place into the oven at 375 F degrees for 10-15 minutes or till cheese melts. Serve these vegetarian stuffed poblano peppers immediately!

Vegetarian Stuffed Poblano Peppers

* Please be careful while handling poblano peppers. Especially when you remove the seeds, wear gloves and afterwards wash yous hands immediately.

* Adjust the quantity of cheese to preference and taste. You may use any cheese of your choice, a Mexican cheese blend would work great here!

Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers
Manali
Vegetarian stuffed poblano peppers stuffed with black beans, red pepper, corn, peas & onion. Topped with cheese & spiced with cumin, paprika to make a hearty and delicious vegetarian meal!
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 3
Calories 253 kcal

Ingredients
  

  • 3 large poblano peppers
  • 1 tablespoon oil I used vegetable oil
  • 1 medium red onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 medium tomato chopped
  • 1/4 cup green peas
  • 1/4 cup yellow corn
  • 1/4 cup chopped red pepper
  • 3/4 cup black beans
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon ancho chili pepper
  • 2 tablespoons chopped cilantro
  • juice of 1 small lime
  • salt to taste
  • 1/3 cup mozzarella cheese

Instructions
 

  • Heat oven to broil. Line a baking sheet with aluminium foil.
  • Brush the poblano peppers with oil and place on the sheet. Broil for 5-7 minutes or till light blisters develop, changing sides once is between.
  • While the peppers are in the oven, make the stuffing. Heat oil in a pan on medium heat. Add chopped onion and garlic. Cook for 2-3 minutes.
  • Then add the chopped tomatoes and cook for another 2-3 minutes.
  • Now add corn, green peas, chopped red pepper and black beans.
  • Add all the spices, salt and cook for another 2 minutes.
  • Also add in the chopped cilantro and remove pan from heat.
  • Squeeze in some fresh lime juice. The stuffing is now done.

Fill the peppers

  • Once done, remove the peppers from oven, let cool for 2 minutes and then peel the skin as much as possible. Make a cut in center, remove the seeds. Meanwhile pre heat oven to 375 F degrees.
  • Stuff the filling into the de-seeded peppers.
  • Sprinkle cheese equally on top of the stuffing for all the peppers.
  • Place into the oven at 375 F degrees for 10-15 minutes or till cheese melts. Serve immediately!

Nutrition

Calories: 253kcalCarbohydrates: 34gProtein: 10gFat: 9gSaturated Fat: 2gCholesterol: 9mgSodium: 88mgPotassium: 621mgFiber: 9gSugar: 7gVitamin A: 1625IUVitamin C: 125.6mgCalcium: 104mgIron: 2.3mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Vegetarian Stuffed Poblano Peppers

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26 thoughts on “Vegetarian Stuffed Poblano Peppers

  1. I had no idea that India was struggling so much with crime and black money. Interesting. Hope the new strategy works! Anyways, love these stuffed poblanos! Laura and I make something similar but we chop up the poblanos and then wrap it all in a burrito. Now I’m craving that for dinner! 🙂

  2. 5 stars
    Delicious, but pretty zippy (and I love spice…) I probably should have made my ancho & cayenne level measures instead of “Yeah, I like these!”

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