Poblano Peppers Recipe
Poblano peppers are a flavorful, smoky addition to any dish. Whether you’re roasting them, stuffing them, or blending them into sauces, they’ll elevate your cooking with their unique taste and nutritional benefits.
Equipment
- Baking sheet
- Knife and cutting board
- Mixing bowls
- Spoon tongs for handling hot peppers
- Blender or food processor
- Oven or stovetop for cooking
Ingredients
- 4 fresh poblano peppers
- 1 cup shredded cheese
- ½ cup cooked rice
- ½ cup black beans
- ¼ cup diced onions
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tbsp olive oil
- Salt and pepper to taste
- ¼ cup fresh cilantro
- Salsa or Mexican crema
Instructions
- Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning them halfway through until the skins are charred and blistered.
- Prepare the Filling: While the peppers are roasting, combine the cooked rice (or quinoa), black beans, shredded cheese, diced onions, cumin, garlic powder, salt, and pepper in a mixing bowl. Stir until well combined.
- Stuff the Peppers: Once the poblano peppers are roasted and cool enough to handle, peel off the charred skin and remove the seeds. Cut a slit down the side of each pepper and carefully stuff them with the rice and cheese mixture.
- Cook the Stuffed Peppers: Drizzle olive oil over the stuffed peppers and place them back on the baking sheet. Bake at 375°F (190°C) for an additional 10-15 minutes until the cheese is melted and the peppers are tender.
- Serve: Garnish with fresh cilantro and serve with salsa or Mexican crema on the side for added flavor.
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Notes
- Don’t Skip Roasting: Roasting the poblano peppers is essential for developing their smoky flavor. Make sure they are fully charred on the outside to bring out their depth.
- Customize the Filling: Feel free to swap the black beans for ground meat or add extra vegetables to the filling for a different twist.
- Check for Heat: If you prefer less heat, remove the seeds thoroughly after roasting the poblanos, as they contain most of the spice.
- Use Fresh Ingredients: Fresh cilantro, ripe tomatoes, or homemade salsa can take this recipe from good to great!
- Grill for a Smokier Flavor: If you have a grill, roast your poblanos over direct flame for an even smokier taste.
Nutrition
Nutrition Facts
Poblano Peppers Recipe
Serving Size
200 g
Amount per Serving
Calories
250
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
25
mg
8
%
Sodium
350
mg
15
%
Potassium
500
mg
14
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
1500
IU
30
%
Vitamin C
540
mg
655
%
Calcium
150
mg
15
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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