Southwest Vegetarian Stuffed Poblano Peppers

southwest_Poblano_peppers_Recipe

Vegetarian Stuffed Poblano Peppers

Easy baked Southwest Vegetarian Stuffed Poblano Peppers are full of bold and savory flavors like green chiles, fire roasted tomatoes, black beans, rice southwest spices and topped with a gooey melted cheese to tie the dish together.  

Mix up your taco Tuesday with these delicious Southwest stuffed poblano peppers.  The peppers are not terribly spicy, in fact they have the perfect amount of heat where you get a little heat, and a lot of flavor. 

If you want to add extra protein – you can easily add ground beef, ground turkey or even chopped shrimp to the stuffed peppers. 

 

Ingredients in Vegetarian Stuffed Poblano Peppers

  • 6-8 cups of water to boil peppers
  • 4 poblano peppers, halved, seeds removed
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1 yellow onion, copped
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 15 oz can black beans, rinsed and drained
  • 15 oz can fire roasted tomatoes
  • 7 oz can of chopped green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 cup salsa
  • 6 oz shredded queso quesadilla cheese or cheese of choice

stuffed_poblano_pepper_ingredients

How to Make Stuffed Poblano Peppers

The poblano peppers have a slightly tough skin, so it must be softened before stuffing and roasting.  In this recipe, we will soften the peppers by gently boiling them for about 10 minutes.  That takes the bite off the thick skin and makes the peppers soft.  You could also roast the peppers before stuffing them, however I’ve found that roasting the peppers makes them a bit soggy and limp for stuffing, whereas boiling helps preserve the integrity of the pepper, while softening the skin.

Preheat the oven to 350° F. 

In a large pot, bring 6-8 cups of water to boil.  Add the poblano peppers and boil for 10 minutes. 

Remove the peppers from the hot water, cut in half and gently remove the seeds.  Place the peppers in a baking dish and set aside.

southwest_Stuffed_poblano_Filling

Cook the rice according to package directions. 

Meanwhile, in a large non-stick skillet heat the tablespoon of olive oil.  Add the onions and cook for 2-3 minutes until soft.  Add the minced garlic and cook for another minutes until fragrant. 

Add the cooked rice, black beans, green chiles, diced tomatoes, chili powder, cumin, oregano, salt, pepper and salsa to the skillet.  Stir to incorporate. 

Spoon the filling into the prepared poblano peppers. if there is extra filling, you can place it in the baking dish surrounding the peppers, or you can eat it. 

Top with shredded cheese.  Cover with foil and bake for 30 minutes until the peppers are soft and the cheese is melted. 

Serve with avocado, sour cream, green onions and salsa on the side. 

southwest_Stuffed_poblanos

southwest_Stuffed_poblano_Recipe

Vegetarian Stuffed Poblano Peppers

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Print Pin Rate
Course: Main Course
Cuisine: Mexican, southwestern
Keyword: Southwest Stuffed Poblano Peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 6-8 cups of water to boil peppers
  • 4 poblano peppers halved, seeds removed
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1 yellow onion copped
  • 2 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 15 oz can black beans rinsed and drained
  • 15 oz can fire roasted tomatoes
  • 7 oz can of chopped green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 cup salsa
  • 6 oz shredded queso quesadilla cheese or cheese of choice

Instructions

  • Preheat the oven to 350° F.
  • In a large pot, bring 6-8 cups of water to boil.  Add the poblano peppers and boil for 10 minutes.
  • Remove the peppers from the hot water, cut in half and gently remove the seeds.  Place the peppers in a baking dish and set aside.
  • Cook the rice according to package directions.
  • Meanwhile, in a large non-stick skillet heat the tablespoon of olive oil.  Add the onions and cook for 2-3 minutes until soft.  Add the minced garlic and cook for another minutes until fragrant.
  • Add the cooked rice, black beans, green chiles, diced tomatoes, chili powder, cumin, oregano, salt, pepper and salsa to the skillet.  Stir to incorporate.
  • Spoon the filling into the prepared poblano peppers. if there is extra filling, you can place it in the baking dish surrounding the peppers, or you can eat it.
  • Top with shredded cheese.  Cover with foil and bake for 30 minutes until the peppers are soft and the cheese is melted.
  • Serve with avocado, sour cream, green onions and salsa on the side.

southwest_Stuffed_poblano_Recipe

southwest_Poblano_peppers_Stuffed

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