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Would you like to find easy poblano pepper recipes that add a delicious kick to your weeknight cooking? Let us show you how to roast, stuff, and blend these flavorful peppers into quick Mexican-inspired dishes your family will love.

How to Make Delicious Poblano Pepper Recipes

Poblano peppers, with their mild heat and complex flavors, are perfect for quick, Mexican-inspired dishes. In this recipe, we show you how to make stuffed poblano peppers that are both easy and packed with flavor, ready in just 30 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Description: Poblano peppers, with their mild heat and complex flavors, are perfect for quick, Mexican-inspired dishes. In this recipe, we show you how to make stuffed poblano peppers that are both easy and packed with flavor, ready in just 30 minutes.

Ingredients:

  • 4 large poblano peppers
  • 1 cup cooked rice or quinoa
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded Mexican cheese blend
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked shredded chicken (optional for protein-packed version)
  • 1/2 cup corn (fresh or frozen)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro, lime wedges, and avocado slices for garnish

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Slice the poblano peppers lengthwise and remove seeds. Place them on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
  • Roast the peppers for 15 minutes or until they are tender but still hold their shape.
  • While the peppers roast, heat a skillet over medium heat. Add a small drizzle of olive oil, then sauté the onion and garlic until fragrant (about 3 minutes).
  • Add the cooked rice, black beans, corn, cumin, chili powder, and shredded chicken (if using). Stir to combine, then cook for another 2-3 minutes. Season with salt and pepper.
  • Remove the peppers from the oven and fill each half with the rice mixture. Top with shredded cheese.
  • Return the stuffed peppers to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  • Serve warm with fresh cilantro, lime wedges, and avocado slices.

Notes

  • Larger poblano peppers are easier to handle and usually have milder heat.
  • This recipe can be made ahead. Stuffed peppers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
  • For a vegetarian option, skip the chicken and use extra beans or vegetables.
  • Author: savorydelightrecipes
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Mains
  • Method: Roasting/Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://www.savorydelightrecipes.com/how-to-make-poblano-pepper-recipes/