Stuffed Poblano Peppers

I said it before and I’ll say it again now – I intend to make the most of this summer.  I want to soak up every minute and make as many memories as possible.  I guess there’s nothing that makes you more nostalgic about summer than staring down the barrel of kindergarten with a five year old who I swear was a baby just last week.  We’re excited, but a part of me wishes this summer would never end.  So lately I’ve been making lots of quick and simple meals so I don’t have to miss a minute at the pool or the park.  But I’m not sacrificing my love of food for my love of summer.  Especially with this meal.

There are so many things I love about this meal – not only is it quick, but it’s budget friendly, and a great way to use some of the beautiful produce from the farmer’s market or your own garden.  And it’s a sneaky little way to get in a few extra vegetables.  You can adapt the filling to include whatever you have on hand – ground beef, chicken, or make it vegetarian as I did in this version.  And as an extra added bonus, it’s gluten free and sugar free.  I told you there was a lot to love.

To make this even faster I like to use pre-cooked, frozen rice that just needs a minute or two in the microwave.  (I use the 365 brand from Whole Foods, no additives or preservatives.)

Stuffed Poblano Peppers
serves 4
4 large poblano peppers
2 cups brown rice
1 tablespoon oil 
1/2 cup mild onion, diced
2 cans (15 ounces each) black beans, rinsed and drained
2 teaspoons cumin
1/2 teaspoon chili powder
salt and pepper 
1 cup salsa
1 cup cheddar cheese, shredded
sour cream and fresh cilantro for serving
Preheat the broiler and move the oven rack to 6″ from the top, or use the grill if you prefer.
Cut the peppers in half lengthwise and remove the seeds and ribs using a spoon to scrape the inside of the pepper.  Don’t touch the seeds with your bare hands!  Place the peppers cut side down on a baking sheet.  Place baking sheet under broiler for 4-5 minutes, until skin begins to char and turn black.  Remove baking sheet from the oven and turn peppers so cut side is up.  Return to oven and continue broiling another 4-5 minutes.  Set aside until cool enough to handle.
Cook rice according to package directions.  Set aside.
Heat oil in a medium sized sauce pan over medium high heat.  Add onion and cook 2 minutes.  Add black beans, cumin, chili powder, and salt and pepper to taste.  Stir and cook another 3-4 minutes, until beans are heated through.  
When peppers are cool enough to handle place two halves on each serving plate, cut side up.  Spoon rice into peppers, followed by beans.  Top with salsa and cheese.  Serve with sour cream and cilantro.  
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  1. Heather says

    Just wanted to tell you that we made these the other night for dinner and they were a huge hit! We have adopted “Meatless Mondays” and we were thrilled with this as our vegetarian meal for the week. With recipes like this one, we may just have to implement “Sans Meat Saturdays”.