These Easy Cheesy Mexican Stuffed Poblano Peppers are a treat for your taste buds! They are loaded with cheesy goodness, beans, and spices, making them super tasty and filling.
Stuffing peppers is a bit like packing a gift—so much fun! I love serving these with a side of rice or a fresh salad. You get to enjoy the vibrant flavors while keeping it simple. Yum!
Key Ingredients & Substitutions
Poblano Peppers: These peppers are mild and flavorful, perfect for stuffing. If you can’t find them, try using bell peppers for a sweeter taste or jalapeños for some heat!
Cheese Blend: I love the classic Mexican cheese blend, but you can use any cheese you prefer. Monterey Jack is creamy, while cheddar adds sharpness. If you’re dairy-free, try a plant-based cheese alternative.
Beans: Black beans are great for added protein and fiber, but you could use kidney beans or pinto beans if that’s what you have on hand. Canned beans save time; just rinse them to cut back on sodium!
Rice: Mexican rice adds great flavor, but you can use plain white rice, brown rice, or even quinoa for a healthier option. Leftover rice works perfectly here!
How Do I Get The Best Flavor When Sautéing Onions and Garlic?
Sautéing onions and garlic is key to building flavor for your stuffed peppers. Here’s how to do it right:
- Use medium heat to prevent burning. You want the onions softened and slightly golden.
- Add the onions first, sautéing for 3-4 minutes until translucent. This releases their sweetness.
- Then add minced garlic and cook for just 1 minute. Garlic cooks quickly and can burn, which makes it bitter.
- Don’t forget to stir frequently to avoid sticking!
These little steps make a big difference! Enjoy your cooking!
Easy Cheesy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large poblano peppers
- 1 cup cooked Mexican rice (or white rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For Topping and Serving:
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a combination)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: red chili flakes or hot sauce for extra heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 20-25 minutes to bake. In total, you’ll need around 40 minutes to have these delicious stuffed peppers ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is essential for cooking the peppers evenly and getting that cheesy goodness melted just right!
2. Prepare the Poblano Peppers:
Carefully cut the poblano peppers in half lengthwise with a sharp knife. Make sure to remove the seeds and membranes, as they can add heat and bitterness. Once prepared, set them aside.
3. Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes softened and translucent. Then, add the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir the mixture for about 1 minute until it becomes fragrant.
4. Combine the Filling:
Now it’s time to add the black beans, corn, and diced tomatoes to the skillet. Stir everything together and cook for an additional 3-4 minutes until warmed through. Once that’s done, remove the skillet from heat and mix in the cooked rice along with half of the shredded cheese.
5. Fill the Poblano Peppers:
Take your prepared poblano halves and place them on a baking sheet lined with foil or parchment paper. Carefully spoon the filling evenly into each pepper, ensuring they are generously stuffed. Finish by sprinkling the remaining cheese on top of the filling.
6. Bake the Stuffed Peppers:
Pop the baking sheet into your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and the peppers are tender. If you like a little char on top, you can broil them for an extra 2-3 minutes but keep an eye on them to avoid burning!
7. Garnish and Serve:
Once out of the oven, it’s time to garnish your delightful stuffed peppers! Top them off with chopped cilantro and a squeeze of fresh lime juice for added zing. If you enjoy a little spice, add some chili flakes or your favorite hot sauce.
8. Enjoy!
Serve your Easy Cheesy Mexican Stuffed Poblano Peppers warm alongside lime wedges. Enjoy the burst of flavors in every bite!
Happy cooking, and enjoy your cheesy, flavorful creation!
FAQ for Easy Cheesy Mexican Stuffed Poblano Peppers
Can I Use Other Types of Peppers Instead of Poblano?
Absolutely! If you can’t find poblano peppers, bell peppers are a great alternative for a sweeter taste. If you’re looking for more heat, you can use jalapeños. Just be mindful of the spice level!
How Can I Make This Recipe Vegan?
To make these peppers vegan, substitute the shredded cheese with a dairy-free cheese alternative or simply use avocado or dairy-free yogurt as a topping. Also, ensure that your rice and beans do not have any animal-based additives.
Can I Freeze Leftover Stuffed Peppers?
Yes, you can freeze stuffed peppers! Simply let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They’ll keep well for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat in the oven until warmed through.
What to Serve with Stuffed Poblano Peppers?
These stuffed peppers pair wonderfully with a side of Mexican rice, a fresh salad, or even guacamole and tortilla chips. You can also serve them with a dollop of sour cream or a sprinkle of queso fresco for extra flavor!
