Vegetarian Stuffed Poblano Peppers are roasted, then packed with a hearty rice mixture of spices, beans, zucchini, cheese and corn. With easy prep ahead and freezer friendly options, these stuffed peppers are a family favorite! This recipe is easily vegan and easily gluten free.
It’s Pepper Season
My favorite time of year for seasonal produce is early fall. The commingling of summer and fall produce is the most abundant, colorful and delicious of all. But it’s the peppers, mild, medium and hot that really flip my switch!
Worth the effort, charring and peeling the poblano pepper skin in this recipe brings out their best flavors with a hint of smoky, earthy notes and mellows its mild heat just a bit. Just like my Stuffed Poblanos with Quinoa, Sweet Potatoes and Black Beans, this recipe relies on spices like cumin, smoky paprika and chili powder to bring the flavor.
This Recipe Is
- flavor packed
- ideal for meal prep
- rich and hearty
If you make homemade Southwest Inspired Recipes, you’ll enjoy this tasty vegetarian stuffed pepper recipe.
Standout Ingredients
- Poblano Peppers: mild and perfect for stuffing, this pepper’s flavor profile is slightly sweet, smoky and so perfectly paired with Mexican spices, rice and beans.
- Prepared Salsa: this can be your favorite Mexican salsa, from Roasted Salsa Verde to Homemade Chipotle Blender Salsa. Keep in mind, the hotter the salsa, the spicer this final recipe will be.
- The Beans: this dish is delicious with pinto or black beans. When using black beans, I use my Black Beans Cooked from Scratch recipe. They’re tender, flavor and economical!
At a Glance: How to Make Vegetarian Stuffed Poblano Peppers
This recipe has several steps, but it flows easily.
- First, blister the poblanos in the oven.
- Second, make the Mexican spiced rice (stuffing) and prepare the veggies.
- Third, after the peppers are roasted, peel and de-seed the poblanos.
- Fourth, to the rice mixture, stir in the zucchini, corn, beans and cheese (if using).
- Next, stuff the poblano peppers, then bake.
- Last, whip up the avocado cream (optional) while the peppers bake.
For meal prep, assemble, cover and refrigerate the stuffed poblano peppers for up to two days. Bake when ready to share.
Traci’s Tips
- Share With: There are many condiments to share vegetarian stuffed poblanos with. I love a dollop of sour cream and either sliced avocados or avocado cream (see recipe), but here are a few other options from the blog:
- Meal Prep: Make this stuffed poblano recipe up to two days in advance and refrigerate until ready to bake.
Vegetarian Stuffed Poblanos Peppers with Rice
Servings:8 Servings
Calories:211kcal
Stuffed Poblano Peppers are roasted, then packed with a hearty rice mixture of spices, beans, zucchini and corn. With easy prep ahead and freezer friendly options, these vegetarian stuffed poblano peppers are a family favorite! Make the stuffing and avocado cream up to two days ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. This recipe is vegetarian, easily vegan (see notes below) and gluten free.
Ingredients
For the Peppers:
- 1 1/2 pound (670 grams) Poblano Peppers 8 medium peppers
- 2 teaspoons Vegetable Oil like coconut or olive oil, plus more for the baking pan
- 1/4 cup (35 grams) Yellow Onion diced small, about 1/4 of an onion
- 1/4 cup (45 grams) Green Bell Pepper diced small, about 1/2 a small pepper
- 1/2 cup (120 grams) Long Grain White Rice
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Cumin ground
- 1/2 teaspoon Smoky Paprika
- 2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Granules or two small cloves of garlic, minced
- 2 teaspoon Tomato Paste
- 1/2 cup (110 grams) Prepared Salsa I like homemade
- 1 1/3 cups (305 grams) Vegetable Broth
- 1 cup (140 grams) Zucchini diced small, about one small zucchini
- 3/4 cup (80 grams) Corn fresh or frozen, from about 1 small cob
- 1 3/4 cup (425 grams) Cooked Pinto Beans drained, about one can (black beans are a delicious sub!)
- 3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese leave out for dairy free
- 1/2 a Lime juiced
For the Avocado Cream (Optional):
- 1 Medium Avocado
- Fist Full of Cilantro
- 3-5 Pickled Jalapeño Rings take it up for the heat!
- 1/2 teaspoon Fine Sea Salt
- 1/2 a Lime Juiced
- 1/4 teaspoon Cumin ground
- Water for thinning
Serve With (optional):
- Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos
Instructions
Roast the Peppers:
- Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.
- Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.
- Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 8 - 10 minutes, OR until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be softish at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).
- Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
For the Stuffing:
- While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.
- Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.
Assemble and Bake:
- Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.
For the Avocado Cream (optional):
- In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
To Serve:
- Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.
- Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.
Notes
Dairy Free? This recipe includes cheese as pictured, but it's also delicious without! Top with avocado cream (see recipe) or my Mexican Pepita Crema.
Adapted from my Quinoa Sweet Potato Stuffed Poblanos recipe.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Stuffed Pepper | Calories: 211kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 656mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 867IU | Vitamin C: 77mg | Calcium: 204mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I’m looking forward to using this recipe for my poblanos. If I switch out the rice for a different grain (quinoa, farro, red rice, etc) do I need to cook those grains separate from the stuffing mixture and lessen the broth in the mixture? Or cook those grains just as the rice in your recipe? Thank you!
Hi Elle… this recipe would need a bit of testing/experimenting if using a different grain. If you like, you can compare my Stuffed Poblanos with Quinoa and Sweet Potatoes and adjust as needed.
Delicious! My husband loved it also
I love hearing this, M! Thank you for your note and giving the recipe a go!
This was great! I found my measures were different than the weights so I used the weights and it was perfect. I broke my peppers down and made it layered vs stuffed to make it easier. Can’t wait to make it again!
Hiii Slowasmolasses (LOL!)! Thank you for your recipe rating, note and tip about breaking the peppers down and making it layered :D
yummy sounding recipe. but don’t the peppers get too mushy with being roasted first then stuffed and baked?
Hi Marianne! Thank you for your note. I’ve not found roasting then baking the poblanos to result in mushy peppers. The key is only roasting the peppers just until they’re blistered on all sides. In the end, the peppers are soft, yet still maintain some structure and texture. I hope this helps!
thank you!