I am redoing old posts this week and this Stuffed Poblano Pepper recipe needed some good pictures as my old ones did not justify how delicious the recipe is. My husband loves Chile Rellenos in restaurants that are usually breaded and deep fried. There are few restaurants where we get lucky and get the vegetarian Chile Rellenos that are stuffed just with cheese. The restaurants’ ones are so greasy and many times he passes it off. This recipe for the vegetarian stuffed poblano was made just for him and now it is our family’s favorite casserole dish. I was a little worried about how my little one would take the idea of stuffed peppers, but surprisingly he did great and in fact mentioned that he loves it. This recipe is very filling as a dinner and pairs beautifully with sweet corn and pineapple salsa on the side. Since the recipe already has rice and beans stuffed in it, there is no need to serve them on the side. Also instead of rice, you could stuff them with cooked quinoa or any other whole grain of your choice. Initially, I used to make the rice and beans as a dish together, but lately have been layering them individually. The poblano peppers are quite mild, but I would still deseed them. I use Mexican rice to stuff inside as it makes it much more flavorful. If you are looking for more vegetarian Mexican dishes, make sure to check the Chimichanga recipe. Also, check out the Spinach enchilada casserole which is yet another favorite of ours. Preparation time – 15 minsCooking time – 1 hr 30 minsDifficulty level – easy
Ingredients to make the Stuffed poblano
Poblano pepper – 4 Mexican Rice – ½ cup (cooked) Prepared Black beans - Check the recipe below Sauce - Check the recipe below Shredded Mexican blend cheese – 1 cup
To Make the Black Beans
Organic Black Beans - 1 can (15 oz) drained and rinsed Onion – 1 (chopped) Garlic – 1 (minced fine) Cumin powder – 1 tsp Chili powder – ½ tsp Cilantro - chopped (few) Oil – 2 tsp Salt – to taste
To Make the sauce
Whole tomatoes in puree – 1 can (28 oz) Garlic – 2 cloves Jalapeno – 1 Onion – 1 small Salt – to taste
Procedure to make the Stuffed Poblano
To Make the Black Beans
In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
Now add the drained and rinsed black beans to the pan and mix well. Also, add ground cumin and the chili powder and give it a stir.
Finally, add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
To Make the Sauce
In a blender, add all the ingredients listed under the sauce and puree them. If you prefer a spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce into a 9 x 13 baking dish.
To Make the Mexican Rice
Prepare the Mexican rice recipe or make any of your favorite packaged Mexican flavored rice and keep it ready.
To Assemble the Stuffed Poblano
Preheat the oven to 425 F.
Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
Get the rice, beans, and cheese all ready to be stuffed.
Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
Place the stuffed peppers onto the baking dish that is layered with the sauce.
Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
Wrap the baking pan with aluminum foil wrap and place it in the oven.
Bake at 425 F for about 45 minutes or until the peppers are soft and tender.
Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
Let the vegetarian stuffed poblano sit for a few minutes before serving.
More Mexican Recipes
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