These Easy Cheesy Mexican Stuffed Poblano Peppers are filled with spiced cheese goodness and make for a tasty meal! They’re hearty, colorful, and perfect for any occasion.
Honestly, who can resist melty cheese in a roasted pepper? I love serving them with some rice on the side—the combo is just wonderful! Don’t worry, they’re super simple to whip up!
Key Ingredients & Substitutions
Poblano Peppers: These peppers are mild and perfect for stuffing. If you can’t find poblanos, you can use bell peppers or Anaheim peppers, though the flavor will differ slightly. Just keep an eye on the spice level!
Cheese: A Mexican blend is great for this recipe, but feel free to use any cheese you love! Cheddar and Monterey Jack work beautifully, but if you’re aiming for a healthier recipe, try low-fat cheeses or dairy-free alternatives.
Black Beans: If you don’t have black beans on hand, kidney beans or pinto beans can work just fine. They add extra protein and a creamy texture!
Corn: Fresh corn is fantastic, but frozen or canned corn will do the trick too. Just make sure to drain canned corn thoroughly to avoid excess moisture.
How Do I Roast Poblano Peppers Perfectly?
Roasting poblanos is key to giving them that smoky flavor and tenderizing them for easy stuffing. Here’s how you can do it right:
- Turn on your oven and set it to 375°F (190°C).
- Place whole poblanos on a baking sheet and roast them for about 10 minutes, turning them halfway through. Look for a blistered skin.
- After roasting, let them cool a bit, then peel off the skin if you want a smoother texture. It’s all about personal preference; I like leaving some skin for that smoky flavor!
By following these tips, you’ll have perfectly roasted peppers ready to be filled with cheesy goodness!
Easy Cheesy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
- 4 large poblano peppers
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cooked black beans, drained and rinsed
- 1/2 cup cooked rice (optional)
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/4 cup diced red bell pepper or tomato
- 1/4 cup diced onion
- 1-2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges for serving
- Optional: red pepper flakes or hot sauce for extra heat
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and 30-40 minutes total, including roasting and baking. It’s a fun dish to make, and the smell of roasting peppers will fill your kitchen with warmth and flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will give you a perfectly warm space for roasting those poblanos!
2. Roast the Poblano Peppers:
Place your whole poblanos on a baking sheet and roast them in the oven for about 10 minutes. Keep an eye on them and turn them every few minutes until the skins are blistered and softened. Once done, remove them from the oven and let them cool down for a bit.
3. Prepare the Peppers:
Now, carefully slice each poblano in half lengthwise. Remove the seeds and membranes while keeping the stems intact if possible. This will make a nice “boat” for your stuffing!
4. Sauté the Veggies:
In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper (or tomato), and minced garlic. Sauté these ingredients for around 3-4 minutes until they’re soft and fragrant. Yum!
5. Make the Filling:
Stir in the corn, black beans, cooked rice (if you’re using it), ground cumin, chili powder, paprika, salt, and pepper. Keep cooking this mixture for another 2-3 minutes so that the flavors meld together beautifully.
6. Cheese It Up:
Remove the skillet from heat and fold in half of the shredded cheese into the filling. This will make everything creamy and cheesy!
7. Stuff the Peppers:
Grab your poblano halves and spoon the filling mixture evenly into each one. Don’t be shy—pack it in there!
8. Add More Cheese:
Now sprinkle the remaining shredded cheese generously on top of each stuffed pepper. More cheese = more deliciousness!
9. Bake:
Put the stuffed peppers back on the baking sheet and bake them in the oven for another 15-20 minutes. You want the cheese to be melted, bubbly, and just slightly golden.
10. Garnish and Serve:
Once they’re done, take them out of the oven and garnish with freshly chopped cilantro and give them a squeeze of lime juice. It adds a lovely brightness!
11. Enjoy:
Serve your Mexican stuffed poblano peppers immediately with lime wedges on the side. If you like a bit of heat, don’t forget to add the hot sauce or red pepper flakes!
Enjoy each cheesy, flavorful bite of these delightful stuffed peppers!
Frequently Asked Questions
Can I Use Different Types of Peppers?
Absolutely! If you can’t find poblano peppers, you can substitute them with bell peppers or Anaheim peppers. Keep in mind that the flavor will differ slightly; bell peppers are sweeter and milder whereas Anaheim peppers can be a bit spicier.
What Can I Substitute for Black Beans?
If you don’t have black beans, don’t worry! You can use pinto beans or kidney beans instead. They both add great texture and protein to the dish. Just make sure to drain and rinse them well.
Can I Make These Stuffed Peppers Vegan?
Yes! To make this recipe vegan, substitute the cheese with a dairy-free cheese alternative or simply omit it. You can also consider adding nutritional yeast for a cheesy flavor. Additionally, ensure the tortillas or any extras you add are vegan-friendly.
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat them, simply pop them in the microwave or reheat in the oven at 350°F (175°C) until warmed through.
