Stuffed Poblano Peppers are rich in flavorful packed with heat and loaded with tons of beans, corn, rice, veggies and of course cheese all piled into a smoky pepper drenched in a velvety queso.
Every week when I make a grocery run I always buy 1-2 poblano peppers, because of how versatile they are and can be used in so many dishes, even soups! I love to make stuffed peppers but don’t really like the taste of bell peppers, so switching it out with poblanos just adds a lot more flavor, texture and the filling that complements the smokiness of the chipotle pepper.
Since I had my home made refried beans + Mexican rice as leftovers I decided to use this for this recipe. You can use any type of beans for this recipe, store bought or homemade and same applies for the Mexican rice. Don’t stress to much on the stuffing because a little goes a long way, if you don’t have enough of rice or beans you can always add diced tomatoes, onions and other veggies! Linking the recipe to the jalapeño garlic queso here!
DID YOU MAKE THIS DISH?
If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!
Stuffed Poblano Peppers with jalapeño garlic queso
Ingredients
- 4 poblano peppers
- 1 cup Enchilada sauce
- 1 cup shredded cheese pepper jack or sharp cheddar
- 1 cup re-fried beans cooked
- 1 cup mexican rice cooked
- 1 tomato diced
- ½ onion chopped
- ½ cup corn frozen or fresh
- ¼ cup cream cheese
- 2 cloves garlic minced
- ½ tbsp taco seasoning
- ½ tbsp lime juice
Addtional toppings and garnishes
- cilantro
- scallions
- sour cream
- salsa
Instructions
- Pre heat oven to 350°F. Place the poblano peppers on a parchment lined baking tray and bake/char them for 15 mins until skin is chared and black. Remove peppers from the tray and set in a bowl and cover with plastic wrap for 10 mins. Cut a slit down the length of each poblano pepper. Using your fingers remove, and then discard the seeds from each pepper.*You can also air fry at 400°F for 10 mins.
- In a pan, heat up some oil and add the onions and corn. Saute for 5-7 minutes and then add the garlic, taco seasoning, lime juice and diced tomatoes. Cook for addtional 4 mins and then take off the heat and let mixture cool for couple of mins.
- Transfer the stuffed pepper filling into a bowl and add the cream cheese, beans, rice and shredded cheese of choice. Mix everything together and lets start stuffing the pepper.
- Stuff each pepper with the mixture so that the seam opens up a little. Drizzle the enchilada sauce over the top of the peppers and then top with the remaining the cheese. Cover with foil and transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
- Remove from oven and serve immediately with queso or any garnish of choice. Enjoy!
Notes
- Use black beans instead of refried.
- Mexican rice can be swapped out with quinoa or cauliflower rice.
- Add shredded chicken or even ground turkey or beef to this dish!
- I charred the peppers in the air fryer before and it works wonder, air fry the poblano peppers at 400F for 10 mins.
