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Fire roasted Stuffed Poblano Peppers with a zesty mixture of Mexican inspired rice, black beans, tomatoes and chilies, and baked in a creamy cheese sauce until lightly browned and bubbly....comfort food at it's finest!
This recipe was originally published in March 2017. It has been updated for photos and content. For a good laugh, scroll down below the recipe card and look at the old photo!
These are the best Stuffed Poblano Peppers ever. Exaggeration? I don't think so. Well, ok maybe. But they happen to be MY favorite version!
Made with roasted poblano peppers, these stuffed peppers have a sweet, smoky and spicy flavor. The peppers have an earthy quality to them that I find to be just incredible.
**Be sure to read through the whole post to get tips, trick and ideas for making this recipe awesome!!
Stuffed with a mixture of white rice, onions, tomatoes and green chilies, then topped off with a velvety smooth cheese sauce and baked until perfectly browned and bubbly.
This is the ultimate in comfort food. It just makes you happy. And I'm all about that.
Finish it off with this instant pot flan and you've got a full meal!
And if we're being all "comfort food" is the best thing ever, you definitely want to try this Creamy Beef Stroganoff or this Instant Pot Split Pea Soup.
Jump to:
What is a Poblano Pepper?
The poblano pepper is generally a mild pepper, originating in Mexico. However, be warned, occasionally a fiery hot one sneaks in for a special surprise! For a little more information on the heat scales for poblano peppers, check out this article from Pepper Scale.
Due to the firm flesh of the peppers, they are commonly stuffed with a variety of different ingredients; the most traditional preparation being chilis en nogado, one of Mexico's most symbolic dishes, but also commonly used in chili rellenos, a battered, stuffed pepper, which have become very popular in the US. (I love these)
They are also used in delicious dishes like this rajas con crema (peppers sauteed in a cheesy cream sauce).
Can you eat the skin? The skin of the pepper can be quite thick and waxy, which is why we roast and peel it. Plus roasting provides a slight smoky flavor that complements the other ingredients in this dish.
Can Poblano Peppers be Eaten Raw?
They totally can! I will say they are better cooked, but are definitely edible raw. Just note the skin can be slightly tough. I would recommend removing them stem and seeds and slicing into strips for eating.
How to Choose Poblano Peppers
You want the peppers to be dark green, shiny and firm. The color should be uniform and they should have a slightly dense feel to them. Avoid peppers that have soft spots, wrinkles or are discolored.
Personally, if the pepper has a couple small wrinkles and I plan to use it that day I will still buy it if that's my only option!
How to Roast Poblano Peppers
Remove the stems and seeds from the peppers. To do this, take a knife and cut a hole around the stem. You should then be able to pull the stem right out, with seeds intact. Tap the pepper to loosen any seeds that are stuck. It's ok if there are a few seeds left.
Place the peppers on a grill, over a gas stove, or under the broiler (make sure to use a pan is placing under the broiler).
Roast for 3-5 minutes per side, or until skin is charred. It may take longer or shorter depending on your heat source. Keep flipping and turning to ensure you get all sides roasted.
EXPERT TIP: Roast a lot of peppers at once and freeze them so you have them on hand next time you need them.
Once the skin is charred, remove from the flame, place in a plastic zip lock bag and seal. Let them cool in the bag for about 20 minutes. Once cooled, gently peel off the charred skin.
The steam in the plastic bag helps the skin to separate from the peppers, making them easier to peel.
Roasted poblano peppers are incredible in this Instant Pot Spanish rice on the side (if you want some extra rice) Mexican Pasta Salad or these Vegetarian Empanadas.
Step By Step Instructions
The first step is to make sure your peppers are roasted and peeled (see instructions above). Then preheat the oven to 375 degrees.
To prepare the stuffing, combine all the ingredients in a bowl, except the milk, Velveeta and peppers. Mix well and add additional salt to taste if desired.
*This step can be done in advance.
Place the peppers in a 9x13" baking dish. Using a spoon, stuff the mixture inside each pepper until filled.
If you have extra filling, spoon it around the edges of the peppers.
To prepare the sauce, combine the milk and Velveeta in a sauce pan over medium low heat. Stir periodically to ensure it doesn't burn or stick to the bottom.
Pour the sauce over the stuffed poblano peppers. Bake for 30-45 minutes, or until bubbling and slightly browned.
Serve these stuffed poblano peppers with fresh tortillas and/or a salad.
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Expert Tips
- Slice the peppers in half, placing the stuffing inside and then placing the other half on top to make stuffing them easier;
- If the peppers tear, don't worry about it - they still taste the same!
- Any kind of onions will work for this recipe. I like to use white or red onions, but yellow, brown, vidalia, etc. all work as well.
Variations:
- Add 6 ounces of cooked chorizo, chicken or pork to the filling;
- Substitute brown rice for white rice;
- Pinto beans can be used in place of the black beans;
- Feel free to add other vegetables such as diced zucchini, mushrooms, cauliflower, etc.
Can You Make This Recipe in Advance?
This entire recipe can be easily made in advance. You can make the stuffing ahead of time and store in in a covered container in the fridge for up to 3 days.
You can also assemble the peppers in the baking dish, cover with foil and store in the fridge overnight. When you're ready to bake, make the cheese sauce, pour it over the top and bake according to the recipe instructions.
How to Freeze Stuffed Peppers
Freezing these Stuffed Poblano Peppers is also a super convenient option. To freeze before baking them, assemble the stuffed peppers in the baking dish. Wrap it with freezer plastic wrap and aluminum foil and store it for up to 3 months in the freezer. Thaw overnight in the fridge. Make the cheese sauce, pour over the top and bake according to the recipe instructions.
You can also freezer leftovers. Store them in the freezer in a freezer safe container for up to 3 months. Reheat in the microwave until warmed through.
More Recipes Using Poblano Peppers
Poblano peppers are some of my favorite peppers to cook with. They add such a wonderful flavor to so many dishes. Check out some of these favorite recipes using poblano peppers:
- Pulled Pork Enchiladas with Poblano Cream Sauce;
- Mexican Pasta Salad;
- Instant Pot Beef Chili;
- Vegetarian Empanadas.
Favorite Mexican Recipes
Ok, so this recipe isn't actually a traditional Mexican recipe. But it's inspired by all the delicious Mexican flavors, and that's what makes it so good. If you're looking for some more Mexican inspired recipes, try some of these favorites:
- Calabacitas Recipe;
- Pork Belly Tacos;
- Fresh Tomato Salsa;
- Pork Carnitas Recipe;
- Browse all the Mexican Recipes.
Did you make these stuffed poblano peppers? rate the recipe and leave me a comment to let me know how it turned out!
Recipe
Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers, roasted, peeled, seeds removed
Rice Filling
- 1 (10 ounce) can Rotelle drained
- 1 can black beans drained
- 2 cups white rice cooked
- ¼ onion (about ¾ cup) diced
- 1 chipotle pepper in adobo sauce minced
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons salt
Cheese Sauce
- ½ cup whole milk
- 8 ounces Velveeta cubed
Instructions
- The first step is to make sure your peppers are roasted and peeled (instructions for roasting peppers are in the post above). Then preheat the oven to 375 degrees.
- Stuff each pepper with the filling (see below for filling instructions) until completely filled.
- Any leftover stuffing can be placed around the outside of the peppers in the pan.
- Pour the cheese sauce (see below for cheese sauce instructions) on top of the peppers (and extra stuffing) and bake in the oven for 35-45 minutes, until bubbly and slightly browned.
- Serve with corn or flour tortillas.
For the Rice Filling
- Combine all the ingredients in a bowl, except the milk, Velveeta and peppers. Mix well and add additional salt to taste if desired. This step can be done in advance.
For the Cheese Sauce
- Combine the milk and Velveeta in a sauce pan over medium low heat. Stir periodically to ensure it doesn't burn or stick to the bottom.
Expert Tips:
- Slice the peppers in half, placing the stuffing inside and then placing the other half on top to make stuffing them easier;
- If the peppers tear, don't worry about it - they still taste the same!
- Any kind of onions will work for this recipe. I like to use white or red onions, but yellow, brown, vidalia, etc. all work as well.
Stuffed Poblano Pepper Variations:
- Add 6 ounces of cooked chorizo, chicken or pork to the filling;
- Substitute brown rice for white rice;
- Pinto beans can be used in place of the black beans;
- Feel free to add other vegetables such as diced zucchini, mushrooms, cauliflower, etc.
Nutrition
Check out this old photo!!
Kim Gons
Excellent recipe, will definitely be making this again!
Danielle
SO glad to hear it!
Adele Heraty
This was the worst meal I have cooked in my 70yrs of life. I forgot how bad velveta cheese is , it took about 2hrs to make and it all went into the garbage, I am considered to be an excellent cook
Danielle
I'm sorry you didn't like the recipe. You would need to like Velveeta to like this recipe - if you don't like Velveeta this is probably not the recipe for you. It is one of our household favorites.
Maria L
I think you can still like and make this recipe without Velveeta. You can make a different cheese sauce..I came here to check out the recipe and when I saw Velveeta it gave me some sauce as well! Like maybe use half Velveeta for smoothness but add other cheese for texture and flavor
Danielle
That's a great idea!
Candace C Archer
Absolutely delicious!!
Danielle
SO glad you liked it!
Mimi
These look so good! I love anything and everything Mexican and Southwestern inspired. I just can’t use Velveeta, though, but there are many Mexican cheeses than melt well, or even just Monterey Jack. It’s just me. 😬
Danielle
Thanks Mimi!
Kushigalu
Love Mexican food and flavor. I will have to try this delicious recipe soon
Danielle
Hope you love it!
Jennifer Banz
I love how much extra filling this recipe has. This is perfect for picky kids...then I don't have to share my delicious poblanos with them!
Danielle
LOL!
Claire | The Simple, Sweet Life
I LOVE poblano peppers so I'm definitely going to be adding this to our upcoming menu. Can't wait to give your delicious looking recipe a try!
Danielle
Hope you love it!
Marisa F. Stewart
We absolutely love our stuffed spicy peppers. And add the element of cheese to it well they are simply irresistible. That is why I made this recipe last night and Hubby went nuts over it. We have two more left over and we're eating them tonight.
Danielle
So glad you liked it!
Elaine
Fabulous peppers! Every time I crave anything rice, my choice is stuffed peppers. There is just something about it that is an absolute winner for me. And I don't remember the last time I used velveeta, so time to fix that!
Danielle
Thanks Elaine!
Alisha Rodrigues
Drooling over these images. Never thought of using peppers in this manner and that stuffing looks absolutely yum.. Thanks for sharing...
Danielle
You're welcome 🙂
Farah Abumaizar
Yum! I love stuffed peppers and these seem so vibrant and flavourful . Thanks for the great recipe!
Danielle
You're welcome!
Adrianne
I love a recipe that has a lot of veggies in it and yours definitely does!! This is so appealing for the flavours, the ingredients and that sauce looks SO good!
Danielle
Thanks!
Marlynn | Urban Bliss Life
These really are the best stuffed peppers! Your tips for choosing the right peppers are so helpful. Thanks!
Danielle
so glad you enjoyed them!
Anita
I had this dish in a Mexican restaurant before and loved it very much. It's great that I finally found the recipe for it.
Danielle
I hope you get the chance to try it!
Sharon
Stuffed poblanos are one of my favorite dishes to get at a resaurant. I love this recipes so that I can make them right at home.
Danielle
Hope you get a chance to try them!
Lori | The Kitchen Whisperer
Oh YES! These look scrumptious and perfect for a chilly day! And that cheesy blanket of deliciousness.. Yes, please! Thank you for sharing such a delicious recipe!
Danielle
You're welcome Lori 🙂
Tammy
Oh my goodness these look incredible! I love all the flavors of this dish and how easy it is to make for busy weeknights...stuffed peppers are one of my favorites.
Danielle
Thanks so much!!