Stuffed Poblano Peppers

When it comes to finding inspiration for dinner, I just open up Foodbuzz. It doesn't take long to find countless tempting recipes with amazing pictures all begging to be made and tasted. The hard part is deciding which ONE to make today!

When I ran across this recipe for Stuffed Poblano Peppers from A Couple Cooks, I knew it was meant to be. I love their blog, it's well written, easy to read, and great pictures! I have made several recipes inspired by them, we seem to like a lot of the same ingredients.

This recipe is easy to adjust to your preference. The way they made it is a wonderful vegetarian dish, but I had some ground pork that I didn't know what to do with, so I threw it in, a good idea! I also took note of Sonja's comment and decided to use goat cheese instead of the Mexican blend, another good idea!

Stuffed Poblano Peppers Serves 4


4 poblano peppers
1 cup uncooked brown rice (or any cooked grain)
1 cup of cooked ground pork (optional)
1 cup salsa
1 15 oz. can of black beans
1 cup frozen or canned corn kernels
8 oz cheese (shredded blend, goat cheese, or ??)
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
Chopped cilantro for serving (optional)
Cayenne to taste
Salt and freshly ground pepper

Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves!  
Place the peppers in a baking dish skin side up. Broil about 5-6 minutes, then flip the peppers and broil 5-7 minutes more.
Chop the 3 green onions (if using), and drain and rinse the black beans.
In a large microwave safe bowl, combine: beans, onions, salsa, corn, a bit of the cheese, cumin, chili powder, a couple dashes of cayenne, if you like it spicy!
Season with salt and pepper to taste. When the rice is finished, combine with the filling.

Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!

Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes.
If desired, garnish with chopped cilantro and serve with sour cream.

Alternative oven method: Preheat the oven to 400°F. Follow steps above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.


  1. oh I LOVE stuffed peppers! I'll have to try this- the last time I did mine, they weren't cheesy enough- I used quinoa, onion, tomato, cheese & cilantro in mine...but they definitely needed more cheese. Thanks for posting!

  2. Lots of stuffed peppers popping up and they all look so good. This is no exception! I like the addition of the pork. Yum.

  3. This looks delicious! I love all the ingredients in the stuffing...there are so many great flavors!

  4. I'm so excited that you made this, and that it worked out as well! Thank you for all the nice things you said about our blog! It's so fun to see the idea sharing that goes on through blogging. I love your take on the recipe - it looks wonderful! And I'm glad to hear the goat cheese worked out too :)

  5. You are exactly right, this looks like an amazing recipe. Totally something my husband will love! We are on our way to the Leucadia Farmer's Market, I will have to pop a few peppers into my bag.

  6. This looks deeeelicious! And the photo is awesome.

  7. Oh wow, this looks awesome!! So much better than a typical stuffed pepper :)


  8. Wow those stuffed peppers look really good, thank you so much for sharing them with us!

  9. That stuffed pepper look awesome! Are they spicy?

  10. This is not a very spicy dish, but it has just enough! We normally prepare our food a little hotter, or spicier I should say. The poblano pepper has a unique earthy flavor and when roasted or broiled, it gets just a little sweet, and its' heat is very mild, but enough to be evident. Here is a link to some great information and more recipes! Foodista Poblano Peppers

  11. Thank you for stopping by my blog. You made me smile with such a nice comment. I adore these peppers and your recipe looks delicious!! A must try for sure. Have a terrific week! :)

  12. This is my kind of recipe - I love stuffed peppers.

  13. I love poblano peppers. Great looking recipe. Thanks.

    Plan B

  14. Stuffing veggies is one of my favorite things to do. Combinations are endless. I love everything you put in these peppers.

  15. Oh I do like this! Stuffing anything is so good, sounds wonderful.

  16. I love your picture. I've never put beans in my stuffed peppers, but that is a great idea. thanks for sharing!

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  18. This looks really good. The goat cheese would be delicious on top.


Thank you for your comments!