Roasted Corn, Black Bean, and Rice Stuffed Poblano Peppers

Delicious, vegetarian, and quick. What more can you ask for on a work day?

I love poblano peppers. They aren't as hot as a jalapeno, they're great for stuffing, and if roasted, they add a deep smokiness to your dish. I have come to realize, though, that a lot of people are a little scared of them! I get it, they do have some heat and they taste best after you have put them over fire. Well I'm here to tell you that there is absolutely nothing to worry about!

But Brea, I'm still nervous!

I, too, have a love/hate relationship with hot peppers. Growing up, my father grew peppers under the scorching Texas sun. I believe the the Texas sun makes all things harsher. The snakes are meaner, the spiders are deadlier, and the peppers are hotter. I know it doesn't work like that, but it feels like it, ok!

One day, and I can't express to you how seriously I mean that this only happened once, my sister and I thought it would be a good idea to make pretend "tacos" out of Play-dough and peppers from my dad's garden. All was going well until it wasn't. The habanero peppers, my father's prized crop, those beautiful orange bells, turned on us. With the heat of a thousand suns, those peppers burned our eyes, noses, and lips. Crying, we ran in to get our dad for him to save us.

Immediately our heads were in a bathtub of cold water. Sweet, sweet relief flowed over us. Well, until we had to come up for air only to be assaulted once more by those hateful things. To this day, I always wear gloves when cutting peppers and I suggest you do, too. Poblanos may not light your head on fire like a habanero, but getting it in your eyes will still be none too pleasant.

Are They Healthy?

All of the horror stories aside, poblanos are a great addition to your kitchen. They are low in fat and calories and a good source of fiber, vitamin A, and vitamin B-6. Not too shabby for a lowly green pepper. You also get the added benefit of the stuffing. This can be as healthy as you want it to be. My family, for the most part, doesn't eat very much meat. As you know, apart from the very occasional steak or burger, the only meat we eat is the quail that we hand raise. I usually keep things, like stuffings, vegetarian. For this recipe, I chose roasted corn, black beans, and rice. All of those are fairly low in calories, making the whole meal quite healthy.

How Do You Grow Poblano Peppers?

Our backyard farm doesn't include peppers at all. I really wish it did, but peppers need warmth and sun, and sadly, our backyard just doesn't have enough of either of those. If you did have lots of sun and warm nights, though, I recommend adding a pepper plant. The plant is decently fast growing and requires very little maintenance. Start seeds in a warm, sunny place and add a heat mat to really kick things into gear. Seedlings can be planted outside when they are 5-6 inches tall and the nighttime temperature doesn't drop below 60F.  Keep the soil moist, fertilize 6 weeks after planting, and reap the reward. Easy, right?

Yield: 4

Roasted Corn, Black Bean, and Rice Stuffed Poblano Peppers

Easy, Smokey Poblano Peppers stuffed with Roasted Corn, Black Beans, and Rice topped with Cheese! Healthy, Quick, and Delicious
prep time: 15 Mcook time: 35 Mtotal time: 50 M


Steamed Rice
  • 1 Tsp Olive Oil
  • 1/2 Cup Rice
  • 1 Cup Water
  • 2 Tsp Olive Oil
  • 1 Small Can of Corn
  • 1 Small Can of Black Beans
  • 1 Cup Rice
  • 1 Small Onion
  • 1/2 Cup Shredded Mexican-blend Cheese
  • 4 Cloves Garlic
  • 1Tsp Chili Powder
  • 1 Tsp Paprika 
  • 1 Tsp Cumin
  • Salt 
  • Pepper


How to cook Roasted Corn, Black Bean, and Rice Stuffed Poblano Peppers

Make The Rice
  1. Heat Olive Oil in a small sauce pan on medium heat
  2. Add in Rice and stir until fragrant and opaque (about 2-3 minutes)
  3. Pour in Water and stir
  4. Bring to a boil and cover
  5. Turn down the heat to low
  6. Simmer for 17 minutes or until all water is absorbed without lifting the lid
  7. Turn off the heat and let it sit covered for 5 minutes 
  8. Remove lid and fluff with a fork
  9. Set aside 
Roast the Poblanos
  1. Cut Poblanos in half lengthwise
  2. Remove seed and veins
  3. If using a gas stove, turn the stove on high. If using a grill, ensure flame can almost reach the Poblanos
  4. Lay Poblanos skin side down and roast until charred
  5. Place charred Poblanos in foil bag and close to steam for 10 minutes
  6. (Optional) Rub skin of Poblanos with a paper towel to remove skin if desired 
  7. Set aside
Make the Stuffing
  1. Preheat oven to 400F
  2. Dice Onion and Garlic 
  3. In a medium skillet (I like an iron skilled for this) add Olive Oil, Diced Onion, Diced Garlic, and heat on medium cooking until soft
  4. Drain Corn well and add to skillet cooking until slightly charred
  5. Drain Black Beans well and add to skillet along with the steamed Rice
  6. Season with Chili Powder, Paprika, Cumin, Salt, and Pepper
  7. Stir to combine and cook for another 2 minutes
  8. Line a baking sheet with foil and place Poblano Peppers skin side down on the baking sheet
  9. Generously fill Poblanos with the Corn, Black Bean, and Rice mixture
  10. Top with grated Mexican-blend Cheese 
  11. Place in the oven and cook for 5-8 minutes or until the Cheese is melted and browning
  12. Allow to cool slightly before serving 


Some people don't like Poblano skin. I am not one of those people, but the skin can be removed if it isn't your cup of tea.
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Created using The Recipes Generator


  1. It's a delicious recipe full of yummy tastes. I guess the temperature of the oven must be under control. If there is an automatic oven for roasting, then it's better. I always suggest Rational iCombi Classic ICC 10-1/1/E combi oven for roasting, it has a lot of features for cooking.


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