stuffed poblanos

Stuffed Poblano Peppers are so easy to make for a flavor packed, family favorite dinner!  These peppers are filled with shredded chicken, cheese, corn, black beans, and salsa!

Stuffed Poblano Peppers

Large Poblano Peppers (or 6 medium)

Cups Shredded Cooked Chicken

Cup Black Beans

Canned

Cups Salsa Verde (Red salsa is fine also)

Ounces Cream Cheese (Softened)

Chili Powder

Smoked Paprika

Garlic Powder

Cumin

Salt & Pepper, (to taste)

Cups Shredded Monterey Jack Cheese

Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish large enough to hold the peppers lightly with non-stick spray.

Add the whole poblanos to the prepared pan and roast for 20 minutes until becoming soft. Remove the poblanos from the pan to a cutting board.

Meanwhile, add the shredded chicken, beans, corn, salsa, cream cheese, seasonings, and one Cup of the cheese to a large bowl and stir to combine.

Cut a slit down the length of each pepper to make a pocket, being careful not to slice all the way through and use a spoon to scoop out and discard the seeds.

Fill each poblano up equally with the chicken mixture, then sprinkle on the remaining shredded cheese.

Return the filled peppers to the baking sheet and into the preheated oven for 15-20 minutes until the cheese has melted

These stuffed poblano peppers make a great main course or a perfect side dish! This is a family favorite.

Stuffed Mexican Peppers with Cheese and Corn

poblanos,

oz goats cheese

c shredded Manchego cheese

c Parmesan

c diced red onion

c chopped cilantro

corn kernels (thawed, frozen corn works fine)

garlic clove

Salt and pepper

heavy cream

Make a slit on one side of the poblano. This will be where you stuff it.

Combine goat&#8217;s cheese, Manchego and parmesan together using an immersion blender if your cheese is too cold. Feel free to use your favorite variety of cheese and cream cheese also works in place of the goat&#8217;s cheese.

Stir in the onion, cilantro, corn and garlic. You may want to season with salt and pepper.

Mix in cream until the cheese mixture is the desired consistency for stuffing.

Divide cheese mixture between the four peppers. Fold up the sides of the pepper to partially enclose.

Vegan, gluten-free stuffed Poblano Peppers filled with corn, black beans, roasted sweet potatoes and cilantro served over vegan Avocado Crema.

Vegan Stuffed Poblanos with Avocado Crema

poblano peppers

sweet potato- 2 Cups, small dice

corn corn

—–

olive oil

C finely diced onion

garlic cloves- rough chopped

can of black beans

T Cumin

coriander

½ tsp chile powder

½ tsp kosher salt

⅓ Cup chopped cilantro

¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)

⅔ C Avocado

⅓ C cilantro

C water- plus more as needed

salt

lime juice

garlic

pepper

Preheat oven to 400F. Dice the sweet potatoes, into 1/2 inch cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment-lined baking sheet, along with the 6 poblano peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

While this is baking Make the Avocado Crema, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob. Set aside. Dice the onion.

Remove peppers and sweet potatoes from the oven. when tender.  Enclose the poblano peppers in foil for a 5-10 minutes so they steam, to make removing the skins easier. Hold the peppers under cool, slow running water and gently remove skins trying to keep the peppers intact. It&#8217;s OK, if all the skins don&#8217;t release, just peel off what wants to come off natually. Carefully, with a sharp knife, slice the top off of the peppers ( where stuffing will go) and rinse the seeds out with running water. Keep the stems and  set aside.

In a skillet heat olive oil over med-high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple of minutes, then fold in the black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro. Taste and adjust salt to your liking. Turne heat off.  Stir in cheese if using.

Stuff the peppers: Spoon in the filling into the peppers then place stuffed peppers on a greased or parchement  sheet pan or in a baking dish in 375 F oven for 10-15 minutes &#8212; or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado Crema sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

I seen this a while ago, finally got around to making them &amp; they're absolutely phenomenal, thank you for this

Im so happy you are enjoying it and love all your adaptions, thanks for sharing!

These were fantastic! I've made them twice now. First time I was making for friends  so I added some goat cheese to the filling for them. Second time I experimented and used about 1/2 a tub of Toffutti sour cream and it gave the same tang as the cheese but kept it vegan. Great recipe and one I'll go back to again and again!

5 stars and I don't do that often! I tried this for some vegan family members and now I'm making them again for my non-vegan family just as anther recipe for all the produce I usually have in my kitchen. The sauce had me at the first taste out of the blender! I didn't even add any cheese or sub and the poblanos were so tasty and fulfilling. The sauce will definitely be one I'll use with other things. Spiciness was spot-on and for the faint of heart I added more avocado slices on top to absorb the heat. Thank you for this great jumping-off point of a recipe that also stands alone as it is!

The absolute worst cooking experience of my life, bar none.  And I’m not even done making it.  It better taste unbelievable.  I’d better think I’ve died and gone to heaven and I’m eating ambrosia.  I’m so angry at this recipe that I’m worried I might lose my sanity and end up in an asylum.  This recipe can go to hell, where I’m sure satan will force brutus and Judas to make it three times a day.  I would rather die of starvation than go through this debacle again.

I'd use rice, beans, corn, cheese,  onions  garlic &amp; tomatoes

You didnt list the cream cheese in the cream recipe...so how much do I use?

So good!!! I even got my 9 year old to enjoy it. I will make again!

I added a jalapeno to the avocado, so delicious! I also played and added a little more cumin and some garlic powder to the mixture!

Thank you for this recipe! I love eating this way!

Made it once before and making it again today. My family absolutely loved it! Thanks for sharing.

I want to eat this every day. This was so DELICIOUS! We will be making this again very soon.

Made this for Cinco de Mayo tonight and it was AWESOME!  I decided I wanted more of the pepper flavor &amp; it was just 2 of us eating so I chopped one of the poblanos and added it into the skillet after the corn. It was a fabulous idea :)  only other change was a tiny bit of jalapeno into the avocado creme sauce. Delicious, easy to follow, &amp; bonus! I now know a much easier way to skin my peppers! I'll be back to your site for more delicious recipes! Thanks a million!

Holy moly, avacado crema is my new favorite thing!  We have done variations of the recipe with stuffed peppers and stuffed sweet potatoes using the crema.  Just found your site, so far everything we have made has been amazing and your photos are beautiful.  Thank you for sharing your recipes!

This was amazing. I made it exactly as is and it was delicious and filling.

Pobrecita "Never Again" must have had trouble peeling the poblanos. Roasting them with the sweet potato probably didn't loosen the skins enough. They are easier to peel if they are well blackened over an open flame or under the broiler, then allowed to cool in a plastic bag or wrapped in a damp kitchen towel. I use a spoon to scrape the skin off but if they are well blackened it practically falls off. And though peeling them under running water is easier, I think they are more flavorful if not rinsed. https://www.youtube.com/watch?v=tcb3HOYSDt0

Yet another winner - thank you so much, Sylvia! 
We were given a large tin of poblano peppers from our local deli - already roasted and skinned - and wondered what on earth to create with them. You came to the rescue, as ever. Black beans are always a favourite and we found all the other ingredients lurking in the fridge or freezer. 
The avocado crema is extraordinary. Quick, easy and tantalisingly tasty.

I make this but I don't discard the potato peels. Instead, I brown them til crisp in a bit of bacon grease or oil. Then I crumble them coarsely into the stuffing mix just before baking. This adds both flavor, crunch &amp; nutritional value (fiber) to the dish.

https://content.jwplatform.com/videos/XWDAer68.mp4

Vegan Stuffed Poblano Peppers filled with sweet potatoes, black beans, corn and cilantro – served over a flavorful Avocado Crema which is vegan and oil-free!  With a  video. 

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Stuffed Poblano Peppers

Stuffed Mexican Peppers with Cheese...

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The most viewed stuffed poblanos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine