Roasted Poblano Peppers stuffed with Veggies, Rice, and Black Beans.
Stuffed Poblano Peppers. Black beans, rice, tomatoes, onions, garlic, and spices are simmered in red enchilada sauce and then stuffed into roasted poblano peppers.
I think I could eat these stuffed poblano peppers every night for a month and not get tired of them. They are seriously one of my favorite meals of all time. Plus, they’re super simple.
The most tedious part of making these, in my opinion, is peeling the blacked skin from the roasted poblanos. After that, you simply simmer the stuffing ingredients in a saucepan, stuff the peppers, and bake.
If you’re making these stuffed poblano peppers as a part of this Weekly Meal Plan, you likely have some leftover enchilada sauce, and black beans in your refrigerator. If not, no problem – just use canned enchilada sauce and black beans.
I love to serve these with warm homemade tortillas, and let me tell you – if you’ve never made tortillas, you SHOULD. Homemade tortillas are much easier than you might think and are so infinitely better than the packaged variety that you may never buy tortillas again.
Weekly Meal Plans that Include Stuffed Poblano Peppers:Print
Black beans, rice, tomatoes, onions, garlic, and spices are simmered in red enchilada sauce and then stuffed into roasted poblano peppers.
- 8 poblano peppers
- 1 tbsp olive oil or vegetable oil
- 1 small red onion, peeled and diced
- 2 tsp paprika
- 2 tsp cumin
- 4 cloves of garlic, peeled and diced
- 18 oz (2 heaping cups) black beans – homemade or canned
- 1 bunch fresh cilantro, chopped
- salt and pepper to taste
- 1/4 cup enchilada sauce, homemade or from a can
- 16 oz diced fresh or canned tomatoes
- 1 cup cooked rice
- 1 lime
- Sour cream
- Tortillas – homemade or purchased
- Preheat your oven’s broiler and line a baking sheet with aluminum foil.
- Wash and dry the poblano peppers and lay them out on the baking sheet so that they are not touching.
- Broil until the skin is completely black. Remove from the oven and, using tongs, turn the peppers so that an un-blackened side is facing up. Put back under the broiler to blacken that side. Repeat until the skin of the peppers is blacked on every side.
- Place the peppers in a bowl, cover with a towel and allow to cool to room temperature.
- While the peppers cool, heat oil over medium heat in a large high-sided skillet or sauce pan. Add the diced onion and cook until softened and just starting to brown, about 5 minutes. Add the cumin, paprika, and garlic and cook 1 minute longer, stirring constantly.
- Add all the remaining ingredients to the pan except for the rice and cilantro. Cover and cook on low, simmering for about 20 minutes, and removing the lid to stir occasionally. After 20 minutes, the mixture should be thickened and condensed.
- Remove from the heat and stir in the rice, cilantro, and juice from 1 lime. Set aside to cool slightly while you peel the peppers.
- Preheat the oven to 350 degrees.
- For each pepper, use a knife to slice the pepper open, lengthwise. Remove the stem and seeds and gently pull off and discard the blackened skin. Place the peppers in a 9 x 13 baking dish.
- Open each pepper and add a generous amount of filling; wrap the pepper around the filling.
- Bake the peppers for 20 minutes and serve with sour cream and tortillas.