Spicy and Fiery Stuffed Poblanos

Healthy Spicy and Fiery Stuffed Poblanos Recipe

Spicy and Fiery Stuffed Poblanos from the Southwest

I’ve always had a soft spot for bold and spicy flavors, and growing up in the Southwest, I was surrounded by dishes that packed a punch. My love for spicy food began when I was just a kid, sneaking bites of salsa when no one was looking. As I grew older, I began experimenting with different ways to incorporate heat into my meals, and poblano peppers quickly became a favorite. They’re a bit milder than your typical chili, but when roasted, their smoky flavor truly shines, making them the perfect vessel for all sorts of fillings.

This recipe for Spicy and Fiery Stuffed Poblanos was born out of my desire to create something that not only embraces the vibrant flavors of the Southwest but also offers a healthy and satisfying meal.

Making Spicy and Fiery Stuffed Poblanos At Home

One summer evening, I found myself with an abundance of fresh vegetables from the farmers’ market and a craving for something comforting yet nutritious. That’s when the idea struck me to stuff poblano peppers with a hearty mix of black beans, zucchini, and brown rice. It was a winning combination that quickly became a staple in my household.

What I love most about this dish is how adaptable it is. The filling can easily be customized with whatever vegetables or beans you have on hand, making it a perfect recipe for those busy weeknights when you want something delicious without spending hours in the kitchen. And let’s not forget the cheese—because what’s a stuffed pepper without a little melty goodness on top? I opted for a reduced-fat Mexican cheese blend to keep things on the lighter side, but you can use whatever cheese you prefer.

Every time I make these stuffed poblanos, I’m reminded of my roots and the rich culinary traditions that come with them. Whether you’re a spice lover like me or just looking to try something new, I’m confident that these Spicy and Fiery Stuffed Poblanos will hit the spot. Pair them with a dollop of sour cream or a side of guacamole, and you’ve got yourself a meal that’s sure to impress.

Chef’s Notes – Spicy and Fiery Stuffed Poblanos

• Roasting the Peppers: Be sure to blister the skins evenly by rotating the peppers frequently under the broiler. This makes them easier to peel.
• Steaming for Easy Peeling: After roasting, cover the peppers with plastic wrap or a lid to steam. This step is crucial for easy peeling and will save you a lot of time.
• Filling Consistency: If the filling seems too dry, add a little bit of the tomato juice from the fire-roasted tomatoes or a splash of vegetable broth to moisten it up.
• Cheese Topping: For a gooey cheese topping, add the cheese during the last 5 minutes of baking so it melts perfectly without burning.
• Leftover Filling: Use any leftover filling as a topping for tacos, or wrap it in tortillas for a quick and tasty burrito.

Spicy and Fiery Stuffed Poblano Peppers

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Get ready to spice up your dinner with these Healthy Spicy and Fiery Stuffed Poblano Peppers! Packed with nutritious ingredients like black beans, zucchini, and brown rice, this dish is a delicious twist on Southwest cuisine. Perfect for a mid-week supper, these peppers are sure to become a family favorite. Inspired by the vibrant flavors of the Southwest, this recipe is both healthy and satisfying.

Course: Main CourseCuisine: Mexican, Tex-MexDifficulty: Easy

Print

Servings

4

peppers

Prep time

50

minutes

Cooking time

20

minutes

Calories

223

kcal

Resting Time

20

minutes

Total time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Poblano Peppers

• 8 large poblano peppers

• Filling

• 1 can (15 ounces) black beans, rinsed and drained

• 1 medium zucchini, diced

• 1 small red onion, finely chopped

• 4 cloves garlic, minced

• 1 can (15 ounces) whole kernel corn, drained

• 1 can (14.5 ounces) fire-roasted diced tomatoes with juices

• 1 cup cooked brown rice

• Seasonings

• 1 tablespoon ground cumin

• 1 to 1.5 teaspoons ground ancho chile pepper

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Toppings

• 1 cup shredded reduced-fat Mexican cheese blend (divided)

• 3 green onions, chopped

• 1/2 cup reduced-fat sour cream

Directions

• Preheat your broiler and place the poblano peppers on a baking sheet. Broil them about 3 inches from the heat source until the skins blister and blacken, approximately 5 minutes per side. Rotate the peppers with tongs to ensure even blistering on all sides.
• Once blistered, transfer the peppers to a large bowl and cover with plastic wrap or a lid to let them steam for about 20 minutes. This will make peeling easier.
• While the peppers are steaming, coarsely mash the black beans in a small bowl and set aside. In a large nonstick skillet over medium heat, cook the diced zucchini and chopped red onion until tender (about 5-7 minutes). Add minced garlic and cook for an additional minute.
• Stir in the drained corn, fire-roasted tomatoes with their juices, cooked brown rice, mashed black beans, ground cumin, ancho chile pepper, salt, and black pepper. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and stir in half of the shredded cheese.
• Preheat your oven to 375°F (190°C). Carefully peel the charred skins from the poblano peppers and discard them. Cut a lengthwise slit in each pepper and remove the membranes and seeds while keeping the stems intact.
• Spoon about 2/3 cup of the filling into each pepper and place them in a 13×9-inch baking dish coated with cooking spray. Bake in the preheated oven for 18-22 minutes until heated through.
• During the last 5 minutes of baking, sprinkle the remaining shredded cheese and chopped green onions over the peppers. Serve hot with a dollop of reduced-fat sour cream on the side.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 223kcal
• Carbohydrates: 32g
• Protein: 11g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 579mg
• Potassium: 0mg
• Fiber: 7g
• Sugar: 9g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 0mg
• Iron: 0mg

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