- Prep-time: / Ready In:
- Makes 4 stuffed peppers
- Serving size: 1 stuffed pepper
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Stuffed poblano chiles are classic Tex-Mex fare. Save time by stuffing them fresh and steaming them instead of roasting, stuffing, and baking. To quickly thaw corn, place it in a fine-mesh sieve and rinse with hot water. Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
By Shelli McConnell,
Ingredients
- 4 large fresh poblano chile peppers (tip, above)
- 2 cups hot cooked brown rice
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- ½ cup frozen roasted corn, thawed
- ½ cup fresh salsa
- ⅓ cup sliced scallions (green onions)
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped green olives
- 2 tablespoons pumpkin seeds (pepitas), toasted
Instructions
- Split peppers down center, making a T. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. In a bowl stir together the next seven ingredients (through olives). Spoon rice mixture into peppers.
- Place peppers in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Sprinkle with pepitas.
Nutritional Information:
Per serving (1 stuffed pepper): 316 calories, 59 g carbohydrates, 14 g protein, 4 g total fat, 1.1 g saturated fat, 0 g cholesterol, 134 mg sodium, 14 g fiber, 3.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 3 votes)What about the skin on the pepper? I love poblanos but getting that outer skin off is the worst. Does it come off after it has been steamed? Thank you!
Hi Gwen, Because these peppers are steamed instead of roasted, you don't have to worry about peeling off the skin. The skin on poblano peppers is entirely edible and won't be very noticeable when steamed. Let us know how it goes!
I followed the suggestions mentioned in comments: adding cumin, salt, onion powder and chili powder. I also used Rotel. I placed ours in air fryer on roast setting for 7 minutes. So yummy!
Love the air fryer option, plus all your additions to the recipe! Going to try it this week!
I used this as more of an inspiration recipe. I swapped out the salsa for a can of Ro-Tel tomatoes with green chilies, omitted the green olives (gross) and added 1 tsp each of cumin and chili powder. Also salt. I topped with sour cream because I’m not vegan but I think adding some vegan cheese, sour cream or avocado would be good. I’ll make this again and keep doctoring it.
In all fairness, I didn't use olives so they might have made a difference. The basic ingredients are great; but it needs some seasonings...such as cumin, chili powder, perhaps a little nutritional yeast. Looking forward to seeing what others recommend.