Stuffed Poblanos

roasted stuffed poblano!

Here’s a pretty easy and straightforward recipe for you!  You are going to need to whip out your blender for the sauce!  There’s a little bit of prep involved with about an hour of cooking–but that’s it. This means you can clean up your kitchen and watch your kid run around outside in the backyard while you wait. Or you can get in an episode of one of those trashy shows you’ve been telling me about! The smell that will waft from your kitchen is worth the effort you put in. You might even find yourself watching commercials instead of fast forwarding…because the scent is so intoxicating. Believe me.

The peppers will get fork tender after all that roasting and the cornmeal/ black bean/ cheese mixture turns part solid and part gooey inside the peppers. It’s as if a tamale mated with a chile relleno and produced a lighter & healthier offspring! (YES- I really just said the word mate!) You are going to want to spoon a bunch of the leftover sauce on your pepper. You’ll probably sit there imagining what else to put that sauce on…if you have any left. It’s quite enjoyable. Go ahead, top it with some hot sauce. You like it spicy, don’t you? You’ll find that the peppers taste even better the next day. Funny what a little overnight stay in the fridge will do to a pepper. Enjoyable, huh?

You start with 4 poblanos!


Cut them in half & dig out all of the seeds.

cutting up

Start making your sauce! Put all of the saucy ingredients in a blender.

the sauce!

Puree that mofo!


Now pour it into your pan. Set aside. Nice work.

pour it into the pan

We need to start working on the filling. Get out some cornmeal.


Mix it with your cheese, cumin, onions & water.

making the filling

Stuff the filling into each pepper!

stuffing the pepper!

Place the peppers into the baking pan. You might want to add a little more sauce on top.

ready to go in the oven

Stick that bad boy into the oven to roast with some foil on top. Then you take it off top for a bit.


It comes out of the oven looking like this!

out of the oven

Look at that sauce….



Stuffed Poblanos

(recipe from Everyday Food)

  • 1 can (28 ounces) whole tomatoes in puree
  • 1 minced jalapeno, ribs and seeds removed for less heat if desired
  • 2 small onions, chopped
  • 3 garlic cloves, 2 whole, 1 minced
  • coarse salt, ground pepper
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1/2 cup yellow cornmeal
  • 1 cup shredded pepper jack cheese
  • 1 teaspoon ground cumin
  • 4 large poblano chiles, halved lengthwise [stems left intact] ribs and seeds removed

Preheat oven to 425 F degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves. Puree until smooth. Season with salt. Pour the sauce into a 9×13-inch baking dish and then set it aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin and 3/4 cup water. Season with salt and pepper.

Dividing evenly, stuff the poblano chile halves with the bean mixture and place in the baking dish on top of the sauce. Sprinkle the poblano chiles with the remaining 1/2 cup of cheese. Cover the baking dish with aluminum foil.

Bake until the poblanos are tender, about 45 minutes. Remove foil and continue to cook until the sauce thickens slightly and cheese is golden brown, about 10 to 15 minutes more. Remove from the oven and let cool for 10 minutes before serving.

***I thought this recipe needed a little more black beans…and then I realized that the recipe calls for a 19oz. can of black beans. My 15 oz. can didn’t cut it. That’s what I get for breezing over directions! ***

  • Stacy

    Might have to try this when my mom is here visiting. Love all your great recipes!

  • kickpleat

    I never see poblanos in the markets here. I’m def going to buy them when we’re all cozied up in our N Calif cabin in 2 weeks or so. Maybe roast some filled ones on the bbq, but these really look amazing.

  • Julie

    Umm…I am going to be making this, like as soon as possible. That looks SO GOOD! LOL! Do they even make 19oz cans of beans? Tricky tricky! Looks delicious. You are on a roll!

    • Octovus

      @ Julie
      I think it’s all in your location. I live in Canada and you think I can find a blinking FIFTEEN ounce can of beans (which so many USA recipes call for), no!! You have to search and search. But lol I guess that’s better b/c you can always use the 4 ounces for another recipe, or else have your food extra-beany…instead of lacking-in-beaniness. Oh why oh why is there a national boundary in can sizes?!?

      @ everyone
      Heehee, making these soon! Nice veggie recipe, close to vegan too. Finding (fresh!) poblanos is a stretch here in Ottawa (ON, Canada) but when I see them now I will pounce and know what to do with them.

  • Katrina

    These look so good! They can be healthy as well. Amazing!

  • jenny


  • Kitchen Butterfly

    It looks lovely………..would love this with rice!

  • Rose @ The Bite Me Kitchen

    Oh wow! These look fantastic! I made these once before and didn’t cook them long enough =( I am gonna have to give your version a go!

  • Christine

    How funny, I just made this exact recipe last night.! It’s definitely become a favorite in my home.

  • wootowl

    I’m totes veganizing this! xo

  • maija

    Looks delicious – will keep in mind for the end of summer when fresh poblanos show at the Farmer’s markets (and they’re always pretty cheap!). I usually buy a bunch, roast them & freeze them to throw in chili over the winter.

    p.s. I had the same thought about the beans – only 1 can?? The boyfriend and I can easily eat one can between us. Thanks for pointing out the size.

  • Dana

    Perfect meal for me! I’m always looking for new and creative Mexican-inspired dishes because it’s my husband’s favorite type of food. I get a little tired of the enchilada and burritos after a while. I love everything in here and can’t wait to make them!

  • missy

    just made these today – oh my – so good!! already put them on the menu again for next week.

  • Stacy M.

    I made these last night for the LOST finale and they were a hit! Hubby loved em and so did I. The sauce was so yum and we both agreed that it would be good to even just use the sauce recipe cold as salsa recipe, just to dip chips in. (maybe adding a little cilantro?)Thanks for another winner!

  • Julia

    I’m a long time reader, but just a fell a little bit more in love with you finding the stuffed poblanos. I am like a straight-up female (vegan) bobby flay, so I have to try this recipe!

  • Black Bean Stuffed Poblanos, Mexican Chicken, (homemade) Salsa Verde | KitchenKatalog

    […] used this recipe for the black bean stuffed poblanos (we halved it). The stuffing was good but the tomato sauce […]

  • Mary Ann

    This is a superb recipe ! Added one shredded cooked chicken breast. Had to make myself stop eating this, the cornmeal firms up the filling, the sauce has great heat. This will be on the table at my next party. The peppers came from my neighbors garden. WOW !

  • Kelli P.

    I made these last night and they were good. I didn’t have any canned black beans except for refried black beans, so I used that in my filling. I also simplified the sauce by taking a jar of salsa and blending it up. I really liked the refried black beans, but it was all soft so I think just canned black beans would be better. I think next time I will probably add some rice to give it more texture. Thanks for a great recipe!

  • Stuffed Poblanos and Tomato-Zucchini Tian | KitchenKatalog

    […] basil It was very, very good. I really liked it all cooked together. Maybe it was just us, but this also needed more salt. I also used yellow squash intermixed with tomatoes. While the dish was great, what was not great was dropping the soapy dish while cleaning it and shattering the ceramic (sad!!!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Stuffed Poblanos (from Shutterbean) […]

  • Carol

    Awesome. Can’t wait until my brother cooks for me!!!!!

  • The Weekly Dish 02/05/2012 | Pippi's in the Kitchen Again

    […] Stuffed Poblanos from shutterbean (I must have Jalapeno on the brain) […]

  • Cooking for Cinco de Mayo | The Kitchen Illiterate

    […] Masa pockets from Serious Eats Yucatan-style Slow Roasted Pork Tacos from The Amateur Gourmet Stuffed Poblanos from […]

  • Soul Food | Loose Gringa

    […] I made my famous stuffed poblanos, modified from this recipe. A true crowd-pleaser, I always make it extra spicy and add fresh shucked corn to the […]

  • Jade

    totally used this recipe with the sweet bell peppers that came in our CSA. fantastic! so, even if you are poblano-less, this recipe is still a hit.

  • b

    Can this be Paleofyed by leaving out the Cornmeal?

  • Ylva

    Oh, I’ll try this this weekend when my veggie-friend is visiting! But I probably need to use ordinary peppers instead of poblanos, I think it will be good anyway. Are you suppose to serve it with rise or bread or something, or just as it is?

  • Gia

    I made these last night than they were great! My husband will not eat beans, except for chick peas, so I used those and they came out delicious. I’m adding this to my recipe folder!

  • BC

    I have neen lookinh for a recioe like this. I wanted to make a revision of the enchilada, putting the corn inside the pepper. I suppose a little enchikda sauce atop woukd fit the bill. Thanks!
    Making it today. Pablanos in the garden-lucky me!

  • Sarah

    I’ve been making this recipe for years, but I also add corn (fresh or frozen) to the black bean & onion mixture. Perfect summer recipe!

Leave a Comment