Matt and I first had poblano peppers on a trip to Mesa Verde National Park.  At dinner in the Far View Lodge restaurant we ordered their Poblano Rellenos. Wow, were they good! Deep-fried and oozing with melted cheeses and a cilantro lime cream sauce. Now that we’ve changed our eating habits, I’ve come up with a non-dairy, non-fried version. The first time I made these, the peppers weren’t cooked enough even though the “stuffing” was. Now I pre-cook the peppers for 15 minutes before I stuff them and throw them back in the oven for another 15 minutes once they’re stuffed. Even if you don’t have a tolerance for spicy foods, poblano peppers are fairy mild. Just make sure you remove the seeds before you stuff them.

Stuffed Poblano Peppers

  • 6 large poblano peppers
  • Olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 10-oz can Rotel tomatoes, or 14-oz can chopped tomatoes, undrained
  • 1 cup cooked bulgar
  • ½ cup corn (optional)
  • 1 tsp chili powder
  • 1 tsp cumin
  • crushed red pepper if you like it spicier
  • salt and pepper to taste
  • 1 avocado for topping
  • salsa

  1. Preheat oven to 400 degrees. Put poblano peppers on an oiled roasting pan and cut a “T” shaped slit on the side facing up. The top of the “T” should be at the top of the pepper, just under the stem. Cook for 15 minutes, then take out of oven and let cool for 15 minutes.
  2. Heat oil in skillet and sauté onion and garlic for 5 minutes. Add cooked bulgar, tomatoes, black beans, corn, and spices. Cook on low heat for 10 minutes.
  3. Open the poblano peppers down the center cut. Remove the seeds. (Make sure you wear gloves or wash your hands really well when you’re done.) Stuff with the black bean mixture and cook at 400 degrees for another 15 minutes.
  4. Top with avocado, salsa or any other toppings you like!