Stuffed Poblanos

Fiery Stuffed Poblanos

A nutritious twist to a popular dish, these stuffed poblanos are a healthy meatless dish stuffed with savory flavors.


  • 8 poblano peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium zucchini, chopped
  • 1 small red onion, chopped
  • 4 garlic cloves, minced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup cooked brown rice
  • 1 tablespoon ground cumin
  • 1 to 1-1/2 teaspoons ground ancho chile pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded reduced-fat Mexican cheese blend, divided
  • 3 green onions, chopped
  • 1/2 cup reduced-fat sour cream


  1. Broil the poblanos in the oven until skin blisters, around 5 minutes. Continue this process by rotating the poblanos until all sides of the skin have blistered and blackened. Transfer poblanos to a covered bowl and let sit 20 minutes.
  2. Mash the beans in a bowl and set aside. Cook zucchini and onions in a skillet until tender. Mix in garlic and cook for 1 minute. Mix in corn, tomatoes, rice, seasonings, and mashed beans. Remove from heat and stir in 1/2 cup of the cheese blend.
  3. Preheat oven to 375° F. Remove blackened skins from the poblanos. Cut lengthwise along each poblano, avoiding the stem. Remove the insides of the poblanos and spoon in the mixture, about 2/3 cup per pepper.
  4. Coat a 13×9 inch oven safe dish with cooking spray and add the poblanos. Cook until cooked throughout, about 18 to 22 minutes, adding green onions and cheese to each during the last 5 minutes. After baking, add a dollop of sour cream to each poblano and serve.