Stuffed Poblano Peppers

This stuffed poblano pepper recipe will quickly become one of your favorite weeknight dinner meals!

Plant Based Meal Idea!

This pepper recipe uses pinto beans for protein, rather than ground meat. Beans are packed with healthy, plant based protein.

Eating more plant based protein, like beans, can help slow the progression of Chronic Kidney Disease. It can also help diabetes, heart disease and prevent cancer. Plus, beans are tasty and filling. What’s not to love?

Low Sodium Stuffed Poblano Peppers

This recipe has TONS of flavor from cheese, lime juice, lime zest, tasty spices and just the right amount of kick from the poblanos. All this flavor means you don’t need to add a ton of salt!

This is great news because eating too much salt can contribute to high blood pressure, heart disease, stroke and kidney stones. The 2020 Dietary Guidelines for Americans recommend that everyone limit sodium to 2,300mg per day. This is about half the average intake in the United States!

Plenty for Leftovers!

Even better, this recipe makes 8 servings. So, plenty of leftovers for healthy lunches!

Happy Eating!

Melanie

Stuffed Poblano Peppers

Cheesy poblano peppers stuffed with pinto beans and corn
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: stuffed poblano peppers
Servings: 8 2 pepper halves
Calories: 318kcal

Ingredients

  • 2 15oz cans low sodium pinto beans drained & rinsed
  • 1 cup water
  • 1 tbsp canola oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 2 limes zested & juiced
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper (more if you like spice!)
  • 2 cups frozen corn
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/2 cup fresh cilantro minced
  • 8 poblano peppers
  • 1 cup cherry tomatoes quartered
  • 1 tbsp olive oil

Instructions

  • Combine 1 can of beans with water in a bowl. Mash until mostly smooth. Set aside.
  • Heat canola oil in a 12-inch skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, oregano, chili powder, lime zest, salt and cayenne. Cook until fragrant, about 30 seconds. Add mashed bean mixture with remaining can of beans. Cook until heated through, about 2 minutes. Off heat, add cheeses, 1/4 cup of the cilantro and juice from 1 lime.
  • Prepare poblanos. Leaving stem intact, cut slit in each pepper lengthwise. Microwave peppers in a covered bowl until just pliable, about 2 1/2 minutes. You might need to microwave peppers in 2 batches.
  • Fill peppers with bean and cheese mixture. Place peppers on baking sheet and bake at 425'F for 30-40 minutes, until peppers are soft.
  • Meanwhile, prepare tomato salsa. Combine tomatoes, juice from remaining lime, remaining 1/4 cup cilantro and olive oil. Serve peppers topped with tomato salsa.

Notes

Nutrition Facts (per 2 pepper halves): 318 calories, 14g fat, 6g saturated fat, 27mg cholesterol, 37g carbohydrate, 8g fiber, 0g added sugar, 15g protein, 268mg sodium, 287mg calcium, 688mg potassium, 280mg phosphorus, 36mg oxalate

2 thoughts on “Stuffed Poblano Peppers”

  1. Hi Melanie–can’t wait to try this. Could I prepare and assemble the peppers early in the day, refrigerate them, and then bake them in the evening?

    1. Melanie Betz MS, RD, CSR, CSG

      Yay! Let me know what you think when you try them. I’ve never tried that, but I think you absolutely could assemble them ahead of time. Nothing would get weird and mushy! You may just have to cook them for a few extra minutes to account for the colder temperature starting out!

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