• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Black Bean & Pepper Jack Stuffed Poblano Peppers

    Published: Jun 2, 2014 · by Meg · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Black Bean & Pepper Jack Stuffed Poblano Peppers
    Easy weeknight meals are a must in our home, and if they're meals that we can cook once and eat twice, all the better. These Black Bean & Pepper Jack Stuffed Peppers fall into that category -- they're super easy to make, and the leftovers taste even better a day or two later, after the spices and veggies have really had a chance to mingle.

    My family loves big Southwest flavors, so one of my go-to peppers is the poblano -- a mild chili pepper often used in Mexican and Southwestern cooking. Most of the time, poblano peppers are used when they're green, but if they're left on the plant to fully ripen, the result is a hotter, red pepper. Poblanos are perhaps most well known for their role in the classic chile relleno, in which they are roasted, stuffed with cheese, then coated in egg and fried. When you're buying poblanos, look for peppers that are firm, with no bruising, and that feel heavy for their size. The skin should be dark in color and it shouldn't be wrinkled, which is a sign that a pepper is past its prime!

    Black Bean & Pepper Jack Stuffed Poblano Peppers
    With their thick skin, poblanos lend themselves particularly well to stuffing. For these stuffed peppers, adapted from a recipe in Better Homes & Gardens, the filling is a hearty mix of black beans, red onion, jalapeno jack cheese, spices, and cornmeal all mixed together with a little vegetable broth. The rich tomato-based sauce that bakes along with the peppers is a quick and simple blender sauce that's perfect spooned back over the peppers after they're dished up.

    Then -- the best part of all -- just refrigerate the leftovers, and a delicious next-day lunch or dinner awaits!

    Black Bean & Pepper Jack Stuffed Poblano Peppers

    Black Bean & Pepper Jack Stuffed Poblano Pepers

    Black Bean & Pepper Jack Stuffed Poblano Peppers

    Hearty black beans and melty pepper jack cheese stuffed inside poblano peppers, and then baked to perfection atop a zesty sauce. Adapted from Better Homes & Gardens' Poblanos Stuffed with Black Beans.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Course: Appetizer, Side Dish
    Cuisine: American, Mexican
    Diet: Vegetarian
    Keyword: Black Bean & Pepper Jack Stuffed Poblano Peppers, stuffed peppers recipe
    Servings: 6 -8 servings
    Calories: 216kcal
    Author: Oh My Veggies

    Ingredients

    For the sauce:

    • 1 14.5-ounce can crushed fire-roasted tomatoes
    • ½ cup chopped red onion
    • 1 jalapeño pepper stemmed, seeded, and chopped
    • 3 cloves garlic roughly chopped
    • ½ teaspoon salt
    • ¼ teaspoon dried oregano

    For the peppers:

    • 2 15-ounce cans black beans, rinsed and drained
    • 1 ½ cups shredded jalapeño jack cheese divided
    • 1 cup vegetable broth
    • ¾ cup cornmeal
    • ½ cup finely chopped red onion
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 4 medium poblano chile peppers stemmed, halved and seeded
    • Cilantro sliced green onions, and pickled peppers for garnish (optional)
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F.

    Make the sauce:

    • In a blender or food processor fitted with the S-blade, combine the crushed tomatoes, onion, jalapeño, garlic, salt, and oregano. Cover and blend until smooth. Pour the sauce into a large 9 x 13-inch baking dish.

    Stuff the peppers:

    • In a large mixing bowl, combine the black beans, 1 cup of cheese, vegetable broth, cornmeal, onion, coriander, cumin, salt, and pepper. The mixture will seem wet, but it will firm up while baking.
    • Place the poblano halves on top of the sauce in the baking dish. Use a spoon to stuff the bean filling into each poblano half.
    • Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the remaining ½ cup of cheese over the top of the peppers. Bake, uncovered, until the cheese has melted, 5-8 minutes more. Top with cilantro, green onions, and pickled peppers before serving.

    Nutrition

    Calories: 216kcalCarbohydrates: 22gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 702mgPotassium: 287mgFiber: 4gSugar: 4gVitamin A: 624IUVitamin C: 69mgCalcium: 235mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 06.02.14
    4 Ways to Use Hemp Seeds »

    Vegetarian Main Dishes, Vegetarian Recipes black beans, gluten-free, main dishes, poblano peppers

    Meg from Beard and Bonnett

    About Meg

    Meg van der Kruik is the blogger, photographer, and recipe developer behind This Mess is Ours, an omnivorous food blog with an incredible collection of gluten-free, vegetarian recipes.

    Reader Interactions

    Comments

    1. Julia Mueller says

      June 02, 2014 at 8:31 am

      It's been ages since I've had stuffed peppers and I'm ALWAYS up for some southwestern flair! These look like such a great meal. I'ma get me some non-wrinkled poblanos and go to town on this meal!

      Reply
      • Meg van der Kruik says

        June 10, 2014 at 1:19 am

        I hope you enjoy these stuffed peppers as much as we do Julia!

        Reply
    2. [email protected] says

      June 02, 2014 at 12:15 pm

      I got all the ingredients in my pantry!! Need to try this!

      Reply
    3. Michelle Lahey says

      June 02, 2014 at 1:30 pm

      Yum! This dish has some of my favorite flavors/ingredients in it. I am definitely Pinning this one for later!

      Reply
    4. Laura (Tutti Dolci) says

      June 02, 2014 at 5:04 pm

      I love stuffed peppers, these look incredible!

      Reply
    5. jill conyers says

      June 02, 2014 at 6:19 pm

      This looks absolutely amazing!

      Reply
    6. Olivia - Primavera Kitchen says

      June 02, 2014 at 11:19 pm

      Looking forward to trying this recipe. Love black beans and all the spices 😉

      Reply
    7. Traci | Vanilla And Bean says

      June 03, 2014 at 1:06 am

      The sauce! ... oh the sauce sounds fantastic! And with the stuffed pablanos!? Whaaaa? Beautiful and inspirational recipe! Thank you so much! Pinned.

      Reply
    8. Jenna Miske says

      June 03, 2014 at 1:32 pm

      I can definitely say that my all the people in my office LOVED this recipe when I brought in the leftovers from testing it. They are eating it right now and are all raving about how good it is! Two thumbs up!

      Reply
      • Meg van der Kruik says

        June 10, 2014 at 1:20 am

        Jenna that makes me so happy!! Thank you SO much for taking the time to comment. I love that your co-workers are digging the leftovers!

        Reply
    9. Krista @ Joyful Healthy Eats says

      June 04, 2014 at 4:07 pm

      Ohhh so love this. I heart stuffed poblanos! In fact growing poblanos in my garden now for solely that purpose. Great recipe girl! Pinned. 🙂

      Reply
    10. Joanne says

      June 07, 2014 at 9:53 am

      Tex-Mex flavors always go over super well in my kitchen and they end up being some of my favorite leftovers! I can't wait to try these poblanos. And I had no idea that they eventually turn into a red pepper if left for long enough! Learn something new every day.

      Reply
    11. Jane says

      June 11, 2014 at 8:30 pm

      Meg! I made this recipe for dinner this evening and OMGOODNESS, it was heavenly!
      Instead of two cans of black beans, I used one can black beans and one can of pinto beans. The homemade sauce is really vibrant and full of flavor. Using fire roasted diced tomatoes is a must! These are filling, as the cornmeal in the filling mixture mixed with the beans and cheese is so satisfying! I ate one and I was so full and satisfied, and it doesn't sit heavy in your stomach. Also, I used pickled jalapeños and pickled mild yellow pepper rings along with fresh cilantro to top it off. Perfection!
      I will make these often this summer! 🙂

      Reply
    12. zeut says

      September 06, 2014 at 11:25 pm

      Just finished the dishes this recipe was amazing! Super delicious and satisfying, the veggie broth and cornmeal made an almost meaty texture which was unexpected and excellent. Went through a bunch of recipes before I found this one, glad I made it. Can't wait to devour the leftovers!

      Reply
    13. Kat says

      December 13, 2014 at 12:56 am

      Do you have to take the skin off the poblano? How do you steam them? Thanks!

      Reply
      • Jamie says

        January 15, 2015 at 12:02 pm

        you do not have to steam them or remove the skins. just cut off the stems and remove the seeds.

        Reply
    14. Jamie says

      January 15, 2015 at 12:00 pm

      eating my leftovers right now! this was fantastic and something i will make all of the time. very easy and seems relatively healthy (unless you add extra cheese like i did!). thanks for a very flavorful recipe that will satisfy meat-eaters and vegetarians alike.

      Reply
    15. Ciera says

      March 02, 2015 at 4:52 pm

      This may be a silly question... but I'm so excited about this recipe that I don't want to make a mistake! The recipe says 4 poblano peppers, but it looks like the pictures only show 2. Is it 4 whole peppers, or 4 halves? Thanks in advance - I'm anxious to try it!

      Reply
      • Kathy Latour says

        April 12, 2015 at 12:40 pm

        This sounds wonderful! Do you think it can be made ahead of time on the weekend, refrigerated and baked later for weeknight dinner?

        Reply
        • Kiersten Frase says

          April 13, 2015 at 4:44 pm

          I think that would definitely work!

          Reply
    16. Anita says

      February 15, 2016 at 7:46 pm

      This meal was very delicious and easy to make! I would say that corn meal isn't something I use often, and was thrown off by the ratio of corn meal to the rest of the ingredients. I would suggest using half the amount suggested, or to substitute with quinoa or couscous.

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Vegan Bread Pudding
    • Vegan Peach Cobbler
    • 35+ Fun & Tasty Vegetarian Recipes for Summer
    • Easy Mexican Slaw (with Cilantro-Lime Dressing)

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    4.8K shares