Stuffed Poblano Peppers Recipe – Smoky Black Bean & Corn Filling

Last Updated on 2 months by Neha Deshmukh

Stuffed Poblano Peppers Recipe – Smoky Black Bean & Corn Filling

Introduction

Oh, stuffed peppers! They’re just the best, aren’t they? I remember the first time I made these – it was a chilly evening, and I was craving something comforting and flavorful. These Smoky Black Bean & Corn Stuffed Poblano Peppers totally hit the spot, and they’ve been a family favorite ever since. They’re packed with goodness, have a lovely smoky kick, and are surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a complete meal in one pepper – protein, veggies, and carbs all balanced beautifully. The smoky flavors from the paprika and ancho chili are seriously addictive. Plus, it’s a fantastic way to use up any leftover corn or black beans you might have. And honestly, who doesn’t love a little bit of cheese melted over everything?

Ingredients

Here’s what you’ll need to create these delicious stuffed peppers:

• 3 large poblano peppers
• 1 tablespoon vegetable oil (about 15ml)
• 1 medium red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium tomato, chopped
• ¼ cup green peas (about 30g)
• ¼ cup yellow corn (about 30g)
• ¼ cup chopped red pepper (about 30g)
• ¾ cup black beans (about 150g)
• ¼ teaspoon smoked paprika (about 1g)
• ¼ teaspoon cayenne pepper (about 1g)
• ½ teaspoon cumin powder (about 2.5g)
• ¼ teaspoon ancho chili pepper (about 1g)
• 2 tablespoons chopped cilantro (about 10g)
• 1 small lime, juiced
• Salt to taste
• ⅓ cup mozzarella cheese (about 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Poblano Peppers: These are the stars of the show! We’ll get into selecting and prepping them in more detail below.
• Smoked Paprika & Ancho Chili Pepper: Don’t skimp on these! They really build the smoky depth of flavor.
• Vegetable Oil: Any neutral oil will work – canola, sunflower, or even avocado oil are great choices.

Poblano Peppers: A Guide to Selecting & Preparing

Choosing the right poblano peppers is key. Look for peppers that are firm, with smooth, dark green skin. They should feel heavy for their size.

To prepare them, first, preheat your oven to broil. Line a baking sheet with foil. Brush the peppers with a little oil and broil for 5-7 minutes, flipping once, until the skin is blistered. This makes peeling so much easier! Once cooled slightly, peel off the blackened skin, cut open the peppers, and carefully remove the seeds.

Smoked Paprika & Ancho Chili Pepper: Unlocking Smoky Flavors

Smoked paprika isn’t just paprika – it’s paprika that’s been smoked, giving it a wonderfully deep, smoky flavor. Ancho chili pepper is made from dried poblano peppers, so it adds another layer of complexity. You can find both of these in most well-stocked spice aisles or online.

Regional Variations in Chili Powders

Did you know chili powder blends vary so much by region? In some parts of India, you’ll find blends with more cumin and coriander, while others lean towards hotter varieties. Feel free to experiment with your favorite chili powder if you don’t have ancho chili pepper on hand.

Vegetable Oil Options: Choosing the Right Oil for Sautéing

For sautéing the onions and garlic, a neutral-flavored oil is best. This lets the flavors of the vegetables shine through. I usually use vegetable oil, but canola or sunflower oil work just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 375°F (190°C).
2. Heat the oil in a pan over medium heat. Sauté the chopped onion and garlic for 2-3 minutes, until softened and fragrant.
3. Add the chopped tomato and cook for another 2-3 minutes, until it starts to break down.
4. Stir in the corn, peas, red pepper, black beans, smoked paprika, cayenne pepper, cumin powder, ancho chili pepper, and salt. Cook for 2 minutes, stirring occasionally.
5. Remove the pan from the heat and stir in the chopped cilantro and lime juice.
6. Cool the peppers slightly, peel the skin, cut them open, and remove the seeds.
7. Stuff each pepper with the filling.
8. Place the stuffed peppers in a baking dish and top with mozzarella cheese.
9. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Work in batches if necessary.
• Taste the filling before stuffing the peppers and adjust the seasoning as needed.
• If you want a more intense smoky flavor, you can add a pinch of smoked salt to the filling.

Variations

• Vegan Stuffed Poblano Peppers: Simply omit the mozzarella cheese or use a vegan cheese alternative.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: Mild to Fiery: Reduce or omit the cayenne pepper for a milder flavor. For extra heat, add a pinch of chili flakes or a finely chopped jalapeño to the filling. My friend, Priya, loves to add a whole chopped Serrano pepper!
• Festival Adaptations: Navratri or Diwali-Friendly Options: For Navratri, ensure all ingredients are vrat-friendly (no onion or garlic). You can substitute asafoetida (hing) for the onion and garlic flavor.

Serving Suggestions

These stuffed peppers are delicious on their own, but they also pair well with a side of Mexican rice or a simple green salad. A dollop of sour cream or Greek yogurt adds a nice cooling touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What is the best way to roast poblano peppers?

Broiling is the quickest and easiest way to roast poblano peppers. Just keep a close eye on them to prevent them from burning!

Can I make the filling ahead of time?

Absolutely! You can make the filling up to 2 days in advance and store it in the refrigerator.

What can I substitute for mozzarella cheese?

Monterey Jack, cheddar, or pepper jack cheese all work well as substitutes for mozzarella.

Are poblano peppers naturally spicy? How can I reduce the heat?

Poblano peppers have a mild heat level, but it can vary. Removing the seeds and membranes will help reduce the heat.

Can these peppers be grilled instead of baked?

Yes! Grill the stuffed peppers over medium heat for 15-20 minutes, turning occasionally, until the cheese is melted and bubbly.