Poblano and Corn Stuffed Peppers
Bell peppers filled with roasted poblano, sweet corn, black beans, and cheese, baked until tender and golden for a vibrant vegetarian meal. This mexican-inspired mexican (vegetarian) ready in about 55 minutes pairs olive oil, diced onion, thawed corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, tops cut off and seeds removed bell peppers
- 2 tbsp olive oil
- 1/2 cup, diced onion
- 1, roasted, peeled, and diced poblano pepper
- 1 cup, thawed corn kernels
- 1 can (15 oz), rinsed and drained black beans
- 1/2 cup, shredded Monterey Jack cheese
- 1/4 cup, chopped cilantro
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup tomato sauce
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until softened.
- Step 2: Add 1 roasted peeled and diced poblano pepper, 1 cup thawed corn kernels, and 1 can (15 oz) rinsed black beans to the skillet. Cook for 5 minutes, stirring occasionally, then stir in 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Remove from heat and stir in 1/4 cup tomato sauce, 1/2 cup shredded Monterey Jack cheese, and 1/4 cup chopped cilantro. Mix until combined.
- Step 4: Stuff the mixture into the 4 prepared bell peppers. Place in a baking dish and cover with foil. Bake for 25 minutes, then remove foil and bake for 5 more minutes until peppers are tender and cheese is melted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Poblano and Corn Stuffed Peppers take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Poblano and Corn Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Poblano and Corn Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Poblano and Corn Stuffed Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Poblano and Corn Stuffed Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
