Poblano and Corn Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with roasted poblano, sweet corn, black beans, and cheese, baked until tender and golden for a vibrant vegetarian meal. This 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.

Prep: 25 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

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