Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes

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

A vibrant vegetarian dish featuring roasted poblano peppers filled with a sweet-savory mixture of roasted sweet potatoes and toasted pepitas, finished with a hint of smoky chipotle. This mexican-inspired vegetarian ready in about 60 minutes pairs large poblano peppers, medium, peeled and diced sweet potatoes, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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: 20 min Cook: 40 min Serves 4 Mexican cuisine 285 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Slice the tops off the poblanos and remove seeds and membranes; place cut-side down on a baking sheet.
  2. Step 2: Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, and 1/4 tsp salt; spread on a separate baking sheet and roast for 25 minutes until tender and slightly caramelized.
  3. Step 3: Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then transfer to a bowl.
  4. Step 4: Mix roasted sweet potatoes with toasted pumpkin seeds, diced tomatoes, and 1/4 cup chopped cilantro; stuff into the roasted poblanos.
  5. Step 5: Place stuffed poblanos back on the baking sheet and bake for 15 minutes until heated through. Serve with lime wedges.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes take to make?

Total time is about 60 minutes (20 min prep + 40 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 Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes?

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 large poblano peppers from drying out.

Can I substitute ingredients in Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes?

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 Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes 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.

What goes well with Roasted Poblano Stuffed with Pumpkin Seeds and Sweet Potatoes?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes