Pages Navigation Menu

Mexican Stuffed Poblanos

Hearty and spicy vegetarian stuffed poblanos

Vegetarian Stuffed Poblano

We are starting to get back into the school/work routine around here.  I am getting more used to early mornings and packing lunches.  The kids seem to be adjusting pretty well to mommy going back to work. Little Man put up a little fight this morning though and didn’t want to go with the babysitter.  It always breaks my heart a little to see them cry when I have to leave them somewhere.  L shed some tears one day last week when I left her at school too.  I know they were both fine within minutes though.

So far I have done pretty well on lunches and I think L has only taken PB&J once.  Her new favorite is homemade pizza lunchables which I make with whole wheat pita, tomato sauce, and mozzarella cheese.

Dinners have still been pretty low-key which isn’t a bad thing.  Tonight I actually made what hubby called my best pasta dish ever and it was something I tossed together in less than 30 minutes.  I will share that recipe soon.

Vegetarian Stuffed Poblano

These stuffed poblanos are actually a recipe I made during the week that the kids were at my mom and dad’s and it was just hubby and I for dinner.  These are definitely not very kid-friendly as they are quite spicy but hubby and I both like spicy food.  If you wanted to tone down the spice you could use the stuffing for bell peppers and leave the jalapeño out of the salsa topping.

Mexican Stuffed Poblanos

Total Time: 60 minutes

Yield: Serves 4


  • 4 poblano peppers
  • 1/2 cup water
  • 1/2 cup uncooked bulgur
  • 1 Tbs olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (15-ounce) can no-salt-added pinto beans, drained
  • 1 (4-ounce) can chopped green chiles, undrained
  • 2 tsp cumin
  • shredded Monterey Jack cheese (optional for vegan)
  • 2 tomatoes chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • juice of 1 lime
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 jalapeño pepper, seeded and finely chopped (omit for less spice)


  1. Preheat broiler.
  2. Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
  3. Bring oven temperature down to 400 degrees.
  4. Combine water and bulgur in a medium saucepan. Bring to a boil. Remove from heat. Cover and let sit 30 minutes.
  5. Heat a large skillet over medium-high heat. Add the olive oil to pan.
  6. Add onion and garlic to pan; saute for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
  7. Divide the bean mixture evenly among the poblanos. Sprinkle with cheese if desired.
  8. Place the poblanos, cut side up, on a foil lined and lightly oiled cookie sheet.
  9. Bake for 15 minutes or until lightly browned.
  10. Combine the tomatoes and remaining ingredients in a small bowl and serve on the poblanos.


Adapted from Cooking Light

Never Miss A Recipe!


  1. Love these flavors and I love that you added bulgur!

  2. Oh yum! I’ve made a similar recipe before and it was so good. Pinning your recipe for future reference. My hubs and I love spicy!

  3. Mouth watering, I love stuffed peppers! Saving this recipe :)

  4. what a fun take on traditional stuffed peppers!

Leave a Comment

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