Vegetarian Stuffed Poblanos

"Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time."
Vegetarian Stuffed Poblanos created by Amanda H.
Ready In:
1hr 30mins




  • Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
  • Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.

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  1. Amanda H.
    Vegetarian Stuffed Poblanos Created by Amanda H.
  2. sienna72
    Wow! This recipe was fantastic. I always modify recipes based on what I have on hand, but one big thing is I made a quinoa/black bean mixture instead of using cornmeal. I used 2 jalapenos instead of one also. For the sauce I used organic tomato paste and added water, minced onions, jalapenos, garlic, and garlic salt. I also tried stuffing bell peppers with this, and it was equally as good!
  3. mandabears
    loved this recipe! i too was lazy and used prepared enchilada sauce and the poblanos were amazing. i did not have black beans so i used pintos, instead. will definitely make these again.
  4. mtnmel
    Yum! Made this last night for the first time following recipe exactly. Needs a bit more "kick" for my taste~might use jalapeno seeds and all next time. Must try recipe. Thank you for sharing!
  5. zephanie
    Very delicious! I went the lazy route and used canned enchilada sauce in the bottom of the casserole but followed the rest of the directions as stated. It turned out perfectly and I will definitely make it again!


I'm a professor of physics and astronomy at a small liberal arts college. My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy. Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.
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