These Vegan Black Bean Stuffed Poblano Peppers are roasted then stuffed with black beans, rice, corn, and spices. A healthy + flavorful meal! These are so pretty + so fun to eat.
I grew these beautiful, vibrant peppers in my garden! They are so green and fresh and wonderful. Perfect for stuffing! This is the first season I was ever able successfully grow peppers in my garden and I am so super excited about it. You don’t need to grow your own peppers to make these vegan black bean stuffed poblano peppers.
All kinds of peppers are widely available in grocery stores most times of year depending on where you live. This recipe also works with cubanelle peppers or bell pepper which are both awesome. Check out my recipe here for Quinoa Stuffed Cubanelle Peppers or simply swap out the poblanos in this recipe!
Tara’s Tips For Perfect
Vegan Black Bean Stuffed Poblano Peppers:
These black bean stuffed poblano peppers are first roasted, then stuffed with cooked brown rice, black beans, corn, onions, tomatoes, and of course spiced to perfection. You could actually add whatever you like into the mix or even take away. No corn? No problem, leave it out! Alternatively, you could add diced sweet potatoes or even a handful of cheese if that is your thing. You really can’t go wrong!
Let’s talk about the rice. As pictured, I used cooked brown rice. Alternatively, you could use cooked quinoa or white rice. Both work perfectly well here. But it MUST be cooked ahead of time.
FYI – the stuffing can fill quite a few peppers. My garden grown poblanos are on the small side but store bought ones might be bigger. It isn’t a bad thing around my house to have some extra stuffing. Mr. MVF has no trouble using up the extra. He sees it as a perfect vessel for the extra Habanero Salsa and Creamy Avocado Dressing. Not a bad idea at all.
Love Peppers? Me Too!
Try one of my other popular plant-based pepper recipes:
Vegan Black Bean Stuffed Poblano Peppers
Vegan Black Bean Stuffed Poblano Peppers are roasted then stuffed with black beans, rice, corn, and spices. A healthy + flavorful meal!
Ingredients
- 8 poblano peppers
- olive oil spray
- 2 cups COOKED brown or white rice
- 1 can black beans
- 2 cups corn
- 1 cup diced onions
- 1 diced tomatoes
- 2 diced jalapeno peppers
- 1 tsp of each: cumin, black pepper, salt, oregano
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 Place poblano peppers on an aluminum foil lined baking sheet + spray with olive oil or lightly drizzle with olive oil, coating each pepper.
- Step 3 Roast peppers in a 400 degree oven for 15-20 minutes or until the skin turns brown and bubbly.
- Step 4 While peppers roast, place diced onions in a non-stick pan, add 1 tsp salt, and sauté over medium-high heat for 5 minutes, adding 1 tbsp water at a time if onions begin to stick to the pan.
- Step 5 Add jalapenos, cook for 1 minute, then add tomato, lower heat to medium-low and place the cover on. Cook for 5 minutes, stirring intermittently, adding water 1 tbsp at a time if the mixture begins to stick to the pan.
- Step 6 Add the cumin, black pepper, and oregano, mix everything together.
- Step 7 Fold in the cooked rice, black beans, and corn, cook until everything is heated through (about 3 additional minutes), remove from heat, cover, and set aside.
- Step 8 Remove roasted poblano peppers from the oven, allow to cool enough to be able to hold them. While holding the pepper in your hand, pull out the stem. This will come out in one piece with the seeds. The stems come out quite easily with a little tug.
- Step 9 Make a slice lengthwise (from top to bottom) in each pepper keeping the top intact so that your filling doesn’t come out. The slice is just enough of a lengthwise opening to insert the stuffing mixture.
- Step 10 Stuff each pepper, top with salsa, cheese, avocado dressing to taste. Enjoy!
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