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Stuffed Poblanos


Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 1 can (28 ounces) whole tomatoes in puree
  • 1 jalapeno chile (ribs and seeds removed, for less heat), minced
  • 2 small onions, chopped
  • 3 garlic cloves (2 whole, 1 minced)
  • coarse salt and ground pepper
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1/2 cup yellow cornmeal
  • 1 cup shredded pepper Jack cheese
  • 1 teaspoon ground cumin
  • 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
  • Roasted Cauliflower with Paprika, for serving (optional)


  1. Preheat oven to 425 degrees. 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.

  2. 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.

  3. 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.

  4. 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. Serve with roasted cauliflower, if desired.

Cook's Notes

Halve the poblanos lengthwise, and use a paring knife to cut out the ribs and seeds.

Reviews Add a comment

  • Michelle328
    12 AUG, 2014
    Forgot to mention, I did not use 3/4 cup of water, only used 1-2 Tblsp water (until it looked the right consistency), so did not have a problem with it being 'watery'.
  • Michelle328
    12 AUG, 2014
    This was an awesome recipe. Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce. Also used 1/2 amount of beans and added in some sauteed ground round seasoned with cumin and chopped sauteed onions. Excellent. Savored every bite! Will definitely make again.
  • ATLer
    21 JUL, 2014
    Did not like this recipe. Too much water for one. I don't think the cornmeal added anything. I've made other recipes that stuff with corn, beans, onions and cheese that are much better than this.
  • curmudgea
    30 AUG, 2013
    Amateurish recipe. Only change I made was to add a little corn cut fresh from the cob. The filling tasted like what it was: cornmeal in water with other stuff thrown in. The dish was decidedly lacking in flavor other than heat from the poblanos and jalapeno. I love preparing and eating Mexican-style food, but this was a complete bust. It looked attractive, but failed in both texture and taste.
  • RaesRanch
    11 MAY, 2013
    I created this dish and added some of the sauce to the stuffing part for moisture. I also added some Chipotle powder. Everyone loved it! Make sure to wear gloves for the peppers. I usually do and wasn't thinking. My hands are on fire!!!
  • Beth S
    11 NOV, 2012
    I doctored up this recipe after reading other reviews. Changes I made: - Added leftover shredded rotisserie chicken to stuffing - Used Mexican seasoned black beans - Added adobo to the sauce (like 3 tbsp.) - Added chipotle powder to sauce (like 1 tbsp.) - Used extra cheese - Bought spicy poblanos (might not be as great with super mild poblanos) - Added 4 tbsp. of sauce to filling I make Southwestern food a lot, and I thought this was delicious!! I'm so happy with it and will be making it again
  • StylinGirl
    14 AUG, 2012
    I loved this dish! In all fairness, it did need a wee bit of tweaking: used serranno pepper as that is what I had on hand and left half of the seeds in for added heat; added 2 Tbs water and 2 Tbs of the tomato sauce to the filling as it was quite dry and I did not think it would set up right without added moisture; added a pinch of ground chipolte pepper to the filling and spread about 1/2c more cheese on top. I will make this again with my tweaks. Thanks for a great place to start!
  • MS112611261
    27 MAR, 2012
    i agree with naturalfoodie, i can not believe the negative reviews of this dish. my family loves it and requests it often. we also use bob's red mill corn grits. i also do not think the portion sizes are off, maybe 5 could eat from this, but not 10 - thats hilarious. we serve with white rice flavored with lime and cilantro. great dish!
  • naturalfoodie
    25 FEB, 2012
    I'm shocked by some of the negative reviews! I loved this dish! I agree it feeds more than 4. I would say 8. I made just a few changes. I used a fire roasted tomatoes b/c I love the flavor and thought it would go well. I also used more jalapeños b/c being from Texas I assume that every recipe isn't going to be hot enough. I used Red Mill course ground corn meal, which also might have been different from those who were less successful with this dish. It was great!
  • guitar4me86398
    16 DEC, 2011
    I made this with some modifications for a vegetarian friend's wedding reception -- her dietary restrictions include no cheese/dairy and no salt (my favorite things!). I was going to blame the how bland it was on the lack of salt, but it appears I'm not the only one who thought so, even when the recipe was followed. This dish looked so grey and unappetizing -- like it might crawl off the plate -- nobody ate it at the reception and it was quite a bit of work. Fail. Sorry Martha!