How do you make vegetarian stuffed poblanos with black beans?

Start by roasting poblanos until blistered, then steam and peel. Sauté onions, garlic, and black beans with seasonings. Stir in cooked grains, lime, and herbs. Carefully stuff peppers and bake at 375°F for about 20 minutes.

Is roasting required before stuffing?

Yes, roasting softens the flesh, enhances flavor, and makes it easier to peel and stuff the peppers. It also adds smokiness you won't get otherwise.

Best way to peel roasted poblanos?

After roasting, place peppers in a covered bowl or sealed bag for 5–10 minutes. The trapped steam loosens the skins, making peeling a breeze with just your fingers.

What sauce pairs with bean-stuffed peppers?

Salsa verde, chipotle crema, or cilantro-lime avocado sauces all work beautifully. They balance the hearty filling with brightness or heat.

Black Bean Stuffed Poblano Peppers: 5 Bold & Easy Steps

Jump to Recipe·Print Recipe

Table of Contents

Whether you’re a lifelong vegetarian or just trying out more plant-based meals, there’s one dish that always hits the spot: black bean stuffed poblano peppers. With their smoky, earthy flavor and built-in “stuffable” shape, poblanos are the ultimate blank canvas, and black beans paint them into something wonderful.

Growing up, my mom used to make a stuffed pepper dish with bell peppers, ground meat, and rice. I liked it—but it didn’t become part of my own kitchen until I decided to flip the concept: ditch the meat, embrace the beans, amp the flavor. On a crisp autumn weekend in Portland, I brought home fresh poblanos from the Saturday market, roasted them, and filled them with a quick black bean mash seasoned with cumin and lime until they nearly overflowed. That night, I discovered how perfect the pairing was.

With the right balance of creamy, smoky, spicy, and hearty, black bean stuffed poblano peppers are now a weekly staple in my kitchen. Whether you’re hosting a dinner party or meal prepping for the week, they’re vibrant, packed with nutrition, and totally crowd-pleasing.

The Soul of the Dish: Why Black Bean Stuffed Poblano Peppers Work

Unpacking the Flavor Layers of Poblanos

Poblano peppers bring more than just shape to the stuffed pepper experience—they transform it. Known for their mild heat and smoky depth, poblanos add complexity without overwhelming heat. Once roasted, they mellow into this rich, almost umami-forward base that balances beautifully with the creamy structure of black beans.

The light char on roasted poblanos contributes subtle bitterness that sets off the earthy sweetness of the beans. This pairing makes black bean stuffed poblano peppers not only mouth-friendly but also rich in texture and flavor. They’re a favorite in my home for big batch-prepped meals that reheat like a dream.

If you’re looking for poblano-based inspiration, the savory crab-stuffed poblano peppers and cream cheese stuffed options also highlight this chile’s versatility.

Plant-Based Protein Powerhouse

Let’s be honest—when going vegetarian, people always ask, “But where’s the protein?” Black beans are here to answer that. One cup packs 15 grams of protein along with a solid helping of fiber, iron, and magnesium. In black bean stuffed poblano peppers, their texture adds a gentle creaminess that’s both comforting and satisfying.

What’s better? Beans are inexpensive, shelf-stable, and easy to elevate. Add cumin, garlic, lime zest, or fire-roasted corn and suddenly, the filling feels downright celebratory. The sturdy poblano skins hold everything together until your fork cuts through—revealing a warm, spiced filling that hits every note.

For a spicier twist, consider rotating in options like these chicken enchilada stuffed poblano peppers, which use a saucy, layered filling approach.

How to Make Black Bean Stuffed Poblano Peppers at Home

Ingredients List

Get your grocery bags ready—we’re about to load up. Below is a fresh, accessible, and flexible ingredients list to guide your creation.

Main Ingredients	Substitutions
4 large poblano peppers	Anaheim peppers (milder); bell peppers (for no heat)
1.5 cups cooked black beans	Pinto beans or lentils
1/2 cup cooked quinoa or brown rice	Farro or couscous
1 small red onion, chopped	Shallots
2 cloves garlic, minced	Garlic powder (1/2 tsp)
1/2 tsp cumin, salt, and chili flakes	Taco seasoning
1/4 cup chopped cilantro & juice of 1 lime	Parsley & lemon juice

Timing

Prepping and roasting your poblanos is the only step that takes a bit of extra attention. But good news—it’s still quicker than you think.

Roasting & peeling peppers: 15 mins
Cooking filling: 10 mins
Stuffing & baking: 20–25 mins
Total time: Around 50 minutes

Compared to more complex stuffed pepper recipes, this one takes about 20% less time since cooking the beans is optional when you’re using canned.

Step-by-Step Instructions

Preheat your oven to 425°F. Line a baking tray with foil or parchment.
Wash and dry your poblanos. Set them on the tray and roast for 12–15 minutes, turning once midway, until the skins are blistered.
Take the peppers off the tray and transfer them to a bowl, covering with a clean towel. Let them steam for 5–10 minutes, then peel off the skins gently.
While peppers rest, heat a skillet with a bit of oil. Sauté onion and garlic for 3 minutes. Add black beans, cumin, chili flakes, and salt. Stir for 2–3 minutes.
Mix in your grains (quinoa or rice) and fresh lime juice. Stir until well combined and warmed through.
Carefully cut a slit down each poblano and remove the seeds. Spoon in the filling until full.
Arrange stuffed poblanos in a baking dish, cover gently with foil, and bake at 375°F for 20–25 minutes.
Serve with avocado slices, fresh cilantro, and a squeeze of lime!

You could even serve these with a smoky pepper sauce inspired by my favorite stuffed poblano recipe in the oven, which adds a cozy layer of flavor.

Unlocking More Variations of Black Bean Stuffed Poblano Peppers

Flavor Twists: Add Your Signature

Want some fusion flair? Try folding in chopped sun-dried tomatoes or fire-roasted corn kernels. You can also create a Tex-Mex spin by layering in even more flavor through chipotle aioli drizzles.

Prefer something more meaty without the meat? Add crumbled firm tofu sautéed with tamari and nutritional yeast. If you’ve enjoyed my brisket stuffed poblano dish in the past, this version mirrors the umami depth with none of the meat.

Using global flavors, you could even stuff these with lentils and curry spices for a Mexican-Indian twist. The shell may be Latin in origin, but the filling is your playground.

Nutritional Benefits You’ll Feel

If you’re working toward a healthier gut or stable blood sugar, black bean stuffed poblano peppers are an awesome option. Black beans contain resistant starch and fiber that feed your microbiome, while the capsaicin in poblanos may help support metabolism according to clinical research from the NIH.

Poblanos are rich in vitamin C and A, and one stuffed pepper clocks in at under 300 calories with around 12–15g of protein. That’s a power-packed dinner that won’t weigh you down.

To discover more protein-rich options, you might also enjoy my hamburger stuffed poblano peppers—especially if you’re transitioning from meat to plant-based meals.

Sauces, Sides & Pairings for an Epic Plate

Best Sauces to Spoon Over Stuffed Poblanos

Great dishes have great sauces. Here are a few that pair perfectly:

Smoky chipotle crema with cashews
Tangy tomatillo salsa verde
Cilantro-lime avocado crema
Roasted red pepper coulis

These sauces elevate the black bean stuffed poblano peppers, transforming them from delicious to unforgettable.

Want all-in-one flavors? Try pairing your dish with a dollop of vegan sour cream and fresh pico. That combo is a crowd-pleaser.

What to Serve on the Side

To round out your meal, consider:

A side of herbed brown rice
Fire-roasted corn and avocado salad
Warm tortillas with vegan butter
Or even tortilla soup

People who’ve tried my shrimp stuffed poblano peppers often love pairing them with a citrusy slaw—same rule applies here to refresh and balance the richness of the beans.

For more inspiration, don’t miss our plant-based poblano peppers recipe – vegan, which offers even more ideas with seasonal variations.

FAQs

How do you make vegetarian stuffed poblanos with black beans?
Start by roasting poblanos until blistered, then steam and peel. Sauté onions, garlic, and black beans with seasonings. Stir in cooked grains, lime, and herbs. Carefully stuff peppers and bake at 375°F for about 20 minutes.
Is roasting required before stuffing?
Yes, roasting softens the flesh, enhances flavor, and makes it easier to peel and stuff the peppers. It also adds smokiness you won’t get otherwise.
Best way to peel roasted poblanos?
After roasting, place peppers in a covered bowl or sealed bag for 5–10 minutes. The trapped steam loosens the skins, making peeling a breeze with just your fingers.
What sauce pairs with bean-stuffed peppers?
Salsa verde, chipotle crema, or cilantro-lime avocado sauces all work beautifully. They balance the hearty filling with brightness or heat.

Conclusion

Black bean stuffed poblano peppers aren’t just a meal—they’re a mood. Smoky, creamy, and comforting, they reflect the beauty of real, simple food made with intention. Whether you’re cooking for one or ten, this dish delivers satisfaction in every bite and proves that going plant-based can still be rich with texture and flavor.

So, the next time you’re in the mood for something savory, bold, and nourishing—reach for some black beans and poblano peppers. Trust me, it’s a lifetime recipe keeper.

Black Bean Stuffed Poblano Peppers: A Smoky, Satisfying Plant-Based Classic