How to Make Quick and Easy Stuffed Poblano Peppers Casserole

Posted on by lynnsmythe
stuffed poblano peppers
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Poblano peppers are thin-walled, mild to slightly spicy chili pepper that is perfect for stuffing with a variety of fillings. This recipe for stuffed poblano peppers uses Tex-Mex style brown rice for the stuffed poblano peppers, but you can use quinoa, jasmine rice, or even a classic stuffing mixture of breadcrumbs, onions, celery, carrots, and cheese. FYI: Dried poblano peppers are called ancho chiles.

Serve stuffed poblano peppers along with a side dish of guacamole and/or salsa. A bit of sour cream may also be used to top the stuffed peppers after they come out of the oven, right before serving. This recipe makes 4 servings if using as the main dish, or 8 servings if using as a side dish. Leftover stuffed poblano peppers can be stored in the refrigerator for a day or two.

Don’t confuse this recipe for stuffed poblano peppers with another popular southwestern recipe – chile relleno. The recipe for chile relleno also uses poblano peppers, sometimes called pasilla chile peppers. However; chile relleno is a completely different recipe – you keep the peppers whole, stuff them with queso cheese, dip them in batter, deep fry them, and serve with a rich tomato sauce. Hmm, that sounds pretty tasty, I might have to test a chile relleno recipe in the not too distant future!

If you enjoyed this recipe, here are some other Tex-Mex southwestern style recipes to try:

Stuffed Poblano Pepper Casserole Side Dish

Avatar for lynnsmythelynnsmythe
Learn how-to make a vegetarian, Tex-Mex inspired main dish featuring peppers, brown rice, corn, green onions, fresh oregano, garlic and lots of cheese.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course Main Course, Vegetarian
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 cup brown rice
  • 2 1/4 cup vegetable broth – low salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 cup green onions – thinly sliced
  • 2 cloves garlic – minced
  • 1 tablespoon fresh oregano – roughly chopped
  • 1 1/2 cups corn
  • 1 cup cheddar cheese – shredded
  • 4 whole poblano peppers

Instructions
 

  • In a large pan, add the rice, vegetable broth, cumin and coriander.
  • Bring the broth to a boil, reduce the heat to low and cook for 45 minutes or until the brown rice is cooked through.
  • Stir the green onions, garlic, oregano and corn into the pan of cookedrbrown rice.
  • Add the shredded cheese, and stir until well blended and the cheese has has started to melt.
    rice filling for stuffed poblano peppers
  • Preheat your oven to 400 degrees Fahrenheit. You can do this step in advance, while the rice if cooking.
  • Spray a 9-inch by 13-inch glass or ceramic baking dish with non stick cooking spray.
  • Slice the poblano peppers in half, remove the seeds, and place them on the bottom of the baking dish.
    poblano peppers sliced in half
  • Stuff each of the poblano peppers with a generous portion of the rice and cheese mixture.
  • If you have any leftover filling, place it on the bottom of the casserole dish around the stuffed poblano peppers.
  • Place the baking dish in the oven and bake for 20 to 30 minutes, or until lightly brown on top.
  • Serve the stuffed poblano peppers as the main course meal along with a side salad and a basket of fresh rolls.
    plated filled with stuffed poblano peppers

Notes

Stuffed Poblano Pepper Recipe Tips and Suggestions

1. One teaspoon of dried oregano can be substituted for fresh oregano.
2. Any type of shredded cheese can be used for this recipe. Try substituting mozzarella, Monterey Jack, or a Mexican cheese blend for the cheddar cheese, to come up with different flavor variations.
3. Chicken broth can be used in place of the vegetable broth, although the resulting dish will no longer be suitable for vegetarians.
4. Cooked, black beans can be used in place of some or all of the corn.
5. Fresh cilantro may be used in place of the oregano.
6. A hot and spicy version of the stuffed peppers can be made by adding 1 finely diced jalapeno pepper to the rice filling.
7. To make this dish vegan – substitute your favorite non-dairy cheese such as Daiya cheddar cheese shreds. 
Keyword casserole, peppers, vegetables, vegetarian
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Lynn Smythe

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