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Stuffed Poblano Peppers

Stuffed vegetables are a wonderful meatless main dish, and these peppers were no disappointment!
4 Servings -
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Servings:4  | Calories:221 | Total Fat:3g  | Chol:7mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 2g
10 %
Total Carb 40g
13 %
Fiber 11g
44 %
Sugars 6g
Cholesterol 7mg
2 %
Sodium 1534mg
64 %
Protein 12g
24 %
43% Black beans
28% Others combined
16% Rice
11% Salsa
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 poblano peppers
1 cup uncooked brown rice (or 4 cups of any cooked grain)
1 1/2 cups salsa
1 15 oz. can of black beans
1 1/2 cups frozen or canned corn kernels
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste
Salt and freshly ground pepper
Shredded cheese (we used a Mexican blend)
Chopped cilantro for serving (optional)
1 Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)

Directions : View recipe directions on
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