Queso and Rice Stuffed Poblano Peppers Recipe

Stop what you’re doing, head to the store, and pick up the ingredients for these easy vegetarian Queso & Rice Stuffed Poblano Peppers!

They’re beginner-friendly and stuffed with fluffy Spanish rice, black beans, corn, and plenty of melty cheese.

Ingredients

Poblano Peppers – Poblanos have a mild, pleasant heat. If you’re sensitive to spice, substitute green bell peppers.
Canned Black Beans – drained and rinsed.
Canned Corn – drained and rinsed.

For Spanish rice:

For the queso:

For serving:

Make the rice –
- In a large frying pan, heat 1 tablespoon oil over medium heat. Add 1 cup long grain rice and toss to coat.
- Stir in 1/3 cup tomato sauce, 1/4 cup diced green chilies, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 2 cups broth.
- Turn heat to high and bring to a simmer. Cover, reduce heat to medium, and simmer 35–40 minutes, stirring occasionally, until the rice is fluffy and cooked through.
- Remove from heat, stir in the drained beans and corn, and set aside.
Make the queso –
- About 10 minutes before the rice is done, grate and combine the cheeses (about 3/4 cup pepper jack + 3/4 cup white American).
- In a small saucepan, melt 1 tablespoon butter over low heat. Add 2 tablespoons milk and 1 cup of the mixed cheeses.
- Stir constantly until melted and smooth. If it’s too thick, add a splash more milk. When the rice is ready, fold the queso into the rice mixture.
Assemble & bake –
- Preheat oven to 375°F (190°C). Wearing gloves, cut 4 poblanos in half and remove seeds and ribs.
- Place pepper halves skin-side down on an oiled baking sheet and bake 15 minutes.
- Remove from oven and fill each pepper with about 1/2 cup of the rice-and-queso mixture. Top each with a tablespoon of the remaining shredded cheese.
- Bake 10 more minutes until cheese is melted and warmed through. Garnish with cilantro, crumbled queso fresco, and your favorite taco sauce, then serve.

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Vegetarian poblano peppers filled with Spanish rice, black beans, corn, and a creamy queso for a comforting, cheesy main course.

Total Time 1 hr 15 mins

Course Main Course

Cuisine Mexican

Servings 4

Make the rice: Heat 1 tablespoon oil in a large frying pan over medium heat. Add rice and toss to coat. Stir in tomato sauce, green chilies, salt, garlic powder, cumin, and broth. Bring to a simmer, cover, reduce heat to medium, and cook 35–40 minutes, stirring occasionally, until rice is fluffy. Stir in beans and corn; set aside.
Make the queso: About 10 minutes before the rice is done, combine grated cheeses in a small bowl. Melt butter in a small saucepan over low heat, add 2 tablespoons milk and 1 cup of the cheese, and stir until smooth. Add more milk if needed. Fold the queso into the cooked rice.
Assemble and bake: Preheat oven to 375°F. Wearing gloves, halve the poblanos, remove seeds and ribs, and place skin-side down on an oiled baking sheet. Bake 15 minutes. Fill each half with about 1/2 cup rice mixture, top with remaining cheese, and bake 10 more minutes until heated through. Garnish and serve.

Keyword cheese, easy dinner, poblano peppers, queso, rice, stuffed peppers, vegetarian

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