Southwestern Stuffed Poblano Peppers

April 28, 2013
Thank you to Concord Foods for sponsoring this post.

My husband recently asked me to make him stuffed peppers.  Hmmmm, I have to admit I wasn't thrilled with this request.  See, I've never really been a stuffed peppers fan ... you know, the typical green bell pepper stuffed with rice-mixed-with-something and smothered with tomato sauce? ... it's just not my thing.  So I decided to take my husband's request as an opportunity to get creative.  Now that is my thing.

With the help of Concord Foods salsa mix and a family recipe for Cumin Black Beans & Rice, I came up with these scrumptious Southwestern Stuffed Poblano Peppers!  Now these stuffed peppers, ... I like.

Chock full of cumin-spiked saffron rice, black beans, prepared Concord Foods salsa, and Pepper Jack cheese, these stuffed poblanos are a spicy little flavor party in your mouth.

{Oh, and pssssst ... they'd be just perfect for Cinco de Mayo coming up next weekend!}

To make these colorfully festive little peppers, I started by preparing some Concord Foods salsa according to the package directions ... that means simply chopping up some fresh plum tomatoes and a little red onion, and combining it with the tasty salsa seasoning mix.

{Not sure where to find Concord Foods seasoning mixes?  Look for them in the produce section of your grocery store.}

Then I sliced some lovely poblano peppers in half lengthwise, removed the seeds and ribs, and placed them in a baking dish.  I just love the deep, dark green color of poblanos ... I think it's beautiful!  {Hmmm, maybe there should be a paint color called 'deep dark poblano green.'  What do ya think?}

Next, I whipped up the festive filling by combining cooked saffron yellow rice, black beans, a generous heap of chopped cilantro, and a big ol' scoop of the prepared Concord Foods salsa.

After blending in a little shredded Pepper Jack cheese, I stuffed the filling into the prepared peppers.  Don't you just love the colors in the filling?  They're so pretty.  {I'm apparently on a color kick today.}

Finally, I topped each stuffed pepper half with a bit more Pepper Jack cheese ...

... and popped 'em in the oven to bake 'em up.

I'm happy to report these Southwestern Stuffed Poblano Peppers got hubby's ... and my ... seal of approval!  I think they'll get your family's, too.

Southwestern Stuffed Poblano Peppers
Source:  A Tracey original
(Printable recipe)
  • 4 poblano peppers
  • 1 T. extra-virgin olive oil
  • 1/2 tsp. cumin seeds
  • 1 garlic clove, finely minced
  • 1 (5 oz.) package saffron yellow rice
  • 1 1/3 c. water
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/4 c. chopped cilantro
  • 1 c. shredded Pepper Jack cheese, divided
  • 1 (1.06 oz.) package Concord Foods mild salsa seasoning mix
  • 5 plum tomatoes, diced
  • 1/4 c. finely diced red onion
  1. Prepare the salsa - Combine the diced plum tomatoes, diced red onion, and salsa seasoning mix (as per package directions). Set aside.
  2. Cut the poblano peppers in half lengthwise; remove the seeds and ribs. Place the peppers, cut side up, in a baking dish coated with non-stick cooking spray.
  3. Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cumin seeds; cook, stirring constantly, for 30 seconds. Stir in the saffron rice and then the water. Cover and bring to a boil. Once the rice has reached a boil, reduce heat and simmer covered for about 20 minutes until all the liquid is absorbed.
  4. Stir the black beans, chopped cilantro, 1 cup of the prepared salsa, and 3/4 cup shredded Pepper Jack cheese into the cooked rice, mixing until well combined.
  5. Spoon about 1/2 cup of the rice mixture into each pepper half. Top each pepper half with some of the reserved shredded Pepper Jack cheese.
  6. Bake at 350 degrees, uncovered, for 20 minutes. Loosely cover the pan with aluminum foil and bake an additional 15 minutes more or until peppers are tender.

This sponsorship is brought to you by Concord Foods who we have partnered with for this promotion.  All opinions are my own.


  1. looks wonderful, now in my ziplist recipe box!

  2. yum.. this looks so good. I love stuffed poblanos! I think I'm going to make me some this week too! Great idea and perfect for Cinco de Mayo! :) Thanks Tracey.

    Krista @ joyfulhealthyeats

  3. Mmmmmm....these look wonderful. Stuffed poblanos are a nice change from a bell pepper! Delicious.

  4. I love your take on a stuffed pepper. Using a poblano is a fantastic idea. Pinning this one. Thanks for sharing on Thursdays Treasures.


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