Peanut-Stuffed Poblano Peppers

a person stuffing green peppers with a mix of corn kernels and black beans.

By: Markita Lewis MS, RDN

50 minutes

50 minutes

4 - Serving Size: 1-2 cooked pepper halves




4 poblano peppers

1 tablespoon peanut oil

½ yellow onion, diced

3 cloves garlic, minced (approximately 1 tablespoon)

1 (15.5oz) can fire-roasted diced tomatoes

1 (15.5 oz) can sodium-free black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 cup cooked rice

1 tablespoon homemade taco seasoning mix (recipe below)

1 cup lightly salted roasted peanuts, chopped

4 ounces Mexican shredded cheese blend

Taco Seasoning

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

1 teaspoon ground smoked paprika

1 teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

Cayenne pepper to taste


Peppers: First, preheat oven to 400 degrees. While oven is preheating, cut poblano peppers in half lengthwise. Remove seeds and white membrane of peppers. Transfer peppers to a microwave safe casserole dish, open side up. Cover and microwave for 4 to 6 minutes, then remove from microwave.

Filling: In a preheated pot or large skillet over medium heat, cook onion in peanut oil until translucent, add garlic near end of cooking. Remove pot from heat and stir in tomatoes, corn, beans, peanuts, and taco seasoning. Spoon mixture into each poblano pepper half, then cover each pepper with ½ ounce of shredded cheese.

Put filled peppers into the oven for 10-15 minutes covered with aluminum foil. Remove from oven when completed and enjoy! Can garnish with additional chopped peanuts and chopped cilantro.


  • Bell peppers can be substituted for poblanos.
  • If you don’t have Mexican shredded cheese, shredded cheddar or quesadilla cheese works well.
  • Leftover filling can be used for burritos or served with tortilla chips.

Nutrients Per serving

Calories from Fat97
Trans fats0g

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