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Easy Stuffed Poblano Peppers (DF) - Blog-3

Easy Stuffed Poblano Peppers (DF)

Course Main Course
Cuisine Mexican, Southwestern
Keyword Beans and Legumes, Chicken Recipes, Chile Peppers, Cinco de Mayo, Corn Recipes, Dairy-Free Recipes, Gluten-Free Recipes, Main Dish, Mexican, Poblanos, Poultry, Rice Recipes, Southwestern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 - 6 people
Author Naomi


  • 6 Poblano Peppers
  • 1/2 breast Original Rotisserie Chicken (Family size), skin removed and diced
  • 1 cup Fresh or Frozen Sweet Corn
  • 1 15 oz can Black Beans, drained and rinsed
  • 1/3 small Yellow Onion, diced
  • Brown Rice, White Jasmine Rice or Cauliflower Rice, cooked (reserving 1 cup)
  • 1 cup The Original Oatly Oat Milk, or milk of choice
  • 1/2-1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • Garlic Powder, a sprinkle
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 oz Miyoko's Cultured Vegan Farmhouse Cheddar Shreds (linked below)
  • 4 oz Miyoko's Cultured Vegan Pepper Jack Shreds (linked below)
  • Heavy Duty Foil
  • Add-Ons: Shredded lettuce, avocado slices, sliced onion, diced tomato, salsa, dairy-free sour cream and cilantro
  • Side Dish: Side salad, chips and salsa or additional rice


  • Cook the rice according to package directions; set aside.
  • Preheat the oven to high broil.
  • During this time, prep the poblano peppers. Cut the stems off, and then cut a slit from the top down to the bottom of each pepper (be mindful not to cut all the way through to the other side). Remove the seeds and the ribs.
  • Place the peppers on a cookie sheet lined with foil, skin side up. Broil on high for 5-7 minutes per side.
  • To a large bowl, add all of the filling ingredients and stir to combine.
  • In a small saucepan, over medium heat, add the milk and seasonings and stir until well combined. Slowly add in the cheese; stirring constantly, until the cheese melts. Once the sauce bubbles, reduce the heat to low and continue to cook and stir for another minute. Remove from the heat and stir it into the bowl with the filling.
  • Divide the mixture equally among the peppers.
  • Bake at 425 degrees F for 15-20 minutes.
  • Remove from the oven and top each poblano with additional toppings.
  • Serve with a side salad, more rice or chips and salsa, and eat immediately.