I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. \u2014Amber Massey, Argyle, Texas<\/p>\n","protected":false},"author":7061,"featured_media":460572,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307584,304328,305271,304998,304292,303966,305003,304988,305004,304368,306848,305020,304268,305383,304026,305374,324623,307579,307559,304388,304020,304005,307614,305031,304353,304403],"categories-v2":[308623,310568,308319,308984,308481,309216,308945,308305,308495,308949,308935,308951,308745,309603,308960,259483,309391,308606,309381,309177,310563,310541,308752,308594,308549,310591,308975,309005,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Chili-Stuffed Poblano 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Peppers","post_link":"\/recipes\/stuffed-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Sweet-Peppers_EXPS_FTTMZ18_10654_B11_16_4b-1.jpg"},{"post_title":"Beef-Stuffed Sopaipillas","post_link":"\/recipes\/beef-stuffed-sopaipillas\/","post_image":"\/wp-content\/uploads\/2025\/02\/Beef-Stuffed-Sopaipillas_EXPS_FT25_16207_JR_0213_1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fiery-Stuffed-Poblanos_EXPS_THFM18_85609_C09_14_7b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fiery-stuffed-poblanos\/","name":"Fiery Stuffed Poblanos","datePublished":"2018-01-01","dateModified":"2024-01-03","prepTime":"PT50M","cookTime":"PT20M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/10\/Fiery-Stuffed-Poblanos_EXPS_THFM18_85609_C09_14_7b-1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. \u2014Amber Massey, Argyle, Texas","recipeIngredient":["8 poblano peppers","1 can (15 ounces) black beans, rinsed and drained","1 medium zucchini, chopped","1 small red onion, chopped","4 garlic cloves, minced","1 can (15-1\/4 ounces) whole kernel corn, drained","1 can (14-1\/2 ounces) fire-roasted diced tomatoes, undrained","1 cup cooked brown rice","1 tablespoon ground cumin","1 to 1-1\/2 teaspoons ground ancho chile pepper","1\/4 teaspoon salt","1\/4 teaspoon pepper","1 cup shredded reduced-fat Mexican cheese blend, divided","3 green onions, chopped","1\/2 cup reduced-fat sour cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes."},{"@type":"HowToStep","text":"Meanwhile, in a small bowl, coarsely mash black beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1\/2 cup cheese. Set aside."},{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon about 2\/3 cup filling into each pepper."},{"@type":"HowToStep","text":"Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 223 calories","fatContent":"5g fat (2g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"579mg sodium","carbohydrateContent":"32g carbohydrate (9g sugars","fiberContent":"7g fiber)","proteinContent":"11g protein. Diabetic Exchanges<\/b>: <\/B>2 vegetable"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4545455,"reviewCount":11,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"darlyn29"},"reviewBody":"
I love this! It has a lot of heat and texture. The cheese cuts down on the heat slightly and it's great drizzled with Mexican Sour Cream as well if you really want to lighten it up. It's a great, easy mid-week supper staple for us!<\/p>
<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kyra077"},"reviewBody":"
Loved it. I don't like to broil so instead I baked the peppers at 425 for 12 minutes (flipping once) and then put the filling directly in without the \"sweating\" step. Didn't remove the skins. Baked again for 8 minutes and then served.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jdoepel"},"reviewBody":"Wow! Love this dish. Have made it several times as it is VERY popular with my family. Extra filling makes a great wrap.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hmillay"},"reviewBody":"There are so many delicious ingredients in here, but the end result just wasn't exciting enough for us. We're spice fiends, so it may just be that I needed to add a jalapeno or some cayenne to the filling to give it that extra oomph. I did sub half the Mexican cheese blend with pepper jack, but it wasn't enough to satisfy our spicy tooth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReneeMurby"},"reviewBody":"This is a colorful dish that was very tasty. The filling is also great with tortilla chips. I will be making this one again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Butcher2boy"},"reviewBody":"I didn't use \"fat-free cheese or sour cream\". I used thawed, drained frozen corn vs. canned. I put the peppers on my gas stove top that has a professional vent, or one can put the peppers on a gas BBQer. I have several recipes that I have to roast peppers, I find it easy to place charred peppers in a plastic zip bag. I tried this recipe for it was created by a fellow VFE, it's great and we will be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lucysue12"},"reviewBody":"Excellent meatless meal. I added Chilpote Tabasco to kick it up. Everyone loved it! I will be making this again. I will aslo try using smaller peppers to use as a first course or appetizer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dollargirl"},"reviewBody":"This is a delicious recipe. However, each time I make it, the peppers get too soft. Perhaps I should let them 'sweat' less?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"I_Fortuna"},"reviewBody":"This dish really needs some cumin and oregano. Onion,also, is a great flavor maker. This really needs something besides garlic. Otherwise, poblano peppers are hotter than Anaheim chiles which we usually use so cayenne is really not necessary. Some Mexican chorizo would be a good addition to this dish and would spice and flavor this up more if a meat addition is desired.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrs._white"},"reviewBody":"Left out the rice and zucchini, and added ground beef. They were quite good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stpetegirl"},"reviewBody":"Mild flavor can appeal to all levels.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"85609","romance_copy_dek":"I love Southwest-inspired cuisine, but the dishes are often unhealthy. 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Diabetic Exchanges<\/b>: <\/B>2 vegetable, 1 starch, 1 lean meat, 1 fat.","NoOfRatings":11,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Fiery-Stuffed-Poblanos_EXPS_THFM18_85609_C09_14_7b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Fiery-Stuffed-Poblanos_EXPS_THFM18_85609_C09_14_7b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"General Tip","CookingTipTitle":"Chili Peppers - What's Hot?","CookingTipText":"When it comes to chili peppers, some are hotter than others. Can you please provide some guidance?\r\n\r\nTOH: When it comes to rating chili peppers' heat, looks don't help: It's the seeds and membranes that count. Scoville Heat Units (SHU), named after researcher Wilbur Scoville and used by heat experts, indicate the amount of capsaicin, a potent compound that gives chilies their sizzle. Although the method for determining SHUs relies heavily on subjectivity, the scale is a respectable gauge. Use the following information from chiliworld.com to put the heat into perspective:\r\n\r\nSweet bell pepper - 0\r\nCubanelle pepper - 100-1,000\r\nTexas Pete Hot Sauce, T.W. Garner Food Co. - 747\r\nAnaheim pepper - 500-2,500\r\nPoblano pepper - 1,000-2,000\r\nJalapeno pepper - 2,500-5,000\r\nChipotle pepper (a smoked jalapeno) - 5,000-10,000\r\nSerrano pepper - 6,000-23,000\r\nTabasco brand Habanero Sauce, McIlhenny Co. - 7,000-8,000\r\nCayenne pepper - 30,000-50,000\r\nHabanero pepper - 100,000-350,000"},{"CookingTipType":"Editor's Note","CookingTipTitle":"Peppers (Hot)","CookingTipText":"Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face."}],"RecipeSpecificCookingTips":[],"CommentCount":10,"RatingCount":10,"RecipeCommentDetails":[{"Comment":"","CommentId":1,"DateRated":"06\/24\/2018 14:23","GUID":"3fad185cea3e4ee2a74f9280519d1d39","MemberId":6385705,"Rating":5,"ScreenName":"echarest","SubmittedDate":"06\/24\/2018 14:23"},{"Comment":"
Wow! Love this dish. Have made it several times as it is VERY popular with my family. Extra filling makes a great wrap.<\/p>","CommentId":2,"DateRated":"04\/02\/2018 17:26","GUID":"6ff55f124b804fd5b42db9dc6d38a1f9","MemberId":1893886,"Rating":5,"ScreenName":"jdoepel","SubmittedDate":"04\/02\/2018 17:26"},{"Comment":"
I didn't use \"fat-free cheese or sour cream\". I used thawed, drained frozen corn vs. canned. I put the peppers on my gas stove top that has a professional vent, or one can put the peppers on a gas BBQer. I have several recipes that I have to roast peppers, I find it easy to place charred peppers in a plastic zip bag. I tried this recipe for it was created by a fellow VFE, it's great and we will be making this again!<\/p>","CommentId":3,"DateRated":"02\/23\/2018 23:18","GUID":"01c6fd41f902476a804014a5eec171be","MemberId":6390217,"Rating":5,"ScreenName":"Butcher2boy","SubmittedDate":"02\/23\/2018 23:18"},{"Comment":"
This is a colorful dish that was very tasty. The filling is also great with tortilla chips. I will be making this one again!<\/p>","CommentId":4,"DateRated":"01\/28\/2018 19:04","GUID":"0fc91a4334de4b059698681ccfedb196","MemberId":7119369,"Rating":5,"ScreenName":"ReneeMurby","SubmittedDate":"01\/28\/2018 19:04"},{"Comment":"
This dish really needs some cumin and oregano. Onion,also, is a great flavor maker. This really needs something besides garlic. Otherwise, poblano peppers are hotter than Anaheim chiles which we usually use so cayenne is really not necessary. Some Mexican chorizo would be a good addition to this dish and would spice and flavor this up more if a meat addition is desired.<\/p>","CommentId":5,"DateRated":"11\/28\/2017 17:37","GUID":"857783894c0f4cea90345ef3045a5f58","MemberId":8342880,"Rating":4,"ScreenName":"I_Fortuna","SubmittedDate":"11\/28\/2017 17:37"},{"Comment":"
We thought this was a great recipe. The Pablanos were out of the garden and we added a little bit of ground beef and a couple if Serrano peppers, ( we like our food Spicy).<\/p>","CommentId":6,"DateRated":"","GUID":"0527dd74c7e94d6087b1d5f3dd7e8595","MemberId":4837689,"Rating":0,"ScreenName":"marcibanes","SubmittedDate":"11\/07\/2017 01:23"},{"Comment":"
Left out the rice and zucchini, and added ground beef. They were quite good.<\/p>","CommentId":7,"DateRated":"08\/30\/2016 14:12","GUID":"cfc26dcff1de4aedb96d5fbfb6f84d13","MemberId":7182927,"Rating":4,"ScreenName":"mrs._white","SubmittedDate":"08\/30\/2016 14:12"},{"Comment":"
This is a delicious recipe. However, each time I make it, the peppers get too soft. Perhaps I should let them 'sweat' less?<\/p>","CommentId":8,"DateRated":"05\/03\/2013 13:49","GUID":"27498C55CE5F468F86012FC178F29ACB","MemberId":939213,"Rating":4,"ScreenName":"dollargirl","SubmittedDate":"05\/03\/2013 13:49"},{"Comment":"","CommentId":9,"DateRated":"02\/24\/2013 13:42","GUID":"98bdb13560a14799b39b62cb49ec4181","MemberId":3896618,"Rating":0,"ScreenName":"brynedmonds@yahoo.com","SubmittedDate":"02\/24\/2013 13:42"},{"Comment":"
Excellent meatless meal. I added Chilpote Tabasco to kick it up. Everyone loved it! I will be making this again. I will aslo try using smaller peppers to use as a first course or appetizer.<\/p>","CommentId":10,"DateRated":"09\/05\/2011 09:44","GUID":"55e270743275456ca8a40645d13e3ba9","MemberId":5329366,"Rating":5,"ScreenName":"lucysue12","SubmittedDate":"09\/05\/2011 09:44"},{"Comment":"
Mild flavor can appeal to all levels.<\/p>","CommentId":11,"DateRated":"04\/19\/2011 13:09","GUID":"cdb34857f79f4c41a6dc5d9212e69f56","MemberId":5939669,"Rating":4,"ScreenName":"stpetegirl","SubmittedDate":"04\/19\/2011 13:10"},{"Comment":"
There are so many delicious ingredients in here, but the end result just wasn't exciting enough for us. We're spice fiends, so it may just be that I needed to add a jalapeno or some cayenne to the filling to give it that extra oomph. I did sub half the Mexican cheese blend with pepper jack, but it wasn't enough to satisfy our spicy tooth.<\/p>","CommentId":12,"DateRated":"04\/09\/2011 12:08","GUID":"7cc78ac1fd6b42ba948e9d6c89d49a29","MemberId":3913704,"Rating":3,"ScreenName":"hmillay@yahoo.com","SubmittedDate":"04\/09\/2011 12:09"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Fiery Stuffed Poblanos"}},"analytics":[],"yoast_head":"\n