Roasted Stuffed Poblano Pepper

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Average Rating: 5 | Rated By: 13 users

Roasted Stuffed Poblano Pepper – I can’t tell you how delicious these stuffed peppers are. A classic Mexican dish filled with black beans, tomatoes, red onions, cilantro and fresh lime juice baked in tasty cheese. To season the stuffing, I added garlic and cumin, typical Mexican flavours.

Easiest roasted stuffed poblano pepper recipe!

Let me share with you how super easy this gluten-free recipe is. Once the peppers are cleaned, deseeded and halved you are good to go. For the recipe, brush the peppers with olive oil and cumin and then fill with the remaining ingredients. Now bake, and you are done 🙂 They are soooo good!

When your appetite calls for Mexican food, nothing beats a roasted stuffed poblano pepper!

These incredibly tasty poblano peppers can be served as a snack, or as a hearty meal with saffron rice and a salad. One of the things that I love about this dish, it is a naturally gluten-free, vegetarian recipe. 

Are you thinking of having a Mexican theme night…great! Check out these healthy gluten-free Mexican recipes to complete your party! Disfruta!


  • 3 poblano peppers, halved and deseeded
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. GF ground cumin, divided
  • 1 ½ cups cooked black beans. If you are using canned rinse well and drain
  • 1 tomato, chopped
  • ½ red onion, finely chopped
  • 1 garlic clove, minced
  • 1 Tbsp. lime juice
  • GF Cayenne pepper to taste (optional)
  • Handful of chopped cilantro
  • Sea salt to taste
  • 1 cup grated cheddar cheese
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  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Mix olive oil with a pinch of cumin and salt. Using a pastry brush, brush the inside of the peppers with the seasoning
  • Combine beans, tomato, red onion, garlic, lime juice, cayenne, remaining cumin, cilantro and salt. Fill each pepper with the stuffing. Top with cheese
  • Place on a prepared baking sheet and bake for 20 minutes or until the cheese is bubbling
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