June 22, 2012

Mexican Stuffed Peppers - Cook Once, Eat Twice!

So I am all about multi-tasking.  I love doing everything as efficiently as possible.  That doesn't mean I actually do everything as efficiently as possible - just that I enjoy when it actually happens.

Kind of like this recipe.

I had made something like this years ago, but stumbled upon the recipe and decided to tweak it and add some things to make it my own.  I love stuffed peppers (remember our Quinoa & Sweet Potato Stuffed Peppers?), but especially when you char the crap out of the pepper before they're stuffed.  It adds so much flavor and just a hint of smokiness.

My mom had just dropped off some fresh corn-on-the-cob from the farmer's market, which inspired me to make this Mexican version of stuffed peppers.  They are simple, with just a few ingredients - but the flavors are out of control.  So, so good.  The poblano peppers can be pretty spicy, so if you have kids (or wimpy adults), feel free to sub regular bell peppers.  

As for the efficiency of this recipe - you'll have leftover filling.  Now if it was me, I would just shovel it in, and eat the leftover filling on it's own.  But I have picky eaters to contend with and I need to get into a bikini next week.  So I decided to save the leftover filling and came up with another recipe to use it in.  

Man did I score big.  I think I might even like the next recipe more than the first!  But you'll have to wait for Monday for that one :)  

Question of the day:  Can you guess what the second recipe will be!?  What will I use the filling for??

Stay tuned for the Part 2 of this recipe - it's a winner!

Love & Kale,


Mexican Stuffed Peppers
Serves: 2 (with leftovers for another meal) or 4 (with no leftovers)

Print here.


  • 2-3 large poblano peppers 
  • 4-6 ears of corn (or 3 cups frozen corn kernels)
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • 1 - 15oz can black beans, drained and rinsed
  • 1 - 15-oz can fire roasted diced tomatoes, drained
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper (adjust to spice level you want)
  • Salt & pepper
  • 1 cup Daiya pepperjack cheese
  • Fresh lime juice (optional)
  1. Preheat broiler to high.  Place poblanos under broiler until evenly charred all over, about 15 minutes, turning twice.  Take out of oven and set aside to cool a bit.
  2. Scrape the corn off the cooked cobs.  Heat a large skillet over high heat.  When it's good and hot, put a little vegetable broth or water in the pan.  Add the corn and onions and toss until they char at the edges and onions are tender, about 5 minutes.
  3. Reduce heat to medium-high and add in garlic, fire roasted tomatoes, cumin, oregano, cayenne pepper, salt and pepper.  Cook another minute or two, then turn pan off.
  4. When peppers are cool enough to handle, carefully slice open the pepper, being careful not to cut all the way through.  Remove seeds and stem.  Stuff each pepper with filling, and top with a sprinkle of the Daiya cheese.
  5. Place the stuffed peppers back into the oven (on broiler still) for another couple of minutes, just until the cheese is melted.
  6. Serve with some Mexican rice, a splash of lime juice, some cool avocado, and a big margarita!!  ENJOY!


Char your peppers, then slice open and de-seed them.
Char your corn and onions

Add in tomatoes, garlic, and seasonings

Char char char

Stuff your peppers - are they purty?

Sprinkle with a little cheese - not too much!

And there you have it - yummy stuffed peppers

Served with rice and a ton of cold avocado - YUMMY YUMMY

So pretty and so yummy


  1. Mmm... this looks so good! I love mexican and corn and bean combos!

    1. Thanks Vicky! It was super simple too - plus, corn is in season, so it's a great time to make it! :)