Black Bean and Rice Stuffed Poblanos

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 poblano peppers
2 cups cooked white rice
16 oz. black beans
4 Tbsp spicy jalapeno and wine mustard
1 tsp minced garlic
Chili pepper oil


Remove the stem and core the poblanos.Preheat oven to 400 degrees.In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.

Spoon rice and bean mixture into poblano peppers. You might have some leftover if your peppers aren’t that large. You can always stuff more peppers!

Drizzle peppers with chili pepper oil. Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes. Serve!

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