Stuffed Poblano Peppers Recipe Inspired by Chiles Rellenos
I created this recipe for stuffed poblano peppers as an inexpensive and healthier version of the Chiles Rellenos we enjoy from a local Mexican restaurant. It’s one of my favorite places to eat and the meals aren’t expensive, but we don’t eat out very often. When we want a homemade batch of this savory dish, I can have it ready in about 45 minutes or so.
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Reducing the Cost of Stuffed Poblano Peppers
I started my own poblano peppers from seeds under lights this spring. Having our own peppers would reduce the cost of this meal and eliminate pesticides. However, I’m not sure our peppers will do much this year with all of the cool, wet weather we’re having.
One way to reduce your grocery budget is to eliminate most of the meat you purchase and replace it with beans. We do have home-raised chicken that could be used in this recipe. However, I do enjoy this vegetarian version.
The poblano peppers are mildly spicy and cost more than regular green peppers. So if you don’t care for spicy food or you would like to reduce the cost, substitute green peppers for the poblanos.
Still looking for ways to reduce the cost? Substitute cooked rice for the cooked couscous! (I order through a buying club to save money.)
I hope you like this recipe as much as I do!
Stuffed Poblano Peppers
- 3 poblano peppers
- 1 cup couscous
- 1 16 oz can of pinto beans or other variety
- 3 green onions
- 1 cup fresh cilantro chopped
- 1/2 cup bread crumbs
- 1 Tbsp Parmesan cheese grated
- 1 Tbsp adobo seasoning
- 1 cup shredded cheese cheddar, Monterey Jack, or pepper jack
- 2 – 3 Tbsp vegetable oil for frying
- Prepare the couscous: Bring 2 cups of water to a boil in a saucepan, add the couscous and stir. Bring back to a boil then remove from heat. Cover the pan and let sit until couscous has absorbed the water.
- Prepare the poblano peppers by slicing in half lengthwise and removing stem and seeds. Set aside.
- In a frying pan, brown the green onions in vegetable oil then turn off heat.
- Add chopped cilantro and allow to wilt.
- Add the can of pinto beans (drained) and adobo seasoning to green onions and stir.
- Add the couscous, bread crumbs, and parmesan cheese to the bean mixture and combine.
- Stuff pepper halves with the bean and couscous mixture.
- Place peppers in frying pan with vegetable oil to coat the bottom of the pan. Cover and cook on medium until peppers are tender. Turn burner off.
- Top peppers with shredded cheese, replace the lid on the frying pan and allow cheese to melt.
- Serve while hot.
Serve Your Stuffed Poblano Peppers Alone or with a Side
This dish has pretty much everything you need in a meal…protein, vegetables, and whole grains. I cooked up some baby turnips with greens from the garden for a side dish. This helped to fill us up with a nutrient-dense vegetable in addition to the stuffed poblano peppers.
You could serve your stuffed peppers with a tossed salad or other vegetables on the side. If you like, you may even serve the stuffed peppers as a side to a roast chicken or other meat.
Saving this Recipe!
This meal was such a hit with our family that I’ll be making it again and again. My husband said he liked my version better than the restaurant version. This recipe is much lighter because I used less oil for frying, less cheese, and I omitted the greasy Chorizo sausage. I also used couscous in place of white rice. Next time I may try using brown rice to save a bit more money and try a new twist.
I order couscous, rice, baking supplies, and many other ingredients through my Azure Standard buying club. Check to see if you have a dropoff near you!
Are you looking for more budget-friendly recipes? Check out my recipes for Zucchini Fritters, Carduni, and Burdock and Black Beans with Pasta. You might also enjoy my blogging friend Melissa’s recipe for Easy Chicken Pot Pie!
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