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Stuffed Poblanos

stuffed poblanos

Try this unique side dish the next time you are serving Mexican food.  Poblanos are those extra dark long green peppers, they are considered a mild chili pepper often served stuffed with cheese.  Here I stuff them with beans and butternut squash, making them vegan and parve for an anytime meal or side. 

Make sure to use a great quality extra virgin olive oil. We love Colavita!

Related: Classic Stuffed Peppers

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 large poblano peppers: 3 halved lengthwise, 1 finely chopped
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 1 small onion, finely chopped
  • 1 cup peeled and finely chopped butternut squash
  • 1 (14-ounce) can black beans, rinsed and drained
  • Garnish: ¼ cup torn fresh cilantro leaves


1. Preheat oven to 350°F. 

2. Place three halved peppers in a 9- x 13-inch baking pan and pour boiling water over them, enough to cover. Cover with plastic wrap and set aside. 

3. Heat evoo in a small sauté pan over medium-high heat. Add onions, the finely chopped pepper, squash, and black beans. Cook for 5 minutes, stirring occasionally and lightly mashing the beans. Remove from heat. 

4. Drain the peppers and fill them with the vegetable stuffing. Place stuffed peppers back in the baking pan. Bake for 20 to 25 minutes. 

5. Serve topped with cilantro.

Recipe courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).    

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