Stuffed poblano chiles are classic Tex-Mex fare. Save time by stuffing them fresh and steaming them instead of roasting, stuffing, and baking. To quickly thaw corn, place it in a fine-mesh sieve and rinse with hot water. Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 

By Shelli McConnell,


  • 4 large fresh poblano chile peppers (tip, above)
  • 2 cups hot cooked brown rice
  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • ½ cup frozen roasted corn, thawed
  • ½ cup fresh salsa
  • ⅓ cup sliced scallions (green onions)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped green olives
  • 2 tablespoons pumpkin seeds (pepitas), toasted


  • Split peppers down center, making a T. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. In a bowl stir together the next seven ingredients (through olives). Spoon rice mixture into peppers.
  • Place peppers in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Sprinkle with pepitas.

Comments (6)

(5 from 3 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


What about the skin on the pepper? I love poblanos but getting that outer skin off is the worst. Does it come off after it has been steamed? Thank you!

Megan Edwards

Hi Gwen, Because these peppers are steamed instead of roasted, you don't have to worry about peeling off the skin. The skin on poblano peppers is entirely edible and won't be very noticeable when steamed. Let us know how it goes!

Julie Dossantos

I followed the suggestions mentioned in comments: adding cumin, salt, onion powder and chili powder. I also used Rotel. I placed ours in air fryer on roast setting for 7 minutes. So yummy!


Love the air fryer option, plus all your additions to the recipe! Going to try it this week!


I used this as more of an inspiration recipe. I swapped out the salsa for a can of Ro-Tel tomatoes with green chilies, omitted the green olives (gross) and added 1 tsp each of cumin and chili powder. Also salt. I topped with sour cream because I’m not vegan but I think adding some vegan cheese, sour cream or avocado would be good. I’ll make this again and keep doctoring it.

Terrie Dagley

In all fairness, I didn't use olives so they might have made a difference. The basic ingredients are great; but it needs some seasonings...such as cumin, chili powder, perhaps a little nutritional yeast. Looking forward to seeing what others recommend.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.