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platter of Stuffed Poblano Casserole with serving spoon
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5 from 4 votes
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Vegetarian Stuffed Poblano Pepper Casserole

Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 410kcal

Ingredients

Filling Ingredients:

  • 2 tablespoons olive oil
  • 2 finely chopped garlic cloves
  • 4 cups baby spinach leaves
  • 1/2 cup drained canned corn
  • 1 cup canned black beans drained and rinsed
  • 1 cup crumbled queso fresco
  • 1/2 teaspoon salt divided
  • a pinch of black pepper

Sauce Ingredients:

  • 2 1/2 cups crushed tomatoes
  • 1 onion
  • 1/2 teaspoon chipotle chili powder or cayenne pepper
  • 1/2 cup cilantro leaves

Casserole Ingredients:

  • 4 poblano peppers
  • 1 cup grated Monterey Jack cheese
  • chopped scallions garnish
  • chopped cilantro garnish

Instructions

  • Preheat oven to 350 F.
  • In a skillet, heat oil. Add garlic and saute for 1 minutes, until it starts to change color.
  • Add spinach and cook until leaves wilt. Set aside to cool for a few minutes.
  • In a large mixing bowl, combine cooked spinach with the corn, black beans, queso fresco and 1/4 teaspoon of the salt and black pepper. Mix to combine.
  • In a food processor. combine 2 cups of the tomatoes, onion, chile powder, cilantro and the rest of the salt. Puree well.
  • Cut off the stem end of the poblanos. Cut down the middle of the top of the pepper. Remove seeds and membranes.
  • Stuff peppers with the spinach filling.
  • Lightly spray a casserole dish with cooking spray.
  • Pour tomato sauce on bottom of dish. Place poblanos on top.
  • Top with the remaining crushed tomatoes, placing a dollop on each stuffed pepper.
  • Sprinkle the shredded cheese on top. Bake for 45 minutes.
  • Garnish with scallions and freshly chopped cilantro.

Notes

You can use different cheese if you prefer, as long as it is a good melting cheese. Other cheese options you can use are cheddar cheese, fontina or mozzarella.

Nutrition

Calories: 410kcal | Carbohydrates: 33g | Protein: 21g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1088mg | Potassium: 1117mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4304IU | Vitamin C: 123mg | Calcium: 503mg | Iron: 5mg
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