These smoked stuffed poblano peppers are loaded with black beans, rice, roasted corn, tomatoes and crumbly queso fresco. The smoker softens the peppers, adds a little char and turns an affordable vegetarian filling into something that tastes surprisingly hearty.
We love a recipe that lets the smoker do most of the work. Once the peppers are filled, they need about 25 to 30 minutes on the grill—just enough time for the poblanos to become tender and lightly blistered without collapsing.
The filling is smoky, creamy and a little sweet from the corn. Queso fresco does not melt like Monterey Jack, but it softens and develops lightly golden edges that work perfectly with the roasted poblanos.
If you like these flavors, try our black bean and rice enchiladas with queso fresco, quesabirria tacos or slow cooker taco soup.
Jump to:
Why You’ll Love This Recipe
- Made for the smoker: The poblanos pick up real wood-fired flavor in less than 30 minutes.
- A hearty meatless dinner: Black beans, rice and queso fresco make the peppers filling enough to serve as a main course.
- Great for leftover rice: This recipe turns one cup of cooked rice into an entirely new meal.
- Easy to customize: Change the beans, cheese, grain or heat level without changing the basic method.
- Naturally gluten-free: Every ingredient is normally gluten-free, but check the labels on canned and packaged items if needed.
Ingredient and Substitution Notes
- Poblano peppers: Choose large, firm poblanos with enough room for the filling. Poblanos are usually mild, although an occasional pepper can be surprisingly hot.
- Black beans: Drain and rinse them well so the filling does not become watery. Pinto beans are the easiest substitute.
- Cooked rice: White or brown rice both work. Cilantro-lime rice is also great if you already have some in the refrigerator.
- Roasted corn: Fire-roasted frozen corn adds extra smoky flavor, but drained canned corn or fresh corn cut from the cob will work.
- Roma tomatoes: Their firm flesh keeps the filling from becoming too wet. Scoop out the seedy center if your tomatoes are especially juicy.
- Red onion: Adds a mild bite and a little color. White onion or sliced green onions can be substituted.
- Queso fresco: This mild, crumbly Mexican cheese softens rather than becoming stretchy. Cotija is saltier and does not soften as much; Monterey Jack melts more completely.
- Cumin, smoked paprika and garlic powder: These give the filling warm, smoky flavor without overpowering the poblano.
- Lime and cilantro: Added after smoking, they brighten the beans, rice and cheese.
See the recipe card for exact quantities.
How to Make Smoked Stuffed Poblano Peppers
- Preheat the smoker: Heat a pellet grill or smoker to 375°F. At this temperature the peppers cook through while still picking up smoke.
- Prepare the poblanos: Slice each pepper lengthwise through the stem. Remove the seeds and pale membranes, then lightly brush the pepper halves with olive oil.
- Mix the filling: Combine the black beans, cooked rice, roasted corn, diced tomatoes, red onion, seasonings and most of the queso fresco. Save some cheese for the tops.
- Fill the peppers: Divide the filling evenly among the eight poblano halves. Press it in gently without packing it too tightly.
- Smoke: Set the peppers directly on clean grill grates or place them on a grill-safe tray. Smoke for 25 to 30 minutes, until the peppers are tender and blistered around the edges.
- Finish: Sprinkle the remaining queso fresco over the peppers during the final 8 to 10 minutes. Serve with cilantro and fresh lime juice.
Variations of These Smoked Stuffed Poblano Peppers
- Chicken poblano peppers: Add 1½ cups of shredded cooked chicken and reduce the rice to ½ cup.
- Smoked beef version: Brown ½ pound of ground beef with the onion, cool slightly and mix it into the filling.
- Extra-cheesy: Add ¾ cup shredded Monterey Jack to the filling while keeping the queso fresco on top.
- Chipotle: Mix one finely chopped chipotle pepper in adobo into the filling.
- Breakfast peppers: Replace the rice with softly scrambled eggs and add cooked breakfast sausage.
- Quinoa filling: Substitute cooked quinoa for the rice for a slightly nuttier texture.
- Lower-carb: Omit the rice and add sautéed mushrooms, cauliflower rice or more black beans.
- Oven method: Bake the stuffed peppers at 400°F for 25 to 30 minutes. Broil briefly at the end if you want more browning.
Storage Notes
Let leftover peppers cool, then refrigerate them in an airtight container for up to four days. Store garnishes separately so the cilantro stays fresh and the lime does not make the filling watery.
Freezing
Freeze the cooked and cooled peppers in a single layer until firm. Transfer them to a freezer-safe container with parchment between layers and freeze for up to two months. The peppers will be softer after thawing, but the flavor holds up well.
Reheating
Oven: Cover loosely and heat at 350°F for 15 to 20 minutes.
Air fryer: Heat at 350°F for 6 to 9 minutes.
Microwave: Heat an individual pepper for 60 to 90 seconds, then continue in 20-second intervals as needed.
Smoker: Reheat at 325°F for about 15 minutes in a grill-safe pan.
Top Tips
Test the thickest pepper: It should be tender enough to cut easily with the side of a fork but still hold its shape.
Buy similarly sized peppers: They will finish cooking at about the same time.
Remove the membranes for milder peppers: Most of a poblano’s heat is concentrated around the pale ribs and seeds.
Dry the beans and corn: Excess liquid collects inside the pepper and makes the filling soggy.
Use cooked rice: Uncooked rice will not have enough liquid or time to cook inside the peppers.
Don’t overfill: A gently rounded top is enough. Overfilled peppers are harder to move and spill on the grill.
Use a grill-safe tray for softer peppers: Directly on the grates gives you more char. A tray makes the peppers easier to transfer once tender.
Add the last cheese near the end: Queso fresco can dry out if exposed to heat for the entire cook.
FAQ
Poblanos are generally mild, with a deeper and earthier flavor than bell peppers. Heat varies from pepper to pepper. Removing all seeds and pale membranes keeps them milder.
No. Because the peppers smoke at a moderate temperature and are served as stuffed halves, the skin helps them hold their shape. The blistered skin is tender enough to eat.
Yes. Fill them up to one day ahead, cover and refrigerate. Let them sit at room temperature while the smoker preheats, then add a few extra minutes if they are still very cold.
Queso fresco softens and browns, but it does not melt into long strands like Monterey Jack or mozzarella. For a gooier top, mix queso fresco with shredded Monterey Jack.
Mild woods such as apple, cherry or pecan complement the peppers without burying their flavor. Hickory produces a stronger smoke profile.
Yes. Bell peppers make the recipe sweeter and milder. Large bell pepper halves may require a little more filling and several additional minutes of cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Smoked Stuffed Poblano Peppers with Queso Fresco
Equipment
- 1 Pellet Grill or Smoker
- 1 Grill Safe Tray
- 1 Large Mixing Bowl
Ingredients
For the peppers and filling
- 4 large poblano peppers
- 1 tablespoon olive oil divided
- 1 cup cooked white or brown rice cooled
- 1 cup canned black beans drained, rinsed and patted dry
- 1 cup fire-roasted corn thawed if frozen
- 2 Roma tomatoes seeded and diced
- ⅓ cup finely diced red onion
- 1¼ cups crumbled queso fresco divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For serving
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
- Thinly sliced red onion optional
Instructions
- Preheat a pellet grill or smoker to 375°F.
- Slice the poblano peppers lengthwise through the stems. Remove the seeds and pale membranes. Brush the cut and skin sides with the olive oil.
- In a large bowl, combine the rice, black beans, corn, tomatoes, diced red onion, ¾ cup queso fresco, cumin, smoked paprika, garlic powder, salt and black pepper. Stir gently until evenly mixed.
- Divide the filling among the eight pepper halves, pressing it in lightly. Arrange the peppers directly on clean grill grates or on a grill-safe tray.
- Close the lid and smoke for 17 to 20 minutes.
- Sprinkle the remaining ½ cup queso fresco over the peppers. Continue smoking for 8 to 10 minutes, until the peppers are tender, the edges are blistered and the cheese is softened with a few golden spots.
- Rest for 5 minutes. Finish with chopped cilantro, lime juice and thinly sliced red onion if desired. Serve warm.
Notes
- For more melted cheese, replace half of the queso fresco with shredded Monterey Jack.
- If the filling was refrigerated before cooking, the peppers may need 5 additional minutes.
- For an oven version, bake at 400°F for 25 to 30 minutes.
Comments
No Comments