Chili Bean stuffed Poblano

Lynn Socko


This is a delicious high fiber, reduced carb dish. If you make your own chili, you can control the fat and sodium content as well. Enjoy!


★★★★★ 1 vote

30 Min
20 Min


  • 4-6
    **poblano peppers (you can use bell peppers)
  • 16 oz
    **pinto, kidney, or red beans, home cooked or canned
  • 1- 1 1/2 c
    **chili, home cooked or canned
  • 2 c
    **asadero, or your favorite mexican cheese
  • ·
    **diced onion, salsa, sour cream, cilantro, any of your favorite mexican food garnishes

How to Make Chili Bean stuffed Poblano


  1. You can use leftover beans that you have cooked, as well as leftover chili. You can also use canned beans, drained, mixed with canned chili. This can be as easy or time consuming as you desire.
  2. Make a V shaped cut into the poblano and remove seeds. Place in a 400° oven for 30 min.
  3. In a mixing bowl, combine beans and chili to the desired ratio you like. You can also added diced onion and any other diced pepper that you like, I used fresno peppers. Add 1 c grated cheese as well if desired.
  4. Stuff gently into poblano.
  5. Top with grated cheese and bake 400° another 20min or until pepper is nice a soft. Top with cilantro, salsa, sour cream or any of your favorite toppings.

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