veganoMediumFree

Vegan Rice-Stuffed Poblano Chillies

Name: Vegan Rice-Stuffed Poblano Chillies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 Poblano chillies; 1 cup Rice; 1 cup Cooked black beans; 1/2 taza Sweetcorn kernels; 1 Courgette; 1/4 taza Coriander; 2 tbsp Vegetable oil; to taste Salt; 1/2 pieza White onion; 2 cloves Garlic; 3 Tomatoes

55 min (25 prep + 30 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 16 Apr 2026

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About this recipe

Poblano chillies stuffed with rice, vegetables and black beans, served in a homemade tomato sauce. A vegan twist on a Mexican classic.

History & Origin

Stuffed chillies are one of the most iconic dishes in Mexican cuisine, with roots stretching back to pre-Hispanic times when indigenous peoples already filled chillies with proteins and grains. Numerous regional variations exist across Mexico, each reflecting local ingredients and traditions. In Puebla, a land of great culinary traditions, the poblano chilli holds a central place in the gastronomy. Originating precisely from that state, it is the most commonly used variety for stuffing thanks to its generous size, thick skin that holds up well during cooking, and slightly smoky flavour that complements any filling. This vegan version captures the essence of the dish whilst adapting it to plant-based eating. The rice stuffing with vegetables and black beans provides a perfect combination of complex carbohydrates and plant proteins, whilst the tomato sauce adds acidity and depth of flavour. The secret lies in toasting the rice before cooking — a technique that gives it a nutty flavour and fluffy texture. The black beans add creaminess and the sweetcorn kernels a sweet note that balances the acidity of the tomato. The result is a complete, nutritious and deeply Mexican dish that proves vegan cooking can be just as tasty and comforting.

Estimated cost

£5.50

Total cost

£1.40

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

300

Calories

10g

Protein

52g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies directly over a gas flame or on a griddle pan until the skin blisters and blackens all over. Place them in a plastic bag and leave to rest for 10 minutes so they steam.
2
Peel the chillies carefully, make a lengthways slit and remove the seeds and veins gently. Rinse briefly and set aside.
3
In a saucepan, heat 1 tablespoon of oil over medium heat. Add the rice and fry until lightly golden, about 3 minutes. Add the diced courgette and cook for 2 more minutes. Add 2 cups of hot salted water, cover and cook on low heat for 18 minutes.
4
Remove the rice from the heat and mix in the black beans, sweetcorn kernels and half the coriander. Adjust seasoning. This will be the filling.
5
For the tomato sauce: blend the tomatoes with 1/4 onion and 1 garlic clove. Strain and fry in a saucepan with 1 tablespoon of hot oil until the colour deepens, about 5 minutes. Season with salt.
6
Fill each chilli with the rice mixture and secure with a cocktail stick if needed. Place the stuffed chillies in the tomato sauce.
7
Cook the chillies in the sauce over low heat for 8 minutes so the flavours come together.
8
Serve the stuffed chillies generously bathed in sauce and garnish with the remaining coriander.