Beans were a staple in my diet growing up. Mom always had the pantry stocked full of beans so that she could easily throw in enchiladas, soups, tacos, homemade burritos and so much more. Was born a bean lover and still am today.
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Since summer is in full swing I’m finding myself less inclined to turn on the oven so I wanted today’s recipe to be easy, affordable and quick.
What better to celebrate fresh summer produce AND summer grilling season with these easy, grilled stuffed poblano peppers that only require 3 ingredients?!
Stuffed poblano pepper ingredients
For this recipe, you’ll need: few large poblano peppers, a can of BUSH’S Black Bean Fiesta™ and some cheese. You’ll half the peppers and remove the seeds and stems, stuff them with the beans, top with cheese and then grilled to perfection. 25 minutes later, you’ve got the most gorgeous savory side dish or plant-based protein meal that you can jazz up however you’d like.
If you haven’t tried BUSH’S® Savory Beans yet, I highly recommend. They’re affordable and great for kicking up recipes without the need for extra spices and sauces. I love serving the beans on the side with roasted chicken, turkey tacos or even using them in these cute little taco cups.
Are poblano peppers spicy?
Nope! Poblano peppers have an earthy flavor to them, are known as Mexico’s mild pepper and often used in a wide variety of southwest cuisines. I recommend trying them in this delicious creamy poblano corn chowder next; it’s truly one of my favorites!
How to grill stuffed poblano peppers
There are two options for making these stuffed poblano peppers: you can either make two foil packs to hold the peppers, or use a greased cast iron skillet.
For the foil pack, simply place peppers on a large sheet of foil and roll up the ends up the foil to secure peppers. You may need to use two foil packets for this to fit all the peppers. Alternatively, you can grease two cast iron skillets and use that instead. Either option will work great.
How to jazz up these stuffed poblano peppers
- Add cooked ground turkey or chicken. If you want to increase the protein, you can feel free to mix the BUSH’S Black Bean Fiesta™ with some ground turkey or chicken. Delicious!
- Add cooked quinoa. Looking for a little more heartiness to this meal? Try mixing 3/4 cup cooked quinoa in with the beans then stuffing the peppers. You may need to use less beans!
- Add extra veggies. These stuffed poblanos would be great with the addition of sauteed bell peppers, zucchini corn or onion. Or feel try a mix of veggies and quinoa — yum!
FYI: know that if you add any extra ingredients to the peppers, you’ll probably only need to use one can of beans.
I hope you love this simple 3-ingredient recipe as much as we did. We served them with grilled chicken sausages and a nice big salad. Easy!
If you make this, be sure to rate the recipe below and leave a comment. You can also post a photo on Instagram and tag #ambitiouskitchen so I can see your beautiful creations!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
3-Ingredient Grilled Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers, halved and seeded
- 2 (15 ounce) cans BUSH’S Black Bean Fiesta™
- 3/4 cup shredded cheddar cheese, plus more if desired
- For serving:
- Fresh grape tomatoes, halved
- Diced red onion
- Diced avocado
- Greek yogurt
Instructions
- Preheat grill to medium heat, or around 375 degrees F.
- There are two options for making these stuffed poblano peppers: you can either make two foil packs to hold the peppers, or use a greased cast iron skillet. For the foil pack, simply place peppers on a large sheet of foil and roll up the ends up the foil to secure peppers. You may need to use two foil packets for this to fit all the peppers. Alternatively you can grease two cast iron skillets and use that instead.
- Place pepper halves in foil packs or cast iron skillets arranging so that they fit well and aren’t falling over. Add beans to each pepper half, being careful not to overfill. Top with shredded cheese.
- To grill: place foil packet or cast iron directly on grill and grill for 20-25 minutes or until peppers are fork tender. It’s okay if some of the beans spill over the edges of the pepper, they’ll still be delicious!
- Once done serve immediately and top with tomatoes, onions, avocado and yogurt, if desired. Use a fork and knife to eat. Serves 4, 2 pepper halves each.
Recipe Notes
Nutrition
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine. Thanks for supporting AK and the brands that help make this site possible.
This looks fantastic! We are going to make these tonight. If we choose ground turkey to add, any recommended spices for the meat? We just had tacos last week, so looking to stay away from taco seasoning.
If you’re looking to mix it up from taco seasoning try the flavors in this spicy turkey meat sauce: https://www.ambitiouskitchen.com/healthy-low-carb-zucchini-lasagna-spicy-turkey-meat-sauce/ one of my go-to’s!
Everything you show us how to make….is the BEST thing!!!! Thank you so much and I will be making these lovely things tonight!!
So happy you’re loving the recipes, Gina! Such a great dinner 🙂 enjoy!
Spices?
The beans actually have delicious flavors in them, so the peppers are delicious as-is!
Important to note for vegetarians: Bush’s Mexican Bean Fiesta contain meat ingredients.
Delicious – and so easy!! Added ground turkey (cooked) and spritzed fresh lime on top of avocado.
Love that idea!!
Delicious! I baked the peppers and black eyed peas in my cast iron skillet at 425 for 30 mins!! Combined all other ingredients and back in oven for 2 mins to melt cheeses. Yummy
Yay!! So happy you loved this one, Fay 🙂
I just thought I should say how much I love this recipe since there are no comments. It is delicious. I make it regularly for dinner. I had never had BUSH’s fiesta beans before, and they are so good. I use them for nachos now, too. I love this on the side of some tequila lime chicken!
Aw thank you, Maggie!! SO happy you tried and loved it!
bush’s baked beans should be ashamed of themselves for this mockery. no self respecting Hispanic would make this, or as poorly as done in this recipe. you need to grill the pablano first whole, peel the skin off and deseed it. sure there might be some that put canned beans inside but no one authentic is going to fill a pablano with baked beans and some cheese. then toss in some freshly halved cherry tomatoes and diced cilantro to make it seem authentic. the pablano probably didn’t even cook correctly with all those beans inside of it making the heating all uneven.
Hi, there. I’m half Puerto Rican and I personally love how these turned out, but it’s certainly not meant to be an authentic recipe — just one that my family and I enjoy for weeknight meals. I can assure you that it was fully cooked, but you’re always welcome to experiment with different cooking methods and flavors for my recipes if you’d like! Hope you have a great day.
I don’t have a grill and was wondering if there is a way to make these in the oven and get a similar result?
Yes, feel free to bake these at 375 degrees F for about 10-15 minutes 🙂