Black Bean, Spinach and Rice-Stuffed Poblano Peppers

softened poblano peppers, rice, black beans, spinach, pico + cheese, avocado finish

1706 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 575 | Category: Mediterranean Diet, Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Milk (Cotija Cheese) | Excellent Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C |


  • - Baking Dish
  • - Chef's Knife
  • - Large Mixing Bowl
  • - Measuring Spoons
  • - Medium Saucepan
  • - Spatula
  • - Tongs

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray
  • - Vegetable Oil

What We Send:

  • - Avocado
  • - Black Beans
  • - Crumbled Cotija Cheese
  • - Jasmine Rice
  • - Pico de Gallo
  • - Poblano Peppers
  • - Spinach

Wine Pairings by @grapefriend

Pinot Grigio is fantastic with vegetable dishes – look for high-quality ones from Friuli, Italy.

Beer Pairings

It’s all about the malt! Provide the sharp spices of this dish with a malty beer to create contrast. We love a Doppelbock, Weizenbock, Dunkel, Vienna lager or Belgian Strong Dark Ale.

TK Table Talk:

How many types of peppers (sweet and chili) can you name? The winner gets an extra helping!

What To Do:

1. Preheat oven to 350°F. Coat a baking dish with nonstick cooking spray and set aside.

2. Cook Rice: In a small pot, add 1¼ cups water and a liberal sprinkle of salt. Bring to a boil and add rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork.

Black Bean, Spinach and Rice-Stuffed Poblano Peppers - Step 1

3. Soften Peppers: Bring a medium saucepan of water to a boil. Add peppers to water and cook to soften (about 5 minutes). Using tongs, remove peppers from water and allow to drip dry a second before laying flat in baking dish. Sprinkle with salt.

Black Bean, Spinach and Rice-Stuffed Poblano Peppers - Step 2

4. Mix Filling: While peppers are softening, mix filling. In a large mixing bowl, stir together black beans, rice, pico de gallo, spinach, 1 tablespoon vegetable oil, 1 teaspoon salt, ½ teaspoon pepper and ONLY half the cheese.

Black Bean, Spinach and Rice-Stuffed Poblano Peppers - Step 3

5. Fill Peppers: Spoon the filling into the peppers and pile the remaining filling on top. (There will be much more filling than you need to stuff the peppers—just pile it up!)

Black Bean, Spinach and Rice-Stuffed Poblano Peppers - Step 4

6. Finish Dish: Sprinkle the remaining cheese on top of the filling. Cover with aluminum foil and bake for 20 minutes.

To Serve: Cut, pit and slice avocado. Scoop out servings into bowls and top with the sliced avocado or place the avocado on top of the hot filling and serve from the baking dish.

Pro Tip:

Instead of boiling for softening, roast the peppers! Place the peppers, skin down, on an open flame until only the skin is completely charred. Allow to cool enough to handle and peel skin off. Continue with recipe as written.

Spice it Up!: Add ¼ cup enchilada sauce to your rice mixture before baking!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.