Comments on: Stuffed Poblano Peppers

By: Natalie

Natalie — Tue, 27 Oct 2026 19:10:13 +0000

This was delicious! Huge hit in my house. A hearty and healthy vegetarian meal that also felt like a treat.

By: Jane H.

Jane H. — Wed, 14 Oct 2026 16:19:14 +0000

Recipe is great as presented. But to save time, I have made this with store-bought salsa (Mateo’s or Trader Joe’s basic red), halved and stemmed/de-seeded the poblanos and microwaved them for 2-3 minutes to soften them, then proceeded with the recipe for about 15-20 minutes less oven time. I found that the beans could be pureed with an immersion blender, and I have also mixed rice into the beans (no need for a side of rice) b/c my poblanos happened to be on the big side. If you like spice and don’t have a lime around, you could put a few pickled onions/jalapenos in the bean mixture for some acidity…. As always, Kate brings the good whole-foods recipes. Thank you!

By: Andrew

Andrew — Mon, 12 Oct 2026 18:09:34 +0000

This is a delicious recipe as written. Thank you for this perfect Sunday dish, Kate. As close to meatless perfect as it gets.

By: Katie W

Katie W — Thu, 01 Oct 2026 15:48:26 +0000

Made this for breakfast and it was fabulous! I didn’t have fresh cilantro so I added 1 tsp. dried cilantro instead. I omitted the chipotle and adobo sauce to make it milder, but it was deliciously spicy anyhow.

Served it with sour cream and roasted potato slices. Would cook this again.

By: Chef Gayle

Chef Gayle — Sun, 27 Sep 2026 16:02:51 +0000

I was not impressed with this recipe. First of all, only one can of black beans would have been sufficient. The recipe made more than enough to fill the poblanos with lots left over. And I felt the recipe didn’t have enough flavor and was too time consuming to justify the end product. The end result did not look like the photo on your website and lacked flavor. Not a good use of my favorite poblanos.

By: Cookie and Kate

Cookie and Kate — Tue, 22 Sep 2026 23:52:15 +0000

In reply to Karen OShaughnessy. Hi Karen, I don't find that step necessary, but you can if you prefer that texture.

By: Cookie and Kate

Cookie and Kate — Fri, 18 Sep 2026 01:22:37 +0000

In reply to Ann. Hi Ann, the recipe calls for 1 chipotle chili in adobo sauce, plus 1 teaspoon adobo sauce in the black bean puree.

By: Ann

Ann — Wed, 16 Sep 2026 11:57:19 +0000

Hi Kathryn- Do you use a can of chipotle chili and adobe sauce? If so, what size?
Looking forward to making this recipe today.

By: Debra L Brecese

Debra L Brecese — Sat, 12 Sep 2026 12:59:30 +0000

I made these and they were delicious! The poblanos I bought were huge so I only made two for myself and my husband and just cut the recipe in half. I also decided to use half the adobe sauce and half the smoked paprika to have some of each in the mix. It worked out perfectly. We really enjoyed these!

By: Lucy

Lucy — Thu, 10 Sep 2026 02:21:58 +0000

Incredible flavour, and so easy to make. I love chile relleno, and this is all the goodness, but without deep frying. My only deviation was to use 1 cup dried black beans, boiled, to sub the 2 tins of beans. Served over rice with a dollop of sour cream, and it was bliss. Definitely a keeper.