Spicy Salsa and Bean-Stuffed Poblano Peppers

Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com

My blog is having a sort of existential crisis lately. WHO AM I. WHAT AM I EVEN DOING.

I’m in one of those creative lulls where I just want to eat peanut butter with a spoon, top it with a few chocolate chips and call it good.

Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com
Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com

I tried to make some interesting things lately, like chia jam, which is supposed to be easy but mine turned out sososo gross. I told my mom this and she goes, “Who makes chia jam?”

I do, mom! Or at least I try to.

Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com

But then I wonder if those who read this blog even want to make things like chia jam? Do they wish I would post crazy indulgent desserts more often? Or more vegan meals? Or vegetarian comfort food?

See? Crisis of self, right here on this internet space. Your thoughts are welcome and encouraged.

Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com

Although I may be a little wishy washy in my sense of blog-self, I have realized one focus I want to hone in on: easy meals. My favorite meals, and the ones I come back to again and again, are simple, needing a short list of ingredients and minimal time.

Spicy Salsa and Bean-Stuffed Poblanos | veggieandthebeastfeast.com

These peppers, for instance, are healthy, high protein, grain and gluten free, and so easy to throw together. The filling is a flavorful mixture of onion, red bell pepper, pinto beans, lime juice, and salsa.

While the bean mixture is still warm, I stirred in some queso fresco to give the filling a bit of creamy tanginess. Stuff the peppers with the filling, brush some oil on to ensure the peppers roast up nice and tender, and then top it all off with a sprinkle of extra cheese.

Easy meal for the win!

Spicy Salsa and Bean-Stuffed Poblano Peppers

A healthy, filling, and super flavorful vegetarian meal. Poblano peppers stuffed with a spicy, creamy mixture of beans, veggies, salsa, and queso fresco, and then baked until bubbly and golden.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 4 poblano peppers
  • 1/2 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1/4 of one red onion, diced
  • 1/4-1/2 teaspoon kosher salt, divided
  • 1/2 of one red bell pepper, diced
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup medium chunky salsa (or your favorite salsa)
  • 6 ounces crumbled queso fresco, divided
  • 1/2 tablespoon grapeseed or non-GMO canola oil


  1. Preheat oven to 425 degrees.
  2. Slice each pepper down the center, and scrape out the seeds and membranes with a spoon (or your hands). Set aside on a greased baking sheet.
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the onion, half the salt, and cook for 2-3 minutes, until translucent. Stir in the red bell pepper and lime juice, and cook for another 3 minutes, until the softened.
  4. Pour in the beans and salsa. Cook for 1 minute, stirring, until incorporated. Taste and add salt to taste.
  5. Remove the pan from the heat, and stir in 4 ounces of the cheese. Divide the bean mixture and stuff into the 4 peppers. Brush the oil onto the outside of each pepper, then top the peppers with the remaining cheese.
  6. Bake for 20-25 minutes, until the peppers are softened and the cheese is golden brown and bubbly.


9 Responses to “Spicy Salsa and Bean-Stuffed Poblano Peppers”

  1. Lucie A.S — August 25, 2014 @ 6:47 am (#)

    First of all, I luuuuuoooooooooove this recipe and am soooooooo looking forward to try it!
    Second, ALL of your recipes are a work of art Katie, you are so creative and yet you really know how to put those flavors together to get a great tasting comforting and healthy meal in no time.
    As a sweet mouth (not tooth anymore…) I can’t say no to yummy crazy indulgent desserts but all your recipes are to treasure they have this perfect balance of healthy, protein rich, easy to digest, and oh so yummy altogether and they are indeed easy wich is just the cherry on the cake.

    Big hug to you and big thank you for sharing your passion, please keep them recipes coming!
    Lucie A.S

    • Katie — August 25, 2014 @ 7:50 am (#)

      Wow, thank you so much, Lucie! This comment made my day :)

  2. meg — August 25, 2014 @ 9:32 am (#)

    These look fantastic! Do you think they would freeze well?

    • Katie — August 29, 2014 @ 2:35 pm (#)

      I haven’t frozen these before (I eat them too quickly). Let me know if you try it – I would like to know if I could make a double batch and freeze for later!

  3. 40aprons — August 25, 2014 @ 10:22 am (#)

    Ugh, I hate the creative lulls. I’ve been through enough now that when I’m in a creative mania, taking like four photoshoots a day, I just rolllll with it. I’m like honey, don’t judge me, don’t kill my vibe, are you really complaining about having three different ice creams FOR DINNER?! We are grownups, are we not?!

    But seriously, I’m in one now, and I know I need to be developing pumpkin recipes left and right right now but all I can think about is, hrm, Annie’s mac and cheese sounds good for lunch. Again. However, these are BEAUTIFUL. The photos are just lovely and these look totally doable for even my do-I-really-have-to-cook-dinner-again?! self right now.

    • Katie — August 29, 2014 @ 2:39 pm (#)

      …I totally have a craving for Annie’s mac and cheese now. :) I’m glad I’m not alone in my creative slump. Hopefully pumpkin and apple season will help get me going again!

      • 40aprons — August 29, 2014 @ 3:08 pm (#)

        It’s working for me! I now have like 7 collections beginning with “pumpkin” in my Lightroom :) Finally, some inspiration! My husband is like, “uh.. wtf”, though.. ha!

  4. Let's Be Yummy — August 27, 2014 @ 11:08 pm (#)

    This looks so good. i can hardly wait to try.
    It must be the time of year for creative slumps. I mean we just got back from vacation, my brain really should be in gear, full of vim, vigor and ideas!! What’s going on?
    But we just hang in there and do because we love it!
    I’m new to your site, but all your recipes look fantastic! Thanks so much for sharing!

    • Katie — August 29, 2014 @ 2:33 pm (#)

      Thank you for the comment! Glad you found my blog!