Poblano Peppers with Mozzarella and Black Beans


Poblano Peppers with Mozzarella and Black Beans in Coriander Sauce

Poblano Peppers are a staple in Mexican cuisine. They have fantastic flavour and low heat. They are big and hollow which makes them perfect to stuff with all kinds of delicious fillings. One of the most traditional dishes in Mexico is Chiles en Nogada which is a Poblano Pepper stuffed with a mixture of mince meat, fruits and beans and then covered in a delicious walnut sauce and sprinkled with pomegranate seeds. It is a beautiful dish, visually and flavour-wise. This time, inspired in the idea of stuffing good things inside a Poblano, we decided to use our Poblano Peppers San Miguel which are cooked and peeled, ready to be used. We chose to go the green way and filled our Poblanos with mozzarella and Black Beans from La Costeña which are also ready to be used. We then made a coriander sauce, a favourite of ours, and poured it all over the Poblanos. Add rice and salad and you have a fantastic meat free option for a light dinner. We think you are going to love it!


Stuffed Poblano Peppers with Mozzarella and Black Beans and Coriander Sauce


  • 1 790g Can Poblano Peppers San Miguel (of course you can use fresh Poblanos if available, sadly they are not always available in the UK)
  • 250g Mozzarella
  • 1 250g Can Whole Black Beans from La Costeña
  • Big Bunch of Fresh Coriander
  • 1 Large Garlic Clove
  • 1/2 Teaspoon Vegetable Stock
  • 4 Tablespoons Natural Greek Yogurt (or more if needed)
  • Small amount of shredded mozzarella to grate.
  • Salt & Pepper


Preheat oven to 250 C

Drain the Poblano Peppers and carefully cut vertically to remove the seeds and to add the stuffing. We recommend to leave the stalk because these are soft peppers and can loose all their shape if removed. Once the seeds are removed, add a generous portion of black beans and mozzarella inside. Set on a baking tray.

Set stuffed Poblano Peppers in the oven for 15-20 minutes or until the mozzarella melts. Meanwhile, add coriander (stalks and all), garlic, yogurt, vegetable stock & pepper to a blender and blitz until everything is nicely smooth and green. Taste and only add salt if needed. This sauce could use more garlic if you like.

Once the mozzarella is melting, cover the Poblanos with some of the sauce and some shredded mozzarella and put in the oven once again just to warm it up or until the mozzarella on top is golden brown. You can pour the remaining fresh sauce once they are out of the oven.

This is such a delicious meal, light and so easy to make. The possibilities are endless when stuffing Poblano peppers and we hope you enjoy our meat free option. We encourage you to modify the recipe! Enjoy!