Poblano Pie

poblano chilis

poblano chilis

Poblano chilis are mild – they have only a little more zing than a green bell pepper – especially if you remove the seeds and the ribs. They are dark green and about 4 inches long and 2½ inches wide. We raised ALOT of them in 2012. I think we had 6 plants and each one was LOADED with chilis. We’d pick them one week, and the following week there were more! This recipe is my desperate attempt to use some of our bounty. It is partly inspired by a recipe I saw on Martha Stewart.com, and partly inspired by the Chipotle burrito bowl.


  • 2 cups cooked brown rice
  • 1 tablespoon oil
  • 1/2 large onion, small dice
  • 2 garlic cloves, crushed
  • 1 can stewed tomatoes
  • 1 can black beans, rinsed
  • 1 jalapeno chili, (seeds and ribs removed for less heat), minced
  • 2 teaspoons chili
  • 2 teaspoons cumin
  • 5 poblanos, halved down the long axis, seeds and ribs removed for less heat
  • optional: 1/2 cup grated cheddar cheese, or pepper jack cheese
Poblano pie

A slice of poblano pie with some beautiful peppers on the side.

Cook rice according to directions, set aside. Heat oil in a large sauté pan. Add onion and cook until tender, 5 minutes. Add garlic and cook for 30 seconds. Add tomatoes and boil down to almost dry. Add and stir together drained black beans, jalapeno, chili, cumin and cooked rice. Arrange poblano halves in a pie plate, Pour rice and tomato mixture over poblanos and top with grated cheese (if desired). Bake at 350 for 20 minutes. Serve with lime wedges, sour cream and tortilla chips on the side. Serves 4 – 6.


One Response

  1. That looks great!

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