Veggie Stuffed Poblano Peppers

My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal.

Stuffed peppers are pretty much a staple at my house and they are a fantastic way to throw together a low-carb meal with whatever you happen to have on hand.

For a vegetarian option, I’m obsessed with these Cheesy Quinoa Stuffed Peppers but my family loves these Easy Mexican Stuffed Peppers.

The nice thing about these is literally anything goes. Don’t have carrots? No worries. Just grab whatever veggies you need to use up and throw them in the mix.

Because you broil the peppers before filling them, this recipe comes together really quickly and is perfect for those nights when you don’t have a lot of time to throw dinner together … or leave it until the last minute which is a common occurrence around here.

Tips for Making the Perfect Stuffed Peppers

Stuffed peppers really are so easy to make but there are a few tricks that make them even easier.

• Slice your peppers length-wise. The3 most common way to make stuffed peppers is to slice off the top and fill the pepper. I find that slicing them length-wise helps them cook more evenly and gives you a better filling to pepper ratio.
• Pre-cook your peppers. In this recipe we are broiling the peppers to give them a nice roasted flavor and make them cook faster. If you aren’t broiling them, try throwing your peppers in the oven for a little while before filling them. Cooking your pepper a bit ahead of time helps avoid your filling drying out and just really speeds up the cooking process.
• Don’t be afraid to experiment with different peppers. Most stuffed peppers are made with bell peppers but I love changing these up. Poblano peppers add so much flavor to this dish and they are such a mild pepper that even my picky eaters enjoy them.