Hoppin’ John Stuffed Poblanos

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Dinner was almost ready–if almost means in an hour. I was hungry, light-headed, actually. And my friend was on her way. She arrived. I was still cooking. I turned the oven off with the poblanos inside so they would stay warm while I arranged and took pictures of my salad. Somehow I had confused “off” with “broil.” Oh yes, gente, you know how this story ends. The poblanos burned, and I was left stuffing chiles again a few days later so that I would have pictures of the final dish for all of you. Shy of turning your oven to broil instead of to off, there’s really no way to screw up this dish. The beans cook themselves. The rice steams. Stuff. Bake. Lick your lips. Oh, and the poblanos give such a rich, mildly spicy flavor, you’ll never eat stuffed bell peppers again.

Hoppin’ John Stuffed Poblanos

Black-Eyed Peas


1 cup dry black eyed peas–soaked over night

1 small red onion–diced

1 small red bell pepper–diced

4 cloves garlic–minced

2 cups low sodium vegetable broth

1 cup water

1 tablespoon hot sauce

1/8 cup olive oil

1 teaspoon Goya Adobo (or preferred seasoned salt)

1 teaspoon black pepper


*Add dry black-eyed peas to large bowl. Sift through and remove any stones/debris. Cover with water. Soak overnight.

*Heat olive oil in large stock pot over medium heat. Add adobo, pepper, and hot sauce. Cook 2 minutes. Add onion and pepper. Saute 5 minutes. Add garlic. Saute 5 minutes.

*Drain and rinse soaked beans. Add beans to pot, along with broth and water. Bring to a boil. Drop the heat to medium low. Simmer on medium low for approx. one hour or until beans are tender. Stir occasionally.



1/2 cup white basmati rice

2 whole garlic cloves

1/2 cup coconut milk

1/2 cup low sodium vegetable broth

1 tablespoon olive oil

1/4 teaspoon salt


*Rinse rice three times. Add all ingredients to a large saucepan. Bring to boil. Drop heat to low. Cover and steam rice for 15 to 20 minutes, or until tender. Fluff with fork.

To Assemble:


2 poblano chiles-washed, deseeded, deveined, and cut in half lengthwise

1/2 cup low sodium vegetable broth

1/2 cup light coconut milk

1/2 cup marinara sauce

1 cup cooked rice

1/4 cup cooked soy chorizo

3/4 cup cooked black eyed peas


*Pre-heat oven to 375 degrees F. Mix rice, chorizo, and black eyed peas in large bowl. Mix broth, coconut milk, and marinara in the bottom of a baking dish.  Stuff each poblano half with the rice mixture. Add stuffed poblanos to baking dish. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 15 minutes uncovered. Remove poblanos and place on serving dish. Put pan back in oven for 10 minutes (to reduce the sauce a bit). Serve with the lovely sauce that the peppers are baked in.

Note: This dish is vegan, but if you’re a cheese eater, feel free to top with a bit of goat cheese before serving. Also, you’ll have left over rice and beans, so feel free to stuff a few extra chiles and eat them throughout the week, or you can enjoy the Hoppin’ John as is!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. OMG..this is just amazing! Love love love how you did this!!! Yum!

  2. Those look fantastic! I want one.

  3. I can just imagine the taste….fantastic:)

  4. Looks to be so much better than conventional ‘ole stuffed peppers!

  5. Oh Yeah!

  6. I think this is awesome! I was thinking of making up a recipe like this. Now I don’t have too!

  7. This looks amazing. I may just make these tomorrow. My husband likes meat but I think even he will like these. Thanks so much for sharing this recipe!

  8. I can’t say I haven’t made the same mistake before and accidentally broiled a dish. I love the recipe. Spicy and delicious!


  9. Now this is the kind of food that I like to eat! Great post.

  10. The rice look so good that i can just eat those with a spoon. But, i am sure stuffing them into poblano chlies wuld have given them an extra oomph…hehe.

  11. Hoppin’ John? Because of the poblano chillies? Haha .. how cute! This is the first time I’ve heard of poblanos. Don’t think we have them here. Guess I can substitute them with our regular green chillies, yes?

    • Oh, hoppin’ John is the name of black eyed peas and rice. I’m not sure where the name came from! And yes, you can stuff anything you’d like! I had poblanos, so I just used those!

  12. I’ve never tasted stuffed poblanos but will be seeking them out. I have a tendancy to associate vegan food with dull food, but there is nothing dull about this delicious dish.

    • Yeah, I’m not a dull food kind of person. I grew up in a house with lots of meat and lots of bold flavors. I didn’t want to lose taste just because I stopped eating meat!

  13. I love black-eyed peas. This is a really great way to use them! Definitely saving this in my recipe file!

  14. OMG, that looks so creamy and yum! I’ll be honest…*cringe*…I’ve never cooked with black-eyed peas before. But, now I really have to. They look so purdy! Thanks for the inspiration, Tiff!

  15. These look awesome! I love poblanos and I am sure they add some spice where regular bell peppers would not.

  16. Wow… these stuffed peppers look amazing! My mouth is watering 🙂

  17. Great take on the stuffed pepper … this sounds yummy good! The poblano adds a nice spicy kick!

  18. These look so yummy! And yes, I’ve made that same mistake before. Oh the joys and woes of cooking. I wish I could make these tonight. Thank you for sharing!

  19. I could definitely get on board with this! Wowsers this looks gooood!

  20. Whoa! My fiance would freak if I made these, they look soo good!!

  21. Looks YUM !!! Will have to try soon…

  22. I like that you stuffed halves not the entire peppers so one can see the filling and drool in peace. It’s not very nice drooling over a stuffed pepper and discover some weird filling inside (well, yes, I’ve been there :)). And that sauce looks fantastic!

    • LAUGHING out loud!

  23. Yum! These look delicious! I think my hubby would really enjoy these! Thanks!

  24. I loved stuffed peppers but this looks even better! So many flavors…and you can’t go wrong with poblanos. I’m thinking this will be dinner tomorrow night. Thanks for sharing.

  25. I’ve never cooked with black eyed beans- I use them as my baking beans for pastry!!
    I love every other type of bean so should give these a go. Are poblano peppers the long, green sweet peppers or are they chillis?

    • Definitely chilis. They are long and green (dark green), but def. not sweet.

  26. Oh these look good…they want to be in my tummy. 🙂

  27. These look great and nice step-by-step pictures.

  28. These look so great! Such a perfect warm you up meal on a cold night like tonight. Way to go! Love it 🙂

  29. this looks delicious love the way you used coconut milk
    you can find beaten rice which is also called poha, rice flakes or flattened rice in the grocery store or in the Indian section
    hope you find it and give it a try

  30. Ooops 🙁 They do look so delicious so we are glad you remade them to share with us. How mouthwatering.

  31. Im not vegan but I have stumbled acrossed several recipes on your site I think look awesome and have been sharing them with my vegetarian friends. They love them! Thank you 😀

    • Thanks Kita!!!!! 😀

  32. i love stuffed poblano and yours look so good. love the rice-black eye peas combo. i’d have to make some extra to make some i have enough for the peppers :))

    thanks for sharing this wonderful recipe, hope you’ll have a wonderful weekend

  33. Oh no! That sounds like something I would do too. How disappointing 🙁

    On the bright side, these sound great and healthy too! And the step by step pictures are awesome!

  34. Aw, sorry to hear about the kitchen mishap… but it’s ok. It happens to everyone! They look great and I would love to eat some of these.

  35. I love poblanos but never considered stuffing them with Hoppin’ John! These look so delicious!