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+ servings

Stuffed Anaheim Peppers with Roasted Veggies and Drunken Black Beans

These simple stuffed Anaheim peppers are filled with queso freso and topped with fresh salsa. Then, we serve them alongside earthy roasted root vegetables and honey and beer-simmered black beans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Entree
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Keyword: sheet pan meals, stuffed peppers, anaheim peppers, poblano peppers, stuffed pepper recipe, vegetarian stuffed peppers, easy stuffed peppers, best stuffed peppers, queso fresco, sweet potatoes, root vegetables, black beans
Servings: 6 people
Calories: 453kcal
Author: LM


For the peppers:

  • 6 anaheim peppers
  • 10 oz. queso fresco sliced in long, thin slices
  • 1 oz. oaxaca cheese grated
  • 1 tbsp. olive oil extra virgin
  • 1 cup fresh salsa
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion granules or onion powder
  • salt and pepper to taste

For the roasted vegetables:

  • 2 sweet potatoes cubed
  • 5 large carrots sliced
  • 1 yellow onion sliced
  • 1/2 tbsp. olive oil
  • 1 tsp. fresh garlic minced
  • 1/2 tsp. chili powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. sea salt
  • 1 tsp. nutritional yeast

For the drunken black beans:

  • 15 oz. spicy black beans drained but not rinsed
  • 1/2 cup water
  • 1 cup light, gluten-free beer *such as Omission Pale Ale or Glutenberg Pale Ale
  • 1 tbsp. honey
  • 1/2 tsp. paprika
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tbsp. olive oil extra virgin
  • 1/4 tsp. salt


For the stuffed peppers:

  • Preheat oven to 425ºF and very lightly oil a large, oven-safe skillet. Place peppers into skillet and lightly brush the tops with olive oil.
  • Place the peppers in the oven and roast them for 5-7 minutes. After 5-7 minutes, flip the peppers over and place them back into the oven for an additional 5 minutes. You should notice light charring on the skin of the peppers by the end of the baking time. If you don't, roast them for an additional 3-5 minutes, or until there is light charring and the peppers are tender.
  • Remove the peppers from the oven and slice one side open with a very sharp knife so that the pepper makes a pouch. Make sure that you don't slice entirely through the pepper!
  • Place an even number of slices of queso fresco inside each pepper. Make sure they are fully pushed down to the bottom.
  • Evenly top the now stuffed peppers with salsa, making sure each one is lightly covered. Then, sprinkle the oaxaca cheese, chili powder, onion granules, and salt and pepper over the top.
  • Heat up your broiler on low and broil the stuffed peppers for about 5 minutes, or until they are golden brown and bubbly.

For the roasted vegetables:

  • Place the cubed and sliced sweet potatoes, carrots, and onions on a lightly oiled sheet pan and top them with the garlic, onion powder, chili powder, nutritional yeast, and salt and pepper. Toss to coat.
  • Place the veggies in the oven alongside the peppers when you begin roasting them. Remove them after 15-20 minutes, just before you do the final broil.

For the black beans:

  • While your peppers and veggies are roasting, drain (but don't rinse!) a can of spicy black beans and place them in a saucepan over medium heat.
  • Add the water and beer and bring to a gentle simmer. Add the olive oil, honey, paprika, red pepper, and salt. Simmer over medium-low heat for 30 minutes, or until your veggies and peppers are finished roasting.

To serve:

  • Place desired amount of black beans and roasted veggies in a bowl and top with a stuffed pepper. Garnish with a pinch of parsley, cilantro, or sliced scallions. Enjoy!


Calories: 453kcal | Carbohydrates: 53g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1149mg | Potassium: 964mg | Fiber: 14g | Sugar: 14g | Vitamin A: 21563IU | Vitamin C: 15mg | Calcium: 358mg | Iron: 3mg
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