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Stuffed Poblano Chili with Mole Negro

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 75 mins
  • Cook Time: 60 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 4
  • Category: Main, vegetarian,
  • Method: stove top
  • Cuisine: Mexican
  • Diet: Vegetarian


A delicious recipe for Stuffed Poblano Peppers with a deep and flavorful Mole Negro Sauce. The Poblanos are stuffed with black beans and quinoa (or rice) and optional goat cheese, making this vegan adaptable and gluten-free. Read the recipe all the way through- you may want to make this in stages -Mole, quinoa and roasting peppers ahead, assemble and bake the next day. There are a few steps here- but super delicious!


Mole Negro Sauce:

  • 3 dried ancho chilies, seeds and stem removed, crumbled
  • 3 dried pasilla negro chiles, seeds and stem removed, crumbled
  • 3 cups water or broth, more to the desired consistancy
  • 3/4 cup seedless prunes (or raisins)
  • 1 large onion- diced
  • 5 garlic cloves- smashed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin (ground or seeds)
  • 1 teaspoon coriander (ground or seeds)
  • ¾ teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 12 canned chipotle peppers, plus 1 tablespoon adobo sauce ( the “juice” from chipotle can)
  • 1 ½ teaspoons salt, more to taste
  • ¼ cup peanut butter (or sub tahini, almond butter, cashew butter)
  • 1 ounce dark bittersweet chocolate

4-6 large poblano peppers, roasted, blackened or charred


  • 1 cup cooked quinoa (or rice)
  • 1 cup cooked black beans
  • salt and pepper to taste
  • ½ teaspoon cumin and coriander
  • 46 tablespoons goat cheese (optional- you can leave this out, but it adds nice creaminess)
  • Garnish- toasted sesame seeds, cilantro


  1. Set quinoa to cook.
  2. Make Mole Negro: In a small pot, place the crumbled dried chilies and cover with the 3 cups or broth. Bring to a boil, turn heat down to low and simmer covered, 10 minutes. Add prunes, stir, cover, simmer 10 more minutes, turn heat off, let cool saving the liquid.
  3.  In a saute pan, saute the onions and garlic in 2 tablespoons olive oil, over medium heat, stirring often until deeply golden brown, about 10-15 minutes. Take your time here and let them darken. Add the spices (cumin, coriander, cinnamon, chili powder) and saute 1-2 more minutes, toasting the spices. You can also use whole spices.
  4. Place the cooked onion mixture in a blender along with the chilies and prunes and all the liquid, 1-2 chipotles and the adobo sauce.  Blend until smooth, scraping down sides, adding just enough water to get the blender going (you may not need to add more). Once very smooth, pour this back into the pot and heat over low heat, covering. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is melted, taste and add more salt and pepper to taste. Add more heat of you like. As it simmers on low the flavor will continue to develop. It should taste deep and smokey, slightly salty and sweet. If bland, salt may help bring out the other flavors. Simmer on very low heat 10 minutes.
  5. Blacken and blister the fresh poblanos over a gas flame – or broil in the oven, turning often, until skin begins to blister and darken on most sides. Place peppers in a bowl, cover with foil, and let steam 10-15 minutes. Gently, run the peppers under cool water and peel skin off being careful to keep the pepper intact. Cut a vertical slit in the pepper and leaving stem intact, remove seeds with your fingers, rinsing the inside Set on a paper towel, pat dry and place on a greased sheet pan.
  6. Preheat oven to 400F
  7. Make the filling: In a small bowl, mix the cooked quinoa and black beans together, seasoning with salt and pepper to taste, adding cumin and coriander.
  8. Assemeble Fill the peppers halfway with the quinoa-black bean mixture. Add a tablespoon of goat cheese (optional, but delicious) then cover with more quinoa-black bean mixture, so the goat cheese is in the middle, like a sweet surprise. Place in a greased baking dish or sheet pan. Heat them in a warm oven (20 mins) or microwave. (You can also make these ahead and refrigerate at this point.) When heated all the way through and goat cheese melts, spoon the flavorful warm mole negro sauce over top.
  9. Sprinkle with sesame seeds and cilantro and serve. Enjoy!


  1. Depending on the size of your Poblanos, you may want to serve 1 per person or 2 person if very small. You will end up with extra sauce, to use later- this can be frozen as well.
  2. Using several different chilies to the MOLE adds complexity- but you can also stick with one. Be mindful of the chili’s heat level. I prefer using milder darker chilies, you can always add heat, but it’s not as easy to take it away. Dried chilies usually have a heat meter ( 1-10) on the package, so I try to keep this around an average of 5.

Keywords: black mole sauce, mole negro, stuffed poblanos, stuffed poblano with mole,

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