Stuffed Poblano Peppers are a bold and satisfying dish, perfect for weeknight dinners or casual gatherings. These hearty peppers are roasted until tender, then generously filled with a savory mixture of seasoned ground beef, rice, black beans, corn, and fire-roasted tomatoes. Topped with melty cheese and fresh cilantro, this dish blends smoky, spicy, and comforting flavors into one colorful, delicious meal.
What makes poblano peppers such a great choice is their mild heat and rich, earthy flavor. Roasting them before stuffing softens their texture and enhances their natural sweetness, creating the perfect vessel for the flavorful filling. This recipe is incredibly flexible—you can easily swap the ground beef for chorizo, turkey, or make it vegetarian by omitting the meat and adding extra beans or quinoa. Stuffed Poblano Peppers are not only a visual stunner on the plate but also a deeply satisfying meal that combines protein, fiber, and comfort food appeal in one.
Why You’ll Love This Recipe:
• Flavor-Packed Filling: Spiced beef, beans, rice, and corn make a hearty and delicious stuffing.
• Smoky & Cheesy: Roasted poblano peppers bring mild heat and the topping of cheese finishes everything perfectly.
• Customizable & Easy: Adapt to your preferences—swap the meat or cheese, or go vegetarian.
Ingredients:
• 6 large poblano peppers
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup cooked white rice
• 1 cup corn (frozen, thawed or canned and drained)
• 1 cup black beans, rinsed and drained
• 1 (14.5 oz) can fire-roasted diced tomatoes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1½ cups shredded Mexican blend cheese or Monterey Jack cheese
• ¼ cup chopped cilantro
Instructions:
Step 1: Prepare and Roast the Peppers
• Preheat the oven to 375°F (190°C).
• Cut about ¼ to ⅓ off each poblano pepper lengthwise. Remove the veins and seeds carefully.
• Place the peppers cut side up on a parchment-lined baking sheet and roast for 12–15 minutes, until just starting to soften.
• Remove from the oven and gently flip them over to drain any moisture. Be cautious—they’ll be very hot.
Step 2: Cook the Filling
• While the peppers are roasting, heat a large skillet over medium heat and brown the ground beef.
• About halfway through, add the diced onion and cook until both the beef is browned and the onion is tender.
• Drain any excess grease from the skillet.
• Lower the heat and stir in the garlic, chili powder, and cumin. Cook for 1 minute, stirring constantly.
Step 3: Add Remaining Ingredients
• Add the cooked rice, corn, black beans, and fire-roasted tomatoes to the skillet.
• Simmer over low heat for a few minutes. If the mixture looks too thick, add a couple of tablespoons of broth or water to loosen it.
• Season with kosher salt and freshly ground black pepper to taste.
• Remove from heat and let cool for 3–5 minutes. Stir in 1 cup of shredded cheese and 2–3 tablespoons of chopped cilantro.
Step 4: Stuff the Peppers
• Turn the poblano peppers back over (cut side up) on the baking sheet.
• Spoon the filling mixture evenly into each pepper.
• Top with the remaining shredded cheese.
Step 5: Bake
• Return the stuffed peppers to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
Step 6: Garnish and Serve
• Remove from the oven and sprinkle with the remaining chopped cilantro.
• Serve hot with lime wedges, sour cream, or avocado slices if desired.
Tips:
• Roast Ahead: Roast and prep the poblano peppers a day ahead for a quicker weeknight meal.
• Make It Vegetarian: Swap the meat for more beans or cooked quinoa.
• Add Spice: Stir in diced jalapeño or a splash of hot sauce for extra heat.
• Choose the Right Cheese: Monterey Jack melts beautifully, but pepper jack adds a kick if you want it spicy.
• Don’t Overbake: Keep an eye during the final bake to prevent the cheese from over-browning.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until heated through.
• Freezer: Cool completely, then freeze individually wrapped peppers in foil or freezer bags. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
• Meal Prep Friendly: Prepare the filling in advance and refrigerate separately from the peppers. Stuff and bake when ready to eat.
