Stuffed Poblano Peppers – A Flavorful and Spicy Delight
These stuffed poblano peppers are filled with a savory blend of ground beef (or turkey), rice, black beans, corn, tomatoes, and cheese, then baked to perfection. This Mexican-inspired dish is smoky, slightly spicy, and incredibly satisfying. Perfect for weeknight dinners or meal prep, it can be made vegetarian by substituting the meat with more beans or quinoa.
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Cutting board & knife
- Spoon (for stuffing)
- Measuring cups & spoons
- Aluminum foil
Ingredients
- For the Peppers:
- 4 large poblano peppers halved and deseeded
- 1 tbsp olive oil
- For the Filling:
- 1 lb ground beef or turkey, or plant-based alternative
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup cooked rice white or brown
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup diced tomatoes canned or fresh
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt or to taste
- ½ tsp black pepper
- ½ cup shredded cheddar cheese or Mexican blend
- ½ cup shredded Monterey Jack cheese
- For Topping Optional:
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream or Greek yogurt
- ½ avocado diced
- Lime wedges for serving
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking sheet and place poblano halves cut-side up.
- Roast the Peppers
- Brush each poblano half with olive oil.
- Roast in the oven for 10-15 minutes, until slightly softened.
- Prepare the Filling
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Stir in ground beef and cook until browned (5-7 minutes).
- Add cooked rice, black beans, corn, tomatoes, and spices.
- Mix well and let it simmer for 5 minutes to absorb flavors.
- Stuff the Peppers
- Remove poblano halves from the oven.
- Fill each pepper generously with the meat and rice mixture.
- Sprinkle cheddar and Monterey Jack cheese on top.
- Bake
- Cover with foil and bake for 15 minutes.
- Remove foil and bake uncovered for another 5-10 minutes until cheese melts.
- Garnish & Serve
- Let peppers cool for 5 minutes before serving.
- Top with cilantro, sour cream, and avocado (optional).
- Serve with lime wedges for a fresh citrusy touch.
Notes
Make it vegetarian: Substitute meat with quinoa, extra beans, or crumbled tofu.
Spice level: Poblano peppers are mild, but if you want extra heat, add diced jalapeños to the filling.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or oven at 350°F (175°C) for 10 minutes.
Make-ahead option: Prepare the filling up to 2 days in advance and store it in the fridge until ready to stuff and bake the peppers.
Serving suggestions: Serve with a side of Mexican rice, guacamole, or a crisp salad.
Spice level: Poblano peppers are mild, but if you want extra heat, add diced jalapeños to the filling.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or oven at 350°F (175°C) for 10 minutes.
Make-ahead option: Prepare the filling up to 2 days in advance and store it in the fridge until ready to stuff and bake the peppers.
Serving suggestions: Serve with a side of Mexican rice, guacamole, or a crisp salad.