about contact

Stuffed Poblano Peppers

by
Jump to Recipe·Leave a Review

Stuffed Poblano Peppers are a delicious and hearty dish featuring smoky poblano chiles filled with a savory mixture of meat, rice, beans, cheese, or vegetables. Roasted until tender and topped with melty cheese or zesty sauces, these peppers are the perfect main course for a cozy dinner or a festive Mexican-inspired meal.

Why You’ll Love This Recipe

  • A flavorful alternative to classic stuffed bell peppers
  • Naturally gluten-free and easy to make vegetarian or vegan
  • Versatile filling options for every diet and preference
  • Great for meal prep or feeding a crowd
  • Roasting the poblanos adds deep, smoky flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Poblano peppers
  • Ground beef or turkey (or black beans for vegetarian)
  • Cooked rice or quinoa
  • Onion, finely chopped
  • Garlic, minced
  • Cumin
  • Chili powder
  • Salt and pepper
  • Tomato sauce or salsa
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Optional toppings: sour cream, avocado, cilantro, lime

Directions

this recipe
  1. Roast the poblanos:
    Preheat the oven to 425°F. Place poblano peppers on a baking sheet and roast for 15–20 minutes, turning halfway, until skins are blistered. Remove and place in a covered bowl or sealed bag to steam for 10 minutes. Peel off skins (optional), and make a slit down one side of each pepper. Remove seeds carefully.
  2. Prepare the filling:
    In a skillet over medium heat, sauté onions and garlic until soft. Add ground meat (or beans) and cook until browned or heated through. Stir in cooked rice, seasonings, and about ½ cup tomato sauce or salsa. Simmer for 5 minutes, then stir in half of the shredded cheese.
  3. Stuff the peppers:
    Fill each poblano with the prepared mixture and place in a baking dish. Spoon remaining tomato sauce or salsa over the top and sprinkle with remaining cheese.
  4. Bake:
    Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.
  5. Serve:
    Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice. Serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

  • Vegetarian: Use black beans, corn, and quinoa in place of meat
  • Cheesy: Mix in cream cheese or cotija for a creamy twist
  • Low-carb: Skip the rice and use cauliflower rice or more veggies
  • Spicy: Add chopped jalapeños or hot sauce to the filling

Storage/reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days
  • Freezing: Freeze fully baked and cooled stuffed peppers for up to 2 months
  • Reheating: Reheat in the oven at 350°F or microwave until heated through

FAQs

Are poblano peppers spicy?

They have a mild heat, less than jalapeños. Roasting softens both the flavor and texture.

Do I need to peel the skin off the poblanos?

It’s optional but recommended for better texture. Roasting and steaming makes peeling easier.

Can I prepare these ahead of time?

Yes! Assemble ahead and refrigerate before baking. Add 5–10 minutes to the bake time if cold.

Can I make this vegetarian or vegan?

Absolutely. Use black beans, corn, and dairy-free cheese or skip cheese entirely.

What kind of cheese is best for stuffing?

Monterey Jack, cheddar, queso Oaxaca, or a Mexican blend work great.

Can I use canned poblanos?

Fresh is best for stuffing. Canned poblanos are usually too soft and small for stuffing.

What meat works best?

Ground beef, turkey, or chicken are all great choices.

Are these gluten-free?

Yes, this dish is naturally gluten-free—just check your sauces and toppings.

What can I serve with them?

Mexican rice, refried beans, guacamole, or a fresh salad pair wonderfully.

Can I make them in the air fryer?

Yes! Cook stuffed peppers at 375°F in the air fryer for about 10–12 minutes.

Conclusion

Stuffed Poblano Peppers are a delicious, satisfying dish full of smoky flavor and customizable fillings. Whether you keep it classic with rice and meat or go vegetarian with beans and veggies, this versatile meal is perfect for any night of the week. Serve them up with your favorite toppings and sides for a complete and comforting dinner.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Poblano Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 stuffed peppers (serves 4)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-Inspired
Print Recipe

Description

Stuffed Poblano Peppers are smoky, slightly spicy, and filled with a hearty mix of seasoned ground meat, rice, beans, and melty cheese. Baked until bubbly and golden, they make a flavorful and filling meal that’s perfect for weeknights or entertaining.

Ingredients

For the peppers:

  • 4 large poblano peppers

  • 1 tablespoon olive oil

For the filling:

  • 1 pound ground beef or ground turkey

  • 1/2 cup cooked rice

  • 1/2 cup canned black beans, drained and rinsed

  • 1/2 cup corn (fresh, canned, or frozen)

  • 1/2 cup onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • 1/2 cup tomato sauce or salsa

Toppings (optional):

  • Fresh cilantro, chopped

  • Sour cream or Greek yogurt

  • Lime wedges

  • Extra cheese or hot sauce

 

Instructions

  1. Prepare the poblanos:
    Preheat oven to 400°F (200°C).
    Cut a slit down the center of each poblano and carefully remove seeds and membranes.
    Brush with olive oil and place on a baking sheet. Roast for 10–12 minutes until slightly softened. Remove and let cool.

  2. Cook the filling:
    In a large skillet, cook ground beef (or turkey) over medium heat until browned. Drain excess grease if needed.
    Add onion and garlic; cook 2–3 minutes. Stir in rice, beans, corn, cumin, chili powder, paprika, salt, and pepper.
    Mix in tomato sauce or salsa and half of the shredded cheese. Stir until combined and heated through.

  3. Stuff the peppers:
    Gently stuff each roasted poblano with the filling mixture. Place in a baking dish.
    Sprinkle remaining cheese over the top.

  4. Bake:
    Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 5–7 minutes, until cheese is melted and bubbly.

  5. Serve:
    Top with fresh cilantro, sour cream, and a squeeze of lime if desired. Serve hot.

 

Notes

  • For a vegetarian version, skip the meat and double the beans or add sautéed mushrooms.

  • Poblanos have mild heat—if you want more spice, use pepper jack cheese or add jalapeños to the filling.

  • Great with Spanish rice or a simple side salad.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star