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:
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4 large poblano peppers
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1 tablespoon olive oil
For the filling:
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1 pound ground beef or ground turkey
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1/2 cup cooked rice
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1/2 cup canned black beans, drained and rinsed
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1/2 cup corn (fresh, canned, or frozen)
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1/2 cup onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
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1/2 cup tomato sauce or salsa
Toppings (optional):
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Fresh cilantro, chopped
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Sour cream or Greek yogurt
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Lime wedges
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Extra cheese or hot sauce
Instructions
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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. -
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. -
Stuff the peppers:
Gently stuff each roasted poblano with the filling mixture. Place in a baking dish.
Sprinkle remaining cheese over the top. -
Bake:
Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 5–7 minutes, until cheese is melted and bubbly. -
Serve:
Top with fresh cilantro, sour cream, and a squeeze of lime if desired. Serve hot.
Notes
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For a vegetarian version, skip the meat and double the beans or add sautéed mushrooms.
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Poblanos have mild heat—if you want more spice, use pepper jack cheese or add jalapeños to the filling.
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Great with Spanish rice or a simple side salad.