Why You’ll Love This Recipe
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Rich and Flavorful: Combines smoky peppers with savory fillings.
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Healthy and Filling: Packed with protein, fiber, and veggies.
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Customizable: Easy to adapt fillings to your taste or dietary needs.
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Perfect for Entertaining: Impressive yet simple to prepare.
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Make-Ahead Friendly: Prepare in advance and bake when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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6 large poblano peppers
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1 pound ground beef or turkey
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1 small onion, diced
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2 cloves garlic, minced
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1 cup cooked rice
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh or frozen)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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Salt and pepper to taste
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1 ½ cups shredded Mexican blend cheese
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1 cup enchilada or salsa sauce
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Fresh cilantro and lime wedges for garnish
Directions
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Roast Peppers: Roast poblano peppers over a gas flame, under a broiler, or on a grill until skins are charred and blistered. Place peppers in a sealed plastic bag or covered bowl for 10 minutes, then peel off skins carefully. Slice a slit lengthwise and remove seeds.
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Prepare Filling: In a skillet, cook ground meat with diced onion and garlic until browned. Drain excess fat. Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through.
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Stuff Peppers: Spoon filling into each poblano pepper, packing gently. Place stuffed peppers in a baking dish.
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Add Sauce and Cheese: Pour enchilada or salsa sauce over the peppers. Sprinkle shredded cheese evenly on top.
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Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until cheese is melted and bubbly.
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Serve: Garnish with fresh cilantro and lime wedges. Serve warm.
Servings and Timing
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Servings: 6
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Prep Time: 25 minutes (including roasting peppers)
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Cook Time: 25 minutes
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Total Time: 50 minutes
Variations
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Vegetarian: Substitute meat with sautéed mushrooms, zucchini, or extra beans.
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Spicy: Add diced jalapeños or chipotle peppers to the filling.
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Cheese Options: Use queso fresco, Monterey Jack, or pepper jack for variation.
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Grain Alternatives: Substitute rice with quinoa or cauliflower rice.
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Sauce Variations: Use green salsa (salsa verde) or tomatillo sauce instead.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: Freeze stuffed peppers before baking for up to 2 months. Bake from frozen, adding extra cooking time.
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Reheating: Warm in the oven at 350°F until heated through.
FAQs
How do I roast poblano peppers?
Char them over a gas flame or broiler until blackened, then steam in a bag to loosen skins.
Can I prepare these ahead?
Yes, assemble and refrigerate or freeze before baking.
Can I use other peppers?
Anaheim or bell peppers can be used but are milder.
How spicy are poblanos?
They are mild to medium spicy, suitable for most palates.
Can I make this dairy-free?
Omit cheese or use dairy-free cheese alternatives.
Can I add beans to the filling?
Yes, black beans or pinto beans add protein and fiber.
How do I keep peppers from getting soggy?
Avoid overfilling and drain any excess moisture from filling ingredients.
What sides go well?
Serve with Mexican rice, guacamole, or a fresh salad.
Can I use leftover cooked meat?
Yes, shredded or ground cooked meat works well.
How do I store leftovers?
Keep in an airtight container in the fridge and reheat before serving.
Conclusion
Stuffed Poblano Peppers are a flavorful, hearty dish that combines smoky peppers with a delicious, savory filling. Easy to customize and perfect for any occasion, they offer a satisfying meal with vibrant Mexican-inspired flavors that are sure to impress family and guests alike
Stuffed Poblano Peppers
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Servings: 6
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Stuffed Poblano Peppers are a delicious Mexican-inspired dish featuring smoky poblano peppers filled with seasoned meat, rice, beans, and cheese. Baked to bubbly perfection, this hearty and customizable recipe makes a satisfying main or side that’s perfect for family dinners or festive occasions.
Ingredients
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6 large poblano peppers
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1 pound ground beef or turkey
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1 small onion, diced
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2 cloves garlic, minced
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1 cup cooked rice
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh or frozen)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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Salt and pepper to taste
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1 ½ cups shredded Mexican blend cheese
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1 cup enchilada or salsa sauce
- Fresh cilantro and lime wedges for garnish
Instructions
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Roast Peppers: Char poblano peppers over a gas flame, broiler, or grill until skins blister and blacken. Place in a sealed plastic bag or covered bowl for 10 minutes. Peel off skins carefully. Slice a lengthwise slit and remove seeds.
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Prepare Filling: In a skillet, cook ground meat with diced onion and garlic until browned. Drain excess fat. Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through.
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Stuff Peppers: Spoon filling into each poblano pepper, packing gently. Arrange stuffed peppers in a baking dish.
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Add Sauce and Cheese: Pour enchilada or salsa sauce evenly over peppers. Sprinkle shredded cheese on top.
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Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until cheese is melted and bubbly.
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Serve: Garnish with fresh cilantro and lime wedges. Serve warm.
Notes
For a vegetarian version, replace meat with sautéed mushrooms, zucchini, or extra beans.Add diced jalapeños or chipotle peppers for more heat.Swap rice for quinoa or cauliflower rice as a low-carb option.Try green salsa (salsa verde) or tomatillo sauce in place of red enchilada sauce.To prevent sogginess, avoid overfilling peppers and drain any excess moisture from filling ingredients
