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
