Description

Smoky, cheesy, and absolutely delicious—this Stuffed Poblano Peppers Recipe is everything you could want in a flavorful and satisfying dish. Tender roasted poblano peppers are filled with a savory blend of ground meat, rice, beans, and spices, then topped with melty cheese for the ultimate comfort meal. Perfect for weeknight dinners, meal prep, or even as a crowd-pleasing appetizer, this recipe is as versatile as it is tasty.

Ingredients

Scale

For the Peppers:

4 large poblano peppers

For the Filling:

1 pound ground beef or ground turkey
1 cup cooked rice (white, brown, or cauliflower rice)
1 cup black beans, rinsed and drained
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
½ cup corn (fresh, canned, or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Topping:

- ½ cup shredded cheese (for melting on top)
- Chopped fresh cilantro (optional, for garnish)
- Sour cream or salsa (optional, for serving)

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Instructions

Prepare the Peppers:
Preheat your oven to 400°F (200°C). Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Place the peppers on a baking sheet, cut-side up, and roast for 10-12 minutes, or until softened.
Cook the Filling:
Heat a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up into crumbles. Drain any excess fat.
Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes, or until softened.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, cooking for 1 more minute to toast the spices.
Mix in the cooked rice, black beans, corn, and 1 cup of shredded cheese. Stir until the filling is well combined and heated through.
Stuff the Peppers:
Remove the roasted peppers from the oven and let them cool slightly. Spoon the prepared filling evenly into each pepper half, pressing it down gently to pack it in.
Bake the Stuffed Peppers:
Sprinkle the remaining shredded cheese over the top of the stuffed peppers. Return them to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with sour cream, salsa, or guacamole, if desired.

Notes

Make Ahead: The filling can be prepared in advance and stored in the refrigerator for up to 2 days. Stuff the peppers just before baking.
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Customizable: Swap the ground meat for shredded chicken or keep it vegetarian by adding extra beans, mushrooms, or diced zucchini.
Dairy-Free Option: Use a plant-based cheese alternative or omit the cheese altogether.
Milder Option: If poblano peppers are too spicy for your taste, substitute with bell peppers for a milder flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired