stuffed poblano peppers
These stuffed poblano peppers are a satisfying, flavorful dinner that’s as easy as it is delicious. Roasted to perfection, they’re filled with a hearty, savory mixture that’s sure to impress.
Ideal for weeknight meals or weekend gatherings, this dish combines the smoky heat of poblanos with the creamy richness of cheese, making it an irresistible favorite for all.
Key Ingredients for Stuffed Poblano Peppers
- Poblano peppers – Their smoky, mildly spicy flavor is the perfect vessel for stuffing.
- Ground beef – Provides a hearty base with rich, savory notes.
- Cooked rice – Adds texture and binds the filling together.
- Black beans – Introduce a creamy, protein-packed element to the filling.
- Green chiles – Bring an extra layer of mild heat and tanginess.
- Monterey Jack cheese – Melts beautifully for a creamy, gooey topping.
- Tomato sauce – Offers moisture and a tangy depth to the mixture.
- Spices (chili powder, cumin, paprika) – Infuse the filling with warmth and bold flavor.
How to Make Stuffed Poblano Peppers
- Prepare and Roast
Slice and deseed the poblanos, then roast them briefly to enhance their smoky flavor and soften them for stuffing. - Cook the Filling
Sauté the ground beef with onions and garlic, then mix in black beans, rice, tomato sauce, green chiles, spices, and cheese. - Stuff the Peppers
Generously fill the roasted peppers with the savory mixture and sprinkle the remaining cheese on top. - Bake to Perfection
Bake until the cheese is melted and bubbling, then serve immediately with your favorite garnish.
Tips for Perfect Stuffed Poblano Peppers
For a vegetarian option, skip the ground beef and double the black beans or add crumbled tofu. To enhance the smoky flavor, consider charring the peppers over an open flame before roasting. If you prefer a spicier kick, mix diced jalapeños into the filling or use pepper jack cheese instead of Monterey Jack.
Storing and Reheating Leftovers
To store, place cooled peppers in an airtight container and refrigerate for up to three days. For longer storage, freeze in a single layer before transferring to freezer bags. To reheat, bake in the oven at 350°F (175°C) until warmed through, or microwave on medium power in 1-minute intervals.
These stuffed poblano peppers are a delicious way to enjoy bold flavors with minimal effort. Pair them with a fresh salad or some creamy guacamole for a complete and satisfying meal.
Stuffed Poblano Peppers
Ingredients
- 1 cup cooked rice 200 grams
- 4 ounces green chiles drained (113 grams)
- 2 teaspoons kosher salt adjust if using table salt
- 4 poblano peppers
- 15 ounces tomato sauce 425 grams
- 1/2 medium yellow onion diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 pound ground beef 453.59 grams
- 1 cup black beans 260 grams
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 2 1/2 cups Monterey Jack cheese shredded and divided (282.5 grams)
- Fresh cilantro for garnish optional
Instructions
- Preheat the oven to 425°F (220°C) and prepare a rimmed baking sheet by lining it with parchment paper. Set it aside.
- Slice the poblano peppers in half lengthwise, removing the ribs and seeds. Arrange the peppers cut side down on the prepared baking sheet. Lightly coat them with olive oil and roast for 8 minutes. After roasting, reduce the oven temperature to 350°F (175°C).
- While the peppers are roasting, heat a large skillet over medium heat. Cook the ground beef, breaking it apart as it browns. Add the diced onion and minced garlic, and sauté until the onion becomes tender, approximately 5–7 minutes. Drain any excess grease from the skillet. Season the mixture with chili powder, cumin, paprika, and kosher salt.
- Incorporate the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of shredded cheese into the skillet. Stir well and taste, adjusting the seasoning with additional salt and pepper if needed.
- Fill each roasted poblano pepper with the prepared mixture, dividing it evenly. Sprinkle the remaining shredded cheese on top.
- Bake the stuffed peppers, uncovered, for 25 minutes. Remove from the oven and serve immediately. Garnish with fresh cilantro, if desired.