Stuffed Poblano Peppers

why make this recipe

Stuffed Poblano Peppers are a delicious and hearty dish that is perfect for dinner or a gathering. They are filled with a tasty mixture of beef, beans, rice, and spices, making them nutritious and satisfying. Plus, they are easy to make and can be customized to fit your taste. Whether you’re looking to impress family or friends, these stuffed peppers will surely please everyone.

how to make Stuffed Poblano Peppers

Ingredients:

• 6 large poblano peppers
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup cooked white rice
• 1 cup corn (frozen, thawed, or canned, drained)
• 1 cup black beans (rinsed and drained)
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• Kosher salt
• Freshly ground black pepper
• 1 ½ cups shredded Mexican blend cheese or Monterey Jack cheese
• ¼ cup chopped cilantro

Directions:

1. Preheat your oven to 375 degrees.
2. Cut 1/4-1/3 off the poblano peppers lengthwise and remove the veins and seeds. Place the peppers cut side up on a baking sheet lined with parchment paper. Bake for 12-15 minutes until they are somewhat soft.
3. Carefully turn the peppers over to drain any excess moisture and set aside.
4. In a large skillet, brown the ground beef (or chorizo) over medium heat. Add the diced onion halfway through the cooking time. Cook until the meat is browned and the onion is soft. Drain any excess grease.
5. Lower the heat and add the minced garlic, chili powder, and ground cumin. Stir constantly for 1 minute.
6. Mix in the cooked rice, corn, black beans, and fire-roasted tomatoes. Simmer for a few minutes. If the mixture gets too thick, add a couple of tablespoons of beef broth, chicken broth, or water. Season with kosher salt and black pepper.
7. Remove the mixture from heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons of chopped cilantro.
8. Fill the poblano peppers with the mixture and top them with the remaining cheese.
9. Return the stuffed peppers to the oven and bake for 10-15 minutes until the cheese is melted and the peppers are heated through. Sprinkle with the remaining chopped cilantro before serving.

how to serve Stuffed Poblano Peppers

Stuffed Poblano Peppers can be served warm on their own or alongside a fresh salad. They also go well with sour cream, salsa, or avocado for added flavor.

how to store Stuffed Poblano Peppers

If you have leftovers, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350 degrees until warmed through.

tips to make Stuffed Poblano Peppers

• If you want to reduce the heat, you can use fewer spices or choose milder cheese.
• Feel free to swap beef with turkey or vegetarian alternatives if you want a healthier option.
• You can prepare the filling a day ahead and stuff the peppers when you’re ready to bake.

variation

For a vegetarian version, you can replace the ground beef with more beans, quinoa, or a mix of vegetables. You can also add different cheeses or spices to suit your taste.

FAQs

Can I use a different kind of pepper?
Yes, you can use bell peppers or jalapeños if you prefer. Bell peppers are milder, while jalapeños will add more heat.

Can I freeze stuffed poblano peppers?
Yes, you can freeze them before baking. Just wrap them tightly and store them in the freezer for up to 3 months. When ready to cook, bake them straight from the freezer, adding extra time to the baking process.

What can I serve on the side?
These stuffed peppers go well with rice, a fresh green salad, or tortilla chips with salsa. You can choose any side that complements the flavors of the peppers.