Stuffed Poblano Peppers Recipe

Indulge in the flavors of the Southwest with this delicious Stuffed Poblano Peppers recipe. Poblano peppers are filled with a savory mixture of ground beef or chorizo, rice, beans, and cheese, creating a hearty and satisfying meal that is bursting with Mexican-inspired flavors.

Why Make This Recipe

This recipe is perfect for those looking to add a spicy kick to their dinner repertoire. Stuffed Poblano Peppers are a great way to enjoy a balanced meal that incorporates protein, vegetables, and grains in one tasty dish. Plus, it’s a fun and creative way to switch up your usual meal routine.

How to Make Stuffed Poblano Peppers

Ingredients:

• 6 large poblano peppers


• 1 lb ground beef or chorizo


• 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 or canned


• 1 cup black beans, rinsed and drained


• 1 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 the oven to 375 degrees. Cut off the tops of the poblano peppers, remove the seeds and veins, and place them on a baking sheet, cut side up. Bake for 12-15 minutes.


2. Brown the ground beef or chorizo in a skillet, then add onion, garlic, chili powder, and cumin. Cook until browned.


3. Stir in rice, corn, beans, and fire-roasted tomatoes. Simmer and season with salt and pepper.


4. Let the mixture cool slightly, then stir in cheese and cilantro. Stuff the peppers and top with cheese.


5. Bake for 10-15 minutes until cheese is melted.

How to Serve Stuffed Poblano Peppers

Serve the Stuffed Poblano Peppers hot, garnished with additional chopped cilantro. These flavorful stuffed peppers can be enjoyed on their own or paired with a side salad for a complete meal.

How to Store Stuffed Poblano Peppers

Store any leftover Stuffed Poblano Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350 degrees until heated through.

Tips to Make Stuffed Poblano Peppers

• Feel free to customize the filling with your favorite ingredients, such as bell peppers, quinoa, or different types of cheese.


• Be careful when handling poblano peppers, as they can be spicy. Consider wearing gloves while cutting and seeding them.


• For a vegetarian option, swap out the ground beef or chorizo for additional vegetables or plant-based protein.

Variation

For a lighter version of Stuffed Poblano Peppers, use ground turkey or chicken instead of beef. You can also opt for a blend of different cheeses for added flavor.

FAQs

1. Can I use pre-cooked rice for this recipe? Yes, you can use leftover rice or microwaveable rice to save time.


2. Can I freeze Stuffed Poblano Peppers for later? Yes, you can freeze them after stuffing but before baking. Thaw in the refrigerator before baking.


3. Are poblano peppers very spicy? Poblano peppers have a mild to moderate heat level, but you can remove the seeds and veins to reduce the spiciness.