why make this recipe
Baked stuffed poblano peppers are a delicious meal that brings together great flavors and nice textures. They are perfect for any occasion, whether it’s a family dinner or a casual gathering with friends. With the blend of spices, beef, and cheesy goodness, this recipe is sure to please everyone at the table. Plus, it’s a great way to sneak in some veggies!
how to make Baked Stuffed Poblano Peppers
Ingredients:
- Poblano peppers
- Ground beef
- Onion
- Garlic
- White rice
- Corn
- Black beans
- Fire-roasted tomatoes
- Monterey Jack cheese
- Cheddar cheese
Directions:
- Preheat the oven to 375°F (190°C).
- Prepare the poblano peppers by cutting them in half lengthwise and removing the seeds.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and minced garlic. Cook until the onion is translucent.
- Stir in cooked white rice, corn, black beans, and fire-roasted tomatoes. Mix well to combine.
- Fill each poblano pepper half with the beef mixture, packing it in tightly.
- Top the stuffed peppers with shredded Monterey Jack and cheddar cheese.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot.
how to serve Baked Stuffed Poblano Peppers
You can serve these stuffed peppers on their own or with a side salad for a complete meal. They also go well with fresh salsa, guacamole, or sour cream on the side for dipping. Enjoy them hot right out of the oven for the best taste and texture!
how to store Baked Stuffed Poblano Peppers
If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, simply microwave them until warm or pop them back in the oven at 375°F (190°C) for about 10-15 minutes until heated through.
tips to make Baked Stuffed Poblano Peppers
- Make sure to choose firm, ripe poblano peppers for the best flavor.
- You can customize the filling by adding more veggies like zucchini or chopped bell peppers.
- For extra spice, add chopped jalapeños or a sprinkle of chili powder to the beef mixture.
variation
For a vegetarian version, you can replace the ground beef with a mix of quinoa, mushrooms, and extra beans. This will keep the dish filling and nutritious while being meat-free.
FAQs
Q: Can I freeze the stuffed peppers?
A: Yes, you can freeze the stuffed peppers before baking. Just wrap them tightly in plastic wrap and place them in a freezer bag. When ready to eat, thaw in the fridge overnight, then bake as directed.
Q: What if I don’t have poblano peppers?
A: If you can’t find poblano peppers, you can use bell peppers instead. The flavor will be different but still delicious!
Q: Can I use other types of cheese?
A: Absolutely! Feel free to mix and match with cheese types like feta, mozzarella, or pepper jack for a different flavor profile.
Baked Stuffed Poblano Peppers
Ingredients
For the filling
- 1 lb Ground beef Can be substituted with quinoa and beans for a vegetarian option.
- 1 cup White rice Cooked.
- 1 cup Corn
- 1 cup Black beans Rinsed and drained.
- 1 can Fire-roasted tomatoes
- 1 Onion Chopped.
- 2 cloves Garlic Minced.
For the peppers
- 4 Poblano peppers Cut in half lengthwise and seeds removed.
For the topping
- 1 cup Monterey Jack cheese Shredded.
- 1 cup Cheddar cheese Shredded.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Prepare the poblano peppers by cutting them in half lengthwise and removing the seeds.
Cooking
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and minced garlic. Cook until the onion is translucent.
- Stir in cooked white rice, corn, black beans, and fire-roasted tomatoes. Mix well to combine.
- Fill each poblano pepper half with the beef mixture, packing it in tightly.
- Top the stuffed peppers with shredded Monterey Jack and cheddar cheese.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.