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–+ servings

Baked Stuffed Poblano Peppers

A warm and inviting dish of poblano peppers stuffed with a delicious mixture of ground beef, rice, beans, and cheese, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 500 kcal

Ingredients
  

For the Filling

  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1 onion, chopped Sautéed until soft for added sweetness.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1 cup cooked white rice Helps bind the filling.
  • 1 cup corn Can use frozen corn if fresh is unavailable.
  • 1 can black beans, drained and rinsed Adds fiber and texture.
  • 1 can fire-roasted tomatoes Gives a smoky flavor.
  • 1 cup Monterey Jack cheese, shredded Melts beautifully for a creamy texture.
  • 1 cup cheddar cheese, shredded Adds a sharp, tangy taste.
  • Salt and pepper to taste Enhances overall flavors.
  • 1 tablespoon olive oil For sautéing the vegetables.

For the Peppers

  • 4 poblano peppers Can substitute with bell peppers for a sweeter taste.

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the poblano peppers and gently remove the seeds.

Cooking

  • Heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onions are translucent and fragrant, about 3-4 minutes.
  • Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned all the way through, about 5-7 minutes. Drain any excess fat.
  • Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Season to taste with salt and pepper, and let the flavors mingle for a few minutes.
  • Turn off the heat and fold in half of the Monterey Jack and cheddar cheese into the mixture.
  • Generously spoon the beef mixture into each poblano pepper, packing it tightly.
  • Place the stuffed peppers in a baking dish and sprinkle the remaining cheese on top.
  • Cover the baking dish with foil and bake for about 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

Serving

  • Allow the dish to cool for a few minutes before serving.

Notes

For crispier pepper skin, grill or broil them briefly before stuffing. Remove seeds thoroughly to reduce heat if desired. Serve with a green salad, cornbread, guacamole, or sour cream.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 10gSugar: 5g
Keyword Baked Peppers, Comfort Food, Family Recipe, Poblano Peppers, Stuffed Peppers
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