Baked Stuffed Poblano Peppers
Delicious baked poblano peppers stuffed with a flavorful mixture of beef, rice, and cheeses, perfect for any gathering.
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.
Notes
Serve hot with a side salad or with fresh salsa, guacamole, or sour cream for dipping. Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, microwave or bake at 375°F (190°C). Consider adding jalapeños or chili powder for extra spice.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 2g
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