Why You’ll Love This Recipe
Stuffed Poblano Peppers are a flavorful and versatile dish that combines the mild heat of poblano peppers with a savory filling of rice, beans, cheese, and seasoned meat or vegetables. These peppers are not only delicious but also make for an eye-catching presentation on the dinner table. Whether you’re looking for a hearty meal or a lighter, vegetarian option, these stuffed peppers offer a satisfying and tasty meal that’s perfect for any occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
poblano peppers (4-6 large)
ground beef, chicken, or turkey (or a vegetarian alternative like black beans or quinoa)
rice (cooked)
black beans (cooked or canned, drained)
onion (chopped)
garlic (minced)
tomato (diced)
cheddar cheese (shredded)
mozzarella cheese (shredded)
taco seasoning (or cumin, chili powder, salt, and pepper)
olive oil
fresh cilantro (for garnish)
lime wedges (for serving)
directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the poblano peppers and carefully remove the seeds and membranes. Place the peppers on a baking sheet lined with parchment paper.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the ground meat (or black beans/quinoa for a vegetarian version) and cook until browned. If using meat, break it apart as it cooks. Add the taco seasoning (or cumin and chili powder) and stir to coat. Add the diced tomato and cooked rice, mixing well to combine. Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper.
- Stuff the Peppers: Spoon the filling into each poblano pepper, pressing down gently to pack the stuffing. Top with a generous amount of shredded cheddar and mozzarella cheese.
- Bake the Peppers: Cover the peppers with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and serve with lime wedges on the side.
Servings and timing
This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Variations
- Vegetarian Option: Use black beans, quinoa, or a mix of sautéed vegetables like zucchini, corn, and spinach as the filling instead of meat.
- Spicy Version: Add diced jalapeños or a drizzle of hot sauce to the filling for an extra kick.
- Cheese Variations: Feel free to use other types of cheese like Monterey Jack, feta, or pepper jack for different flavor profiles.
- Grilled Version: Grill the poblano peppers instead of baking them for a smoky flavor.
storage/reheating
Store leftover stuffed poblano peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a 350°F (175°C) oven for 10-15 minutes until heated through.
FAQs
Can I make these ahead of time?
Yes, you can stuff the peppers a day ahead and refrigerate them before baking. When ready, bake them according to the instructions, adding a few extra minutes if they’re chilled.
Can I freeze stuffed poblano peppers?
Yes, you can freeze the stuffed peppers before baking. Wrap them tightly in foil or plastic wrap and store them in a freezer-safe bag. When ready to bake, thaw them in the refrigerator overnight and bake as directed.
Can I use other types of peppers?
While poblano peppers are preferred for their mild heat, you can use other peppers like bell peppers or anaheim peppers as a substitute.
Can I make these without meat?
Yes, you can easily make these stuffed peppers vegetarian by using beans, quinoa, or vegetables as the filling.
What can I serve with stuffed poblano peppers?
Stuffed poblano peppers pair well with a simple side salad, rice, or guacamole, and are often enjoyed with a side of sour cream or salsa.
Conclusion
Stuffed Poblano Peppers are a delicious and customizable dish that can be tailored to fit any dietary preference. Whether you fill them with savory meat, hearty beans, or fresh veggies, these peppers are packed with flavor and make for an exciting meal. With their smoky poblano flavor, melted cheese, and savory filling, these stuffed peppers are sure to be a hit at your next family dinner or gathering.
Print
Stuffed Poblano Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Stuffed Poblano Peppers are a flavorful and satisfying dish, featuring roasted poblano peppers filled with a savory mixture of ground beef, rice, black beans, and melted cheese, then baked to perfection.
Ingredients
- 4 large poblano peppers
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Roast the poblano peppers: Place the poblano peppers on the prepared baking sheet and roast them in the oven for about 15-20 minutes, or until the skins are charred and blistered. Alternatively, you can roast them under the broiler. Once roasted, place the peppers in a bowl and cover with a kitchen towel to steam for 10 minutes. Then, peel off the skins, remove the seeds, and set aside.
- While the peppers are roasting, heat a large skillet over medium heat and add the ground beef. Cook for 5-7 minutes, breaking it apart with a spoon until browned. Drain any excess fat.
- Add the chopped onion and garlic to the skillet, and sauté for 3-4 minutes until softened and fragrant.
- Stir in the cooked rice, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until everything is well combined and heated through. Remove from heat.
- Stuff the poblano peppers: Carefully stuff each roasted poblano pepper with the beef and rice mixture, pressing gently to fill the peppers completely.
- Place the stuffed peppers back on the baking sheet. Sprinkle the shredded cheddar and Monterey Jack cheeses over the tops of the stuffed peppers.
- Bake the stuffed peppers in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, and serve with sour cream and lime wedges, if desired.
Notes
- For a spicier version, add some diced jalapeños or a sprinkle of chili flakes to the beef mixture.
- If you prefer a vegetarian option, you can substitute the ground beef with black beans, lentils, or quinoa for a plant-based filling.
- These peppers can be prepared ahead of time and refrigerated before baking for an easy meal prep option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 50mg
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