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
Units
Scale
- 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