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Stuffed Poblano Peppers Recipe

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★★★★

3.9 from 52 reviews

This Stuffed Poblano Peppers recipe combines the smoky flavor of roasted poblano peppers with a savory filling of seasoned ground beef, rice, black beans, and melted Monterey Jack cheese. Perfectly baked to meld all the flavors together, this dish is a hearty and comforting meal ideal for weeknight dinners or gatherings.

Ingredients

Scale

Peppers

  • 4 poblano peppers
  • 1 tablespoon olive oil

Filling

  • 1 pound ground beef (453.59 grams)
  • 1/2 medium yellow onion
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt (if using table salt, start with half this amount)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup cooked rice (200 grams)
  • 1 cup black beans (260 grams)
  • 15 ounces tomato sauce (425 grams)
  • 4 ounces green chiles, drained well (113 grams)
  • 2 1/2 cups Monterey Jack cheese, shredded and divided (282.5 grams)

Garnish

  • Fresh cilantro (optional)

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
  2. Roast the Peppers: Wash the poblano peppers and cut them in half lengthwise. Remove the ribs and seeds to create a hollow for stuffing. Place the peppers cut side down on the lined baking sheet. Lightly rub them with olive oil to enhance roasting. Roast for 8 minutes, then reduce the oven temperature to 350°F (177°C) when done roasting.
  3. Prepare the Filling: While the peppers roast, heat a large skillet over medium heat and add the ground beef, breaking it up as it cooks. Once the beef begins to brown, add the diced onion and minced garlic. Sauté until the onion is soft and translucent, about 5-7 minutes. Drain excess grease from the skillet. Season the mixture with chili powder, kosher salt, cumin, and paprika, stirring well to combine all spices.
  4. Combine Filling Ingredients: Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of shredded Monterey Jack cheese. Taste the filling and adjust salt and pepper if needed for seasoning. Divide this filling mixture evenly among the roasted poblano pepper halves. Sprinkle the remaining cheese on top of each stuffed pepper.
  5. Bake the Stuffed Peppers: Place the stuffed peppers back into the oven, uncovered, and bake at 350°F (177°C) for 25 minutes or until the cheese is melted and bubbly. Serve immediately, garnished with fresh cilantro if desired.

Notes

  • To reduce sodium, adjust salt quantities according to dietary needs.
  • Use cooked rice from white or brown varieties; white rice cooks faster but brown rice adds extra fiber.
  • Black beans can be canned (drained and rinsed) or freshly cooked.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
  • Roasting the peppers cut side down helps to soften them without drying out the exterior.

Keywords: stuffed poblano peppers, roasted poblano peppers, baked stuffed peppers, Mexican main dish, ground beef stuffed peppers, easy dinner, cheesy stuffed peppers

Find it online: https://epicrecipebox.com/stuffed-poblano-peppers-recipe/