Why You’ll Love This Recipe
Stuffed Poblano Peppers are a flavorful and hearty dish that blends smoky roasted poblanos with a savory filling of rice, cheese, and seasoned ground meat or beans. This Mexican-inspired comfort food is perfect for weeknight dinners or festive gatherings. The combination of melty cheese, rich spices, and tender peppers creates a satisfying and well-balanced meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
poblano peppersground beef or black beanscooked riceoniongarlictomatodiced tomatoescheddar or Monterey Jack cheesecuminchili powdersaltpepperolive oil
directions
Preheat your oven to 375°F (190°C).
Place poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are blistered and blackened.
Remove from the oven, place in a covered bowl or sealed bag, and let them steam for 10 minutes to loosen the skins.
Peel off the charred skin, then make a slit down the side of each pepper and carefully remove the seeds.
In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until softened.
Add ground beef or black beans and cook until browned (if using meat), then stir in diced tomatoes, chopped fresh tomato, rice, and seasonings. Simmer for 5 minutes.
Stuff each poblano pepper with the filling and place in a baking dish.
Top with shredded cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh herbs, sour cream, or avocado if desired.
Servings and timing
This recipe yields 4 stuffed peppers.Preparation time: 25 minutesRoasting time: 20 minutesAssembly and baking time: 20 minutesTotal time: 65 minutes
Variations
Use quinoa instead of rice for a protein-packed filling.
Swap beef with shredded chicken or tofu for a different protein source.
Add corn or chopped zucchini for more texture and veggies.
Top with enchilada sauce before baking for extra flavor.
Make it spicy by adding chopped jalapeños to the filling.
storage/reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until heated through.For longer storage, freeze individually wrapped peppers and thaw before reheating.
FAQs
Do I have to roast the poblano peppers first?
Yes, roasting helps remove the tough skin and enhances the flavor.
Can I make these vegetarian?
Absolutely, use beans, rice, and veggies for a hearty meatless version.
What kind of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend all melt well and add great flavor.
Can I prep these in advance?
Yes, assemble the peppers and refrigerate them up to a day ahead before baking.
Are poblano peppers spicy?
They are mildly spicy, much less than jalapeños, and become sweeter when roasted.
Can I use bell peppers instead?
Yes, if you prefer no heat, bell peppers are a good substitute.
How do I keep them from falling apart?
Be gentle when peeling and stuffing; choose firm, medium-sized peppers.
What side dishes go well with this?
Mexican rice, refried beans, or a fresh salad complement the flavors nicely.
Can I use canned beans?
Yes, just rinse and drain them before adding to the filling.
Do they freeze well?
Yes, they freeze beautifully. Wrap tightly and store for up to 2 months.
Conclusion
Stuffed Poblano Peppers are a delicious and versatile dish that brings bold flavors and satisfying textures to your table. Whether you’re craving something meaty or vegetarian, this recipe adapts easily and delivers every time. With a bit of roasting and stuffing, you’ll have a stunning, comforting meal that’s as festive as it is flavorful.
PrintStuffed Poblano Peppers
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Stuffed Poblano Peppers are a flavorful and hearty dish made with roasted poblano peppers filled with a savory mixture of rice, beans, vegetables, and cheese, perfect for a satisfying vegetarian meal.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers over an open flame or under a broiler until the skins are blackened. Place in a bowl and cover to steam for 10 minutes, then peel off the skins. Carefully make a slit in each pepper and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
- Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3–4 minutes until heated through.
- Remove from heat and stir in half the cheese, cilantro, and lime juice.
- Stuff each poblano pepper with the filling and place in a baking dish.
- Top with the remaining cheese.
- Bake for 15–20 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with additional cilantro or a dollop of sour cream if desired.
Notes
- For a spicier dish, leave some seeds in the peppers.
- You can substitute quinoa or cauliflower rice for a lower-carb version.
- Add cooked ground meat for a non-vegetarian option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg
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