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.