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Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Stuffed peppers are one of our favorite weeknight meals! They are lower in carbs and a great way to get kids to eat more vegetables. Some of our other favorite versions are Turkey Stuffed Peppers, Street Tacos and Air Fryer Stuffed Peppers!
Easy Stuffed Poblano Peppers
We love these stuffed poblano peppers because the fun presentation always means perfect portion sizes and empty plates. Serve them up with a pitcher of creamy, ice cold horchata for a laid-back meal that is great for relaxed entertaining since all of it can easily be made in advance.
The southwest flavors of the smoky, mildly spicy poblanos and pepper jack cheese go really well with the hearty filling of ground beef, rice, and spices. Ground turkey, chicken, or pork can also be used in place of the ground beef. You can even make a vegetarian version of this dish! Simply use a can of drained and rinsed pinto beans or cooked quinoa in place of the ground beef!
Are Poblano Peppers Spicy?
Poblano peppers are actually quite mild, with much less heat than jalapenos. Compared to red and green bell peppers, which aren’t spicy at all, poblano peppers have more of a kick, but it’s nothing in the realm of “mouth-on-fire” kind of spicy. Even our picky eaters can handle the level of heat in these stuffed poblano peppers.
How to Make Stuffed Peppers:
It’s a cinch to throw these stuffed peppers together, especially if you already have some leftover rice on hand. Roasting the peppers before filling them is important because they won’t have enough time to soften otherwise. While poblano peppers can be eaten without roasting, we think these are much better when the peppers are roasted first while the filling is being made.
- Roast the peppers: Slice the peppers in half down the middle and remove seeds and membrane. Rub the peppers with a little olive oil, then bake for 12 minutes in a 350 degree F oven to soften.
- Brown the meat: While the peppers cook, heat a little olive oil n a large skillet over medium-high heat. Add the onions and garlic, sauteing until softened, about 5 minutes. Add the ground beef and spices, cooking and stirring until the meat is browned and cooked through.
- Make the filling: Add cooked rice, fire roasted tomatoes, beans, corn, and half of the cheese. Stir to combine.
- Stuff peppers: Divide the filling between the roasted poblano peppers, mounding in the center, then sprinkling with the remaining cheese.
- Bake: Heat the stuffed poblano peppers for 10 minutes until heated through and the cheese is melted on top. Sprinkle with a little chopped fresh cilantro and serve with crema or sour cream drizzled over the top.
Can Stuffed Poblano Peppers Be Made Ahead?
Sure! You can assemble the stuffed poblano peppers up to 1 day in advance. Store them in the fridge, then bake when you are ready. Or if you have already baked them, store the leftovers in the fridge for up to 3 days. They reheat really well in the microwave for a minute or two, or in the oven at 350 degrees for 20-25 minutes.
You can even make these stuffed peppers are a freezer meal. Once completely frozen, the peppers can be wrapped in two layers or plastic wrap and stored in a large zip tight bag or container in the freezer for up to 3 months. Bake from frozen by adding 10 additional minutes or so to the bake time, or thaw first in the fridge overnight. You may want to cover them with foil though so the cheese doesn’t burn on top before the filling in the middle is hot all the way through.
More Great Dinner Recipes:
- One Pan Southwest Blackened Cajun Chicken with Rice
- Sizzling Steak Fajita Roll Ups
- Salsa Verde Beef and Mushroom Enchiladas
- Mexican Shrimp Skillet
- Skinny Chicken Enchiladas
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Stuffed Poblano Peppers
Ingredients
- 1 pound lean ground beef
- 4-6 poblano peppers
- 2 tablespoons olive oil divided
- 1 ¼ cup diced onion about 1 medium onion
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 cup cooked white rice
- 1 cup drained and rinsed black beans
- 1 cup frozen corn
- 1 (15-ounce) can fire-roasted tomatoes not drained
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet lightly with nonstick cooking spray and set aside.
- Slice 4-6 poblano peppers in half and remove the seeds and membrane. Rub with half of the 2 tablespoons olive oil. Arrange the peppers on the prepared baking sheet, then bake for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining half of the olive oil in a large skillet and cook 1 ¼ cup diced onion until soft and translucent, about 5 minutes.
- Add 1 pound lean ground beef, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon chipotle chili powder, ½ teaspoon ground coriander, and ½ teaspoon black pepper to the skillet and cook for 7-10 minutes, breaking up the meat as it cooks until it is browned and no pink remains.
- Add 1 cup cooked white rice, 1 cup drained and rinsed black beans, 1 cup frozen corn, 1 (15-ounce) can fire-roasted tomatoes, and half of the 1 ½ cups shredded Mexican cheese blend. Stir to combine, then divide the mixture evenly between the roasted poblano pepper halves. Sprinkle the tops with the remaining half of the cheese.
- Bake for 10 minutes until heated through and the cheese has melted on top. Top with ¼ cup chopped fresh cilantro and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
