Stuffed Poblano Peppers
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!
Servings: 4 servings
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
Serving: 4g | Calories: 592kcal | Carbohydrates: 48g | Protein: 43g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 1098mg | Potassium: 1041mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1445IU | Vitamin C: 105mg | Calcium: 371mg | Iron: 6mg
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