This recipe delivers bold flavor with minimal effort. Poblano peppers are mild yet slightly smoky, making them ideal for stuffing. The filling is versatile and satisfying, and the dish can easily be adapted to suit vegetarian, low-carb, or spicy preferences. It’s perfect for family dinners, meal prep, or even entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) 4 large poblano peppers 1 cup cooked rice 1/2 pound ground beef or chicken 1/2 cup black beans, drained and rinsed 1/2 cup corn kernels 1 small onion, finely chopped 2 cloves garlic, minced 1 cup tomato sauce 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon olive oil 1 cup shredded cheese (cheddar or Monterey Jack)
Directions
Preheat your oven to 190°C (375°F) and lightly grease a baking dish.
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Transfer to a bowl, cover, and let steam for 10 minutes, then peel off the skins.
Make a slit in each pepper and carefully remove seeds.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
Add ground meat and cook until browned.
Stir in cooked rice, black beans, corn, tomato sauce, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
Stuff each poblano pepper with the filling and place them in the prepared baking dish.
Sprinkle shredded cheese evenly over the top.
Bake for 20–25 minutes until the cheese is melted and bubbly.
Let rest for a few minutes before serving.
Servings and timing
Servings: 4 Preparation time: 20 minutes Cooking time: 25 minutes Total time: about 45 minutes
Variations
For a vegetarian version, skip the meat and add extra beans, lentils, or quinoa. To make it spicier, include chopped jalapeños or chili flakes in the filling. You can also use different cheeses like pepper jack for added heat or mozzarella for a milder taste. Adding fresh herbs like cilantro or a squeeze of lime before serving enhances the flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes or microwave until heated through. These peppers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Are poblano peppers very spicy?
No, they are generally mild with a subtle heat.
Can I skip roasting the peppers?
Roasting is recommended for better flavor and easier peeling, but you can skip it if needed.
Can I make this recipe ahead of time?
Yes, assemble the peppers ahead and bake when ready to serve.
What can I use instead of rice?
Quinoa, couscous, or cauliflower rice are great substitutes.
Can I make this dish vegetarian?
Yes, simply replace the meat with plant-based ingredients.
Do I have to peel the peppers?
Peeling is optional but gives a softer texture.
What toppings go well with stuffed poblanos?
Sour cream, avocado, salsa, or fresh cilantro are great options.
Can I grill instead of bake?
Yes, grilling adds extra smoky flavor.
How do I prevent soggy peppers?
Avoid overcooking and don’t add too much liquid to the filling.
Can I freeze stuffed poblano peppers?
Yes, they freeze well for up to 2 months.
Conclusion
Stuffed poblano peppers are a versatile and flavorful dish that combines smoky peppers with a hearty filling. Easy to customize and perfect for any occasion, they’re a delicious meal that’s sure to become a favorite in your kitchen.
These Stuffed Poblano Peppers are a rich and comforting dish made with smoky roasted poblano peppers filled with a savory mixture of rice, ground meat, beans, and spices. Baked with melted cheese until bubbly, this easy stuffed poblano peppers recipe is perfect for a flavorful weeknight dinner or meal prep.
Ingredients
4 large poblano peppers 1 cup cooked rice 1/2 pound ground beef or chicken 1/2 cup black beans, drained and rinsed 1/2 cup corn kernels 1 small onion, finely chopped 2 cloves garlic, minced 1 cup tomato sauce 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon olive oil 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a baking dish.
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Transfer them to a bowl, cover, and let steam for 10 minutes, then peel off the skins.
Make a slit in each pepper and carefully remove the seeds.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.
Add ground beef or chicken and cook until browned.
Stir in cooked rice, black beans, corn, tomato sauce, cumin, paprika, salt, and black pepper. Simmer for 5 minutes.
Stuff each poblano pepper with the prepared filling and place them in the baking dish.
Sprinkle shredded cheese evenly over the top.
Bake for 20 to 25 minutes until the cheese is melted and bubbly.
Let rest for a few minutes before serving
Notes
Roasting the peppers enhances their smoky flavor and softens the skin.For a vegetarian version, replace the meat with beans, lentils, or quinoa.Add jalapeños or chili flakes for extra heat.Top with fresh cilantro, sour cream, or avocado before serving.You can prepare the peppers ahead of time and bake when ready.
