Description

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)

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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.