Southwest Stuffed Poblano Peppers
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 stuffed peppers
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Calories
153 kcal
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Course
Main Course
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Cuisine
Mexican
Southwest Stuffed Poblano Peppers
Description
This recipe combines roasted poblano peppers with a seasoned filling of ground beef or chorizo, cooked rice, black beans, corn, fire-roasted diced tomatoes, and diced green chiles. The filling is spiced using cumin, chili powder, and garlic powder, delivering warm, southwestern flavor notes. The halved and de-seeded peppers provide a smoky and mildly spicy vessel with a tender texture after baking.
After sautéing the meat and mixing in the vegetables and seasonings, the mixture is spooned into the peppers, topped with grated cheese, and baked until the peppers soften and the cheese melts and lightly browns. The resulting dish balances the savory meat, creamy beans and corn sweetness, smoky peppers, and melted cheese for a comforting meal.
Substitutions for the meat include ground chicken, turkey, or Italian sausage, while bell peppers or hatch chiles may replace poblano peppers if desired. Using pre-cooked rice simplifies preparation, and a lightly greased baking sheet helps prevent sticking while baking. This recipe yields enough for four stuffed pepper halves, making it suitable for a family meal or leftovers.
The peppers can be baked just until tender to retain some bite or longer if a softer texture is preferred. Cooling slightly before serving allows the filling to set, improving eating ease.
Ingredients
- 4 poblano pepper halved and seeds/membranes removed
- 1 pound ground beef OR chorizo, see note 2, lean
- 1 teaspoon ground cumin each
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup long grain white rice see note 1, cooked
- ½ cup black beans drained, canned
- ½ cup corn drained, frozen or canned
- 1 ounce can diced tomatoes drained, fire roasted
- 1 ounce can diced green chiles
- ½-1 cup mozzarella cheese grated, or Mexican-blend cheese
Instructions
- Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
- Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
- Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Notes
- Use pre-cooked rice to save cooking time and maintain texture.
- Ground beef, chorizo, spicy Italian sausage, ground chicken, or turkey are all suitable protein options.
- Substitute poblano peppers with bell peppers or hatch chiles if preferred.
- Lightly grease the baking sheet to prevent sticking when baking the stuffed peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8stuffed peppers
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 143mg | 6% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 48mg | 53% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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