Stuffed Poblano Peppers
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
592 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican, Mexican-American Fusion
Stuffed Poblano Peppers
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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!
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Ingredients
- 1 pound ground beef lean
- 4-6 poblano pepper
- 2 tablespoons olive oil divided
- 1 ¼ cup onion about 1 medium onion, diced
- 1 teaspoon kosher salt
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 cup white rice cooked
- 1 cup black beans drained and rinsed
- 1 cup corn frozen
- 1 (15-ounce) fire-roasted tomatoes not drained, canned
- 1 ½ cups Mexican cheese blend shredded
- ¼ cup cilantro chopped, fresh
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 Information
Show Details
Serving
4g
Calories
592kcal
(30%)
Carbohydrates
48g
(16%)
Protein
43g
(86%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
110mg
(37%)
Sodium
1098mg
(46%)
Potassium
1041mg
(22%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
1445IU
(29%)
Vitamin C
105mg
(117%)
Calcium
371mg
(37%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 592kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 110mg | 37% |
| Sodium | 1098mg | 46% |
| Potassium | 1041mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 105mg | 117% |
| Calcium | 371mg | 37% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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