Stuffed Poblano Peppers

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 6 large poblano peppers; 1 teaspoon vegetable oil; 1 pound ground beef; 1 teaspoon minced garlic; 1 packet taco seasoning; 1 cup cooked white rice; 1 cup black beans; 1/2 cup corn kernels; 15 ounce can petite diced tomatoes; 1 1/2 cups shredded Monterey jack cheese; 2 tablespoons chopped cilantro; cooking spray

User Reviews

5.0

300 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
347 kcal
Course
Main Course
Cuisine
Mexican

Stuffed Poblano Peppers

Benson Pickett

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This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that's sure to get rave reviews!

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Ingredients

Servings

6 large poblano peppers cut a slice off lengthwise, then remove seeds and ribs
1 teaspoon vegetable oil
1 pound ground beef I use 90% lean
1 teaspoon minced garlic
1 packet taco seasoning
1 cup cooked white rice
1 cup black beans rinsed and drained
1/2 cup corn kernels thawed from frozen
15 ounce can petite diced tomatoes
1 1/2 cups shredded Monterey jack cheese divided use
2 tablespoons chopped cilantro
cooking spray

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Instructions

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
Bake the peppers for 10-15 minutes or until softened.
Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
Add the garlic and cook for 30 seconds.
Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
Divide the meat mixture evenly between the peppers. Top with remaining cheese.
Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.

Notes

Look for large, firm peppers without any wrinkled spots that have fresh looking stems.
You just want to slice the very top off the pepper right where the base of the stem begins, do not cut the peppers in half.

Nutrition Information

Show Details

Calories 347kcal (17%) Carbohydrates 33g (11%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 646mg (27%) Potassium 829mg (24%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 1305IU (26%) Vitamin C 141.2mg (157%) Calcium 64mg (6%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	347kcal	17%
Carbohydrates	33g	11%
Protein	19g	38%
Fat	17g	26%
Saturated Fat	7g	35%
Cholesterol	54mg	18%
Sodium	646mg	27%
Potassium	829mg	18%
Fiber	8g	32%
Sugar	9g	18%
Vitamin A	1305IU	26%
Vitamin C	141.2mg	157%
Calcium	64mg	6%
Iron	4.1mg	23%