Stuffed Poblano Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
347 kcal
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Course
Main Course
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Cuisine
Mexican
Stuffed Poblano Peppers
Description
This recipe starts by preparing poblano peppers by removing their tops, seeds, and ribs to reduce heat while keeping shape for stuffing. The peppers are briefly baked to soften them before filling.
The filling comprises browned ground beef cooked with garlic and taco seasoning, combined with cooked white rice, black beans, corn, diced tomatoes, and most of the shredded Monterey Jack cheese. This mixture is savory and slightly spicy with ample texture from the beans and corn.
The peppers are filled with the meat and bean mixture, topped with remaining cheese, then baked again until the cheese melts and the peppers are tender. Garnishing with fresh cilantro adds brightness to the rich filling.
Selecting large, firm peppers ensures ample space for stuffing and better presentation. Slicing only the stem end off keeps the pepper mostly whole and stable when baked and served.
Ingredients
- 6 large poblano pepper cut a slice off lengthwise, then remove seeds and ribs
- 1 teaspoon vegetable oil
- 1 pound ground beef I use 90% lean
- 1 teaspoon garlic minced
- 1 packet taco seasoning
- 1 cup white rice cooked
- 1 cup black beans rinsed and drained
- 1/2 cup corn kernels thawed from frozen
- 15 ounce can diced tomatoes petite
- 1 1/2 cups Monterey jack cheese divided use, shredded
- 2 tablespoons cilantro chopped
- cooking spray
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
- Choose large, firm poblano peppers with fresh stems and no wrinkles for best quality.
- Slice just the top near the stem; avoid cutting the peppers in half to maintain their shape for stuffing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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