Stuffed Poblano Peppers Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Stuffed Poblano Peppers Recipe
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These stuffed poblano peppers are loaded with seasoned ground beef, black beans, corn, and fire roasted tomatoes, then topped with melty cheese, so good!
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Ingredients
- 4-6 large poblano peppers (could be 8-10 depending on the size of the poblanos)
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 Jalapeno pepper chopped (optional, for spicy – or use milder chopped green chilies)
- 5 cloves garlic chopped
- 1/2 lb ground beef 8 oz/225g - you can also use ground turkey, chicken, pork or chorizo, sausage, tofu
- 14.5 ounce can black beans drained
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 cup corn kernels
- 1 cup shredded cheese cheddar, Monterey jack, mozzarella, or a blend – I LOVE pepperjack for myself
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- salt and pepper to taste
- 1 cup cooked white rice
- For Garnish. Fresh chopped parsley red pepper flakes
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Instructions
- Preheat your oven to 425°F (220°C).
- Wash the poblano peppers, slice in half lengthwise, and scoop out the insides and discard. Set the peppers onto a lightly oiled baking sheet.
- Roast the poblano peppers for 15 minutes to slightly soften. Remove from heat and set aside.
- Heat the oil in a large pan to medium heat and add the onion and jalapeno pepper. Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
- Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice. Stir together and cook another 5 minutes. Remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Top each pepper half with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 10 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Notes
- Poblano sizes vary. You may need more poblano peppers if they are smaller. If you have leftover stuffing, you can freeze it for another use.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
34g
(11%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
42mg
(14%)
Sodium
593mg
(25%)
Potassium
589mg
(17%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1135IU
(23%)
Vitamin C
73mg
(81%)
Calcium
177mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 593mg | 25% |
| Potassium | 589mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 73mg | 81% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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