Stuffed Poblano Peppers Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
This recipe starts by roasting poblano peppers to soften their texture and develop a smoky flavor. The filling combines sautéed onion, optional jalapeño for heat, garlic, and ground beef or alternative proteins like turkey or tofu. Canned black beans, fire-roasted tomatoes, corn, cooked rice, and spices such as chili powder and oregano create a rich, textured filling. Part of the shredded cheese is stirred in, with the remainder sprinkled on top for a melted, golden finish after baking.
The combination of components results in stuffed peppers that are tender yet hold their shape, with a moist, savory filling enhanced by the roasted pepper's natural mild heat and smokiness. The cheese adds creaminess and a slight sharpness depending on the blend used.
Serve these stuffed peppers as a main dish accompanied by a fresh salad or steamed vegetables. The recipe is flexible; smaller peppers require more quantity, and leftover filling can be frozen for future meals.
Ingredients
- 4-6 poblano pepper could be 8-10 depending on the size of the poblanos, large
- 1 tablespoon vegetable oil
- 1 onion chopped, medium
- 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 black beans drained, canned
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 cup corn kernels
- 1 cup cheese cheddar, Monterey jack, mozzarella, or a blend - I LOVE pepperjack for myself, shredded
- 1 tablespoon chili powder
- 1 teaspoon oregano dried
- ½ teaspoon cumin ground
- salt to taste
- black pepper to taste
- 1 cup white rice cooked
- parsley red pepper flakes, fresh, chopped, for garnish
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 pepper sizes vary; use more peppers if they are smaller to ensure enough servings.
- Leftover stuffing freezes well and can be saved for later use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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