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Stuffed Poblano Peppers Recipe

These stuffed poblano peppers are loaded with seasoned ground beef, black beans, corn, and fire roasted tomatoes, then topped with melty cheese, so good!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 336 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 425°F (220°C).
  2. Wash the poblano peppers, slice in half lengthwise, and scoop out the insides and discard. Set the peppers onto a lightly oiled baking sheet.
  3. Roast the poblano peppers for 15 minutes to slightly soften. Remove from heat and set aside.
  4. Heat the oil in a large pan to medium heat and add the onion and jalapeno pepper. Cook for 5 minutes to soften.
  5. Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
  6. Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
  7. Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice. Stir together and cook another 5 minutes. Remove from heat.
  8. Stir in half of the shredded cheese until incorporated.
  9. Top each pepper half with the meat filling mixture, then top each with the remaining shredded cheese.
  10. Roast the stuffed peppers for 10 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
  11. 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

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

% 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.