Go Back
–+ servings
Stuffed poblano pepper on a plate with sour cream, and lime wedges.
5 from 6 votes

Stuffed Poblano Peppers

Stuffed Poblano Peppers with ground beef, rice, and veggie filling are topped with melty cheese and packed with flavor. Amazing recipe for dinner or meal prep.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 6 large poblano peppers Note 1
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 pound ground beef 90% lean
  • 1 jalapeño diced, Note 2
  • 1 tablespoon taco seasoning click for recipe!
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 cup cooked rice white or brown, or even cauliflower rice we used white for photography
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 ½ cups cheese Note 3
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Preheat the oven to 360°F/180°C.
  • Prepare the peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside and out, and roast them until they're just undercooked (10-15 minutes).
  • In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground beef, jalapeno, taco seasoning, salt, and pepper.
  • Brown the ground meat as you break it down with a wooden spoon, add the diced tomatoes, and cook everything together.
  • Add in cooked rice and mix well, cook for a couple of minutes. Mix in half of the cheese. Remove from the heat.
  • Take the poblano peppers out of the oven and spoon the stuffing into each pepper half (divide the meat mixture between the peppers), then top with the rest of the cheese.
  • Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt. Garnish with chopped cilantro and serve.

Notes

  1. Look for poblanos that are firm and shiny with no signs of damage. These will be the best.
  2. For extra heat, dice the jalapenos and include the ribs and seeds. Remove the ribs and seeds for a milder pepper flavor.
  3. Cheese. Shredded Mexican cheese blend is the perfect topping for these stuffed peppers. Cheddar or Monterey Jack cheese can be used as well.

Nutrition

Calories: 517kcal | Carbohydrates: 35g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 387mg | Potassium: 756mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 140mg | Calcium: 283mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/stuffed-poblano-peppers/