Stuffed Poblano Peppers

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 1 lb ground beef or chorizo (see notes); 1 small onion diced; 2 cloves garlic minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 cup cooked white rice (see notes); 1 cup corn frozen (thawed) or canned (drained); 1 cup black beans rinsed and drained; 1 (14.5 ounces) fire-roasted diced tomatoes; Kosher salt; Fresh ground black pepper; 1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese; ¼ cup chopped cilantro

February 13, 2023 by Beth Pierce 38 Comments

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Baked Stuffed Poblano Peppers are loaded with ground beef, onion, garlic, white rice, corn, black beans, fire-roasted tomatoes, and melty Monterey Jack and cheddar cheese. These stuffed peppers are so flavor-packed and easy to prep.

Enjoy these tasty mild roasted stuffed peppers with a simple salad, corn fritters, or sweet potato fries. This dish is incredibly easy to make, and it creates the most wonderful smell in your kitchen.

What is a Poblano Pepper?

A poblano pepper is a mild chili pepper. It is hotter than a green pepper but not as hot as a jalapeno. Their heat level is about half the heat of the mildest jalapeño pepper, making them perfect for stuffing with goodies. The poblano has a deep dark green color, very similar to green bell pepper, and is ready for picking when it is about 4 inches long and two inches wide.

These flavor-packed beauties are best roasted prior to stuffing. I like to lightly roast mine and stuff with the skins on, but some people roast them until the skins are black and blistered, then place them in a plastic bag until cool enough to handle, peel off the skins, and remove the seeds. I reserve the roasted skin peeling method for my poblano soup and chiles rellenos.

These stuffed peppers are so flavor-packed and easy to prep.

How do you make Stuffed Poblano Peppers?

First, cut a slice off the poblano peppers lengthwise and remove the veins and seeds. Place the peppers on a baking sheet covered with parchment paper cut side up, and bake for about 15 minutes or until somewhat soft. Carefully turn them over to drain any excess moisture.

Meanwhile, brown the ground beef (or chorizo) in a large skillet over medium high heat. About halfway through the browning process, add the onion and cook until the ground beef is browned and the onion is soft. Drain any excess grease from the pan. Turn the heat to low and add the garlic, chili powder, and cumin. Cook for 1 minute while stirring constantly.

How to make Stuffed Poblano Peppers — Chorizo Stuffed Poblano Peppers

Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Simmer for a few minutes over low heat. If the mixture becomes too thick, add a couple of tablespoons of beef broth, chicken broth, or water. Remove from the heat and let it cool for a few minutes. Season with salt and fresh ground black pepper to taste. Stir in 1 cup of cheese and 2-3 tablespoons of chopped cilantro.

Spoon the mixture into the poblano peppers and top with the remaining cheese. Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through. Sprinkle with the remaining chopped cilantro.

Recipe tips

For best results, buy the largest poblano pepper you can find. Choose large firm peppers without blemishes or any sign of decay. Slice the top 1/4-1/3 off the pepper lengthwise above the stem. You can use a small paring knife to help, so you have a large pocket left for the stuffing.
I like to use the leftover pepper pieces in omelets. Just dice them up and cook them with the other vegetables. Or dice them up and cook them with the ground beef and onions and add them back to the stuffed peppers.
The stuffing can be prepared up to a day in advance.
You can substitute ground turkey, ground pork, or chorizo for the ground beef. Mexican chorizo is highly seasoned uncooked ground pork sausage. It is typically seasoned with ground chilies, cumin, pepper, and vinegar. If you choose to use chorizo, skip the chili powder and cumin.
Use a Mexican blend cheese, cheddar cheese, Monterey Jack cheese, or queso quesadilla cheese.
Garnish with enchilada sauce, sour cream, or chopped cilantro.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first fully cool. Then store in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

These flavor packed and easy stuffed Poblano Peppers are loaded with ground beef, onion, garlic, white rice, corn, black beans, fire-roasted tomatoes, and melty Monterey Jack and cheddar cheese.

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