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.
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.
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.
More pepper recipes
Stuffed Poblano Peppers
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Meal Beef
- Method: stove-top/bake
- 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
Instructions
- Preheat the oven to 375 degrees. Cut 1/4-1/3 off the poblano peppers lengthwise and remove the veins and seeds (see pictures). Place the peppers on a baking sheet covered in parchment paper cut side up and bake for 12-15 minutes or until somewhat soft. Remove them from the oven and carefully turn them over to drain any excess moisture. They will be very hot.
- Meanwhile brown the ground beef (or chorizo) in a large skillet over medium 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 ground cumin. Cook for 1 minute while stirring constantly.
- 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 tablespoons of beef broth, chicken broth or water. Season with kosher salt and fresh ground black pepper.
- Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons 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.
Notes
- 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.
Keywords: how to make stuffed poblano peppers, stuffed pablanos, stuffed poblanos recipe
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Beth
Poblano goodness filled with savory ingredients, the perfect dish for any spice lover. Yum!
TAYLER ROSS
I made these stuffed peppers for a party over the weekend and they were a huge hit! Everyone was asking me for the recipe!
★★★★★
Beth Pierce
Thanks, Tayler! So happy to hear that everyone enjoyed them!
Tara
Oh wow! These poblano peppers were absolutely fantastic. Such amazing flavors, you will not be disappointed.
★★★★★
Justine
These were absolutely delicious! All of my favorite flavors in one glorious bite – loved it!
★★★★★
Beth Pierce
Thanks, Justine! So glad that you liked the stuffed poblano peppers!
Suja md
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
★★★★★
Beth Pierce
Thanks, Suja! So glad that you liked the stuffed peppers!
Yaya
Another interesting take on a Mexican recipe – yum!
Tammy
I love stuffed peppers…these look SO delicious! I think I have all the ingredients on hand too so I’ll make this for the weekend 😀
Jupiter Hadley
Oh wow, these were so delicious and filling! Thank you so much for sharing your recipe.
Chad
omg these stuffed peppers look out of this world!!! I am 100% doing it, I can’t wait!!!!
Sara
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious! Definitely, a new favorite recipe!
★★★★★
Beth Pierce
Thanks, Sara! So glad that you liked the stuffed peppers!
Sharon
The stuffing inside these poblano peppers was just simply amazing! The chorizo adds so much flavor to the dish.
★★★★★
Beth Pierce
So true!
TAYLER ROSS
I made these peppers with dinner last night and they were incredible! We will be making them often
★★★★★
Emily
These are packed with flavor and cheesy goodness! The whole family loved these and asked when are we having these again? I’ll be serving this up for next game day for sure!
★★★★★
Beth Pierce
Thanks, Emily! So glad that the family loved the stuffed Poblano Peppers
Carrie Robinson
These are stuffed with everything good! They are absolutely delicious. 🙂
★★★★★
Alex’s Mom
So good! Not spicy, just super flavorful. Served with guacamole and cheddar/hot pepper biscuits and it was a fabulous dinner. Definitely a keeper!
★★★★★
Beth Pierce
Thanks so much! So glad that you liked them!
Juliane
I have to try this!
★★★★★
Sandra
Everyone at my house really loved this! So good and delicious!
★★★★★
Allyson Zea
I love poblano peppers so much! Trying this one!
Beti
My family would love these! They are SO delicious!
★★★★★
katerina
Oh my, these are incredible! I bet they taste amazing! I can’t wait to try them out!
★★★★★
Erin
These Stuffed Poblano Peppers sound delicious right about now!
★★★★★
Betsy
Super delicious! Not too spicy! So fun to have a stuffed pepper recipe that isn’t “traditional”!
★★★★★
Katie
This sounds like something that my family would totally love. Would make a great appetizer too!
★★★★★
Bud Vanvelzor
Can you stuff them and freeze them
Beth Pierce
Yes you can. Enjoy!!
Mindy
I’m going to replace the rice with rices cauliflower. It will take on all the other flavors and make this a low carb dish. Will probably have to reduce the chicken broth or it will have too much liquid.
Guidi
Made these tonight, substituted riced cauliflower for rice…I’m keto they were the bomb♥️
Beth Pierce
I am so glad that you like them. I love them too. I have not made them in a while so I need to put them on the weekly plan.
Sally
Amazing!
★★★★★
Judy
I will have to try this. Hubby likes both ingredients
bpierce
I think he will love them.