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
-
Freshly 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.
Find it online: https://www.smalltownwoman.com/stuffed-poblano-peppers/