There’s something magical that happens when you bring a sizzling pan of stuffed peppers to the dinner table. The aroma fills the kitchen, and suddenly, everyone gathers around, curious and hungry. In my house, with three kids who all have different tastes, that’s no small feat. I discovered the magic of Stuffed Poblano Peppers a few years ago when I was searching for a meal that was both exciting and nourishing. Poblanos have this wonderful, mild heat that’s more of a warm hug than a spicy kick, making them perfect for family dinners. They cradle a savory filling so beautifully, creating a complete, satisfying meal in a neat little package. This recipe for Stuffed Poblano Peppers has become my go-to for a busy weeknight that still feels special. It’s my way of saying “I love you” without saying a word.
Why You’ll Love These Stuffed Poblano Peppers
You will absolutely adore this recipe for several reasons. First, it turns simple, wholesome ingredients into a spectacular meal. The process is straightforward, and the result always impresses. Secondly, these stuffed peppers are incredibly versatile. You can easily adapt the filling to what you have in your fridge. Furthermore, they are a fantastic make-ahead option. You can assemble them in the morning and just pop them in the oven when you get home. Ultimately, this dish delivers maximum flavor with minimal fuss, which is every busy parent’s dream, much like this fun Walking Taco Casserole with Fritos.
Ingredients You’ll Need
Gathering your ingredients is the first step to a delicious meal. Here is everything you need to create these fantastic Stuffed Poblano Peppers.
| Ingredient | Quantity | Notes |
|---|---|---|
| Large Poblano Peppers | 6 | Look for firm, dark green peppers with smooth skin. |
| Ground Beef (90/10) | 1 lb | You can also use ground turkey or chicken. |
| White Onion, diced | 1 medium | |
| Garlic Cloves, minced | 3 | |
| Cooked White Rice | 1 ½ cups | Brown rice or cauliflower rice work great too. |
| Black Beans, rinsed | 1 (15 oz) can | |
| Diced Tomatoes | 1 (14.5 oz) can | Fire-roasted tomatoes add a nice smoky flavor. |
| Chili Powder | 2 tsp | |
| Ground Cumin | 1 tsp | |
| Shredded Mexican Cheese Blend | 2 cups | Divided; use a blend of cheddar and Monterey Jack. |
| Olive Oil | 1 tbsp | |
| Salt and Black Pepper | To taste | |
| Fresh Cilantro, chopped (for garnish) | ¼ cup | Optional but recommended. |
Substitutions & Variations
Don’t be afraid to make this recipe your own! Cooking should be flexible and fun. For a vegetarian version, simply replace the ground beef with an extra can of black beans or a cup of cooked lentils. If you’re watching your carbs, cauliflower rice is a brilliant substitute for white rice. You can also switch up the cheese; pepper jack will add more heat, while cotija cheese offers a salty, crumbly finish. Feel free to add a cup of frozen corn to the filling for a pop of sweetness and color. The beauty of these Stuffed Poblano Peppers is how easily they adapt to your family’s preferences. And if you’re looking for other ways to use up ground beef, our Ground Beef Enchiladas are another family favorite!
Step-by-Step Instructions
- Prep the Peppers: First, preheat your oven to 375°F (190°C). Carefully slice each poblano pepper in half lengthwise. Use a small paring knife to remove the seeds and the white membranes inside. This step is crucial for a mild flavor. Arrange the pepper halves in a single layer in a 9×13 inch baking dish.
- Cook the Filling: Next, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Then, add the ground beef, breaking it up with a spoon. Cook until the beef is no longer pink. Drain any excess grease. Now, stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for one more minute until the spices become fragrant.
- Combine the Mixture: Turn off the heat under the skillet. Add the cooked rice, black beans, diced tomatoes (with their juices), and 1 cup of the shredded cheese to the meat mixture. Stir everything together until it is well combined. Taste the filling and adjust the seasoning if needed.
- Stuff the Peppers: Generously spoon the filling mixture into each prepared poblano pepper half. Press the filling down gently to pack it in. The peppers should be heaping with the delicious mixture.
- Bake to Perfection: Sprinkle the remaining 1 cup of cheese evenly over the top of all the stuffed peppers. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden, and the peppers are tender.
- Serve and Enjoy: Carefully remove the baking dish from the oven. Let the Stuffed Poblano Peppers rest for about 5 minutes before serving. This allows the filling to set. Garnish with fresh chopped cilantro for a bright, fresh finish.
Pro Tips for Success
Follow these simple tips to ensure your Stuffed Poblano Peppers turn out perfectly every single time. For easier handling, you can lightly roast the whole poblano peppers over a gas flame or under the broiler for a few minutes until the skin blisters. Then, place them in a bowl covered with plastic wrap to steam. This makes the skin much easier to peel off before you stuff them. Additionally, if your peppers won’t sit flat in the pan, simply slice a very thin piece off the bottom to create a stable base. Finally, do not skip the resting time after baking. This prevents the filling from spilling out when you serve them.
Storage & Reheating Tips
Leftovers of these Stuffed Poblano Peppers are just as good the next day! Allow them to cool completely before storing. Place them in an airtight container in the refrigerator; they will keep for up to 4 days. To reheat, the best method is in the oven. Preheat your oven to 350°F (175°C), place the peppers in an oven-safe dish, cover with foil, and warm for 15-20 minutes until heated through. You can also reheat them in the microwave for a quicker option, though the pepper may become a bit softer. I do not recommend freezing these stuffed peppers, as the pepper itself can become mushy upon thawing.
What to Serve With This Recipe
These Stuffed Poblano Peppers are a complete meal on their own, but you can easily round out the dinner table with a few simple sides. A crisp, refreshing side salad with a lime vinaigrette provides a nice contrast to the warm, savory peppers. A dollop of cool sour cream or Greek yogurt on top is always a hit with my kids. For something heartier, serve them with a side of warm cornbread or tortilla chips. A simple bowl of Mexican-style street corn, or Esquites, would also be a fantastic and flavorful accompaniment.
FAQs: Your Stuffed Poblano Peppers Questions Answered
How spicy are Stuffed Poblano Peppers?
Poblano peppers are generally quite mild. They have a very low to medium heat level, similar to a bell pepper but with a deeper, earthier flavor. The spiciness can vary slightly from pepper to pepper, but thoroughly removing the seeds and white membranes ensures a very mild dish that most people, including children, can enjoy.
Can I make Stuffed Poblano Peppers ahead of time?
Absolutely! This is one of my favorite things about this recipe. You can assemble the Stuffed Poblano Peppers completely up to a day in advance. Just cover the baking dish tightly with plastic wrap and store it in the refrigerator. When you’re ready to eat, bake them as directed, adding a few extra minutes to the cooking time since you’re starting from a cold state.
What is the best way to cut and deseed poblano peppers for Stuffed Poblano Peppers?
Lay the pepper on its side on a cutting board. Using a sharp chef’s knife, slice straight down the middle from the stem end to the tip. I don’t recommend cutting off the stem, as it helps the pepper hold its shape. Then, use a small spoon or a paring knife to scrape out the cluster of white seeds and membranes attached to the inside walls. It’s quick and easy!
Can I use a different type of pepper for this Stuffed Poblano Peppers recipe?
You can, but the results will be different. Bell peppers are the most common substitute and will give you a completely mild dish. If you love heat, you could try large jalapeños or Anaheim peppers, but be prepared for a much spicier meal. The cooking time may need to be adjusted for smaller or thinner-walled peppers.
Why did my Stuffed Poblano Peppers turn out watery?
A watery result usually comes from the vegetables in the filling releasing their liquid. To prevent this, make sure you drain the canned tomatoes and beans well. If you are using fresh tomatoes, remove the watery seeds and pulp before dicing. Also, ensure your cooked rice is not overly moist. Following these steps will give you perfectly firm and delicious stuffed peppers.
Print
Stuffed Poblano Peppers
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
A satisfying and nourishing weeknight meal, these stuffed poblano peppers feature a mild heat and cradle a savory filling of ground beef, rice, beans, and cheese.
Ingredients
6 Large Poblano Peppers
1 lb Ground Beef (90/10)
1 medium White Onion, diced
3 Garlic Cloves, minced
1 ½ cups Cooked White Rice
1 (15 oz) can Black Beans, rinsed
1 (14.5 oz) can Diced Tomatoes
2 tsp Chili Powder
1 tsp Ground Cumin
2 cups Shredded Mexican Cheese Blend, divided
1 tbsp Olive Oil
Salt and Black Pepper, to taste
¼ cup Fresh Cilantro, chopped (for garnish)
Instructions
1. 1. Prep the Peppers: Preheat your oven to 375°F (190°C). Slice each poblano pepper in half lengthwise. Remove the seeds and membranes. Arrange the pepper halves in a single layer in a 9×13 inch baking dish.
2. 2. Cook the Filling: Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 4-5 minutes until soft. Add the ground beef and cook until no longer pink; drain excess grease. Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for one more minute until fragrant.
3. 3. Combine the Mixture: Turn off the heat. Add the cooked rice, black beans, diced tomatoes (with their juices), and 1 cup of the shredded cheese to the meat mixture. Stir to combine well. Adjust seasoning if needed.
4. 4. Stuff the Peppers: Generously spoon the filling mixture into each poblano pepper half, packing it in gently.
5. 5. Bake to Perfection: Sprinkle the remaining 1 cup of cheese over the stuffed peppers. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and peppers are tender.
6. 6. Serve and Enjoy: Let the peppers rest for about 5 minutes before serving. Garnish with fresh chopped cilantro.
Notes
Substitutions: For a vegetarian version, replace beef with an extra can of black beans or cooked lentils. Use cauliflower rice for a low-carb option, or add corn for sweetness.
Pro Tips: For easier pepper skin removal, broil or roast peppers until skin blisters, then steam in a covered bowl before peeling. Slice a thin piece off the bottom of peppers to help them sit flat in the pan. Let the peppers rest for 5 minutes after baking to allow the filling to set.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven. Freezing is not recommended.
Serving Suggestions: Serve with a side salad, a dollop of sour cream or Greek yogurt, cornbread, or tortilla chips.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (2 halves)
- Calories: 501
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 107 mg
For more information: Poblanos have this wonderful, mild heat that’s more of a warm hug than a spicy kick, making them perfect for family dinners.