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