Stuffed Poblano Peppers
When it comes to comfort food with a kick, stuffed poblano peppers deliver in every bite. These tender chiles are brimming with a flavorful medley of seasoned beef, hearty rice, black beans, and vibrant vegetables, creating a filling that’s both satisfying and nutritious.
Topped with melted Monterey Jack cheese, these peppers boast the perfect balance of smoky, savory, and creamy goodness. They’re baked to perfection, ensuring every pepper is tender yet firm enough to hold its robust stuffing.
Perfect for family dinners or entertaining, this Mexican-inspired dish is easy to prepare and sure to earn rave reviews. Whether served with a side of fresh salsa or enjoyed on their own, they’re guaranteed to become a new favorite.
Stuffed Poblano Peppers: Key Ingredients for a Flavorful Creation
- Poblano Peppers: Smoky and robust, these chiles serve as the perfect vessel, adding a gentle heat that complements the hearty filling.
- Ground Beef: Savory and protein-packed, the beef creates a satisfying base for the dish’s flavorful medley.
- White Rice: A comforting staple, it provides a fluffy texture that balances the richness of the filling.
- Black Beans: Earthy and nutritious, these beans add depth and a tender bite to the stuffing.
- Petite Diced Tomatoes: Juicy and vibrant, they infuse the filling with a burst of acidity and color.
- Monterey Jack Cheese: Creamy and indulgent, it melts beautifully, bringing the flavors together with its mild, milky taste.
Recipe Tips for Stuffed Poblano Peppers
- Choose the Right Peppers
Select firm poblano peppers with a smooth surface and fresh stems. Avoid any with soft spots or wrinkles. These peppers not only provide the perfect texture but also maintain their shape during baking, ensuring a visually appealing presentation. - Perfectly Seasoned Filling
The taco seasoning is the secret to a flavorful filling. Enhance it by adding a pinch of chili powder or cumin for an extra kick. Mixing the ingredients thoroughly ensures every bite is balanced, with just the right blend of beef, beans, rice, and spices. - Melted Cheese Magic
Use Monterey Jack for its creamy melt, but feel free to mix it with sharp cheddar or a sprinkle of queso fresco for added depth. Broil the stuffed peppers for the last two minutes to create a golden, bubbly cheese layer.
What to Serve with Stuffed Poblano Peppers
- Fresh Salsa or Pico de Gallo
The vibrant flavors of a zesty tomato-based salsa or a freshly made pico de gallo pair perfectly with the richness of the stuffed peppers, adding a refreshing contrast. - Mexican-Style Rice
A side of seasoned Mexican rice complements the spices in the peppers, creating a cohesive, hearty meal that highlights the flavors of the filling. - Simple Green Salad
Balance the meal with a crisp green salad tossed with lime vinaigrette. The acidity cuts through the richness of the peppers, offering a lighter option to round out the dish.
Frequently Asked Questions (FAQ)
1. Can I make these peppers vegetarian?
Absolutely! Swap the ground beef with crumbled tofu, lentils, or additional black beans. Season well to maintain the bold flavors of the original recipe.
2. Can I prepare the peppers in advance?
Yes! You can bake and stuff the peppers ahead of time. Store them in the fridge, and reheat in the oven before serving.
3. Are there substitutions for poblano peppers?
If poblanos aren’t available, use bell peppers for a milder flavor or Anaheim peppers for a similar heat level.
4. How do I store leftovers?
Store stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, ensuring the cheese remains gooey and the filling stays moist.
Stuffed Poblano Peppers
Ingredients
- 6 large poblano peppers sliced lengthwise with seeds and ribs removed
- 1 pound ground beef 90% lean preferred
- 1 teaspoon minced garlic
- 1 packet taco seasoning mix
- 1 teaspoon vegetable oil
- 1 cup cooked white rice
- 1 cup black beans rinsed and drained
- 1/2 cup corn kernels thawed if frozen
- 15- ounce can petite diced tomatoes
- 1 1/2 cups shredded Monterey Jack cheese divided
- 2 tablespoons fresh cilantro chopped
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by coating it lightly with cooking spray. Arrange the poblano peppers in a single layer on the sheet and bake for 10–15 minutes until they are softened.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook for 5–6 minutes, using a spatula to break it into smaller pieces, until fully browned and cooked through.
- Incorporate the minced garlic into the beef and cook for an additional 30 seconds, stirring frequently. Sprinkle the taco seasoning over the mixture, then add 2 tablespoons of water. Mix well to evenly distribute the seasoning.
- Remove the skillet from the heat and stir in the cooked rice, black beans, corn kernels, diced tomatoes, and three-quarters of the shredded Monterey Jack cheese. Ensure all components are evenly combined to create the filling.
- Distribute the filling evenly among the prepared poblano peppers. Arrange them back on the baking sheet and sprinkle the remaining cheese over the tops.
- Return the stuffed peppers to the oven and bake for another 10–15 minutes, or until the cheese is thoroughly melted and bubbling.
- Garnish the peppers with freshly chopped cilantro before serving.
Notes
When slicing the peppers, aim to remove the top section at the base of the stem without halving the peppers entirely, preserving their structural integrity.
