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.
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
Select poblano peppers that are firm and free of blemishes, ensuring their stems appear fresh and intact.
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.
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.