These stuffed poblano peppers are loaded with seasoned ground beef, black beans, corn, and fire roasted tomatoes, then topped with melty cheese, so good!
You'll also love my chile relleno recipe, or my classic stuffed bell peppers.
Stuffed Poblano Peppers Recipe
Looking for delicious Stuffed Poblano Peppers? You've come to the right place! These poblanos are loaded with lots of ground meat, black beans and rice, fire roasted tomatoes, the perfect blend of spices, and more.
Did I mention they're topped with cheese? I love tasty stuffed pepper topped with cheese.
What I love about this recipe is that it's very easy to make, but it's also very customizable. You can easily swap in different grounds meats. I'm using ground beef, but it works great with ground chicken, turkey, spicy chorizo, even tofu.
You can also change up the spices. These stuffed peppers offer up flavors of the American Southwest, but feel free to use taco seasonings, Cajun seasonings, or any of your favorites.
I hope you enjoy them!
Let's talk about how to make stuffed poblano peppers, shall we?
Stuffed Poblano Peppers Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Poblano Peppers. Use large poblano peppers if you can find them. Pobanos vary in size, so you may need more of them to use up all the filling.
- Vegetable Oil. For cooking.
- Veggies. Onion, jalapeno pepper (optional, for spicy - or use milder chopped green chilies), fresh garlic.
- Ground Beef. You can also use ground turkey, chicken, pork or chorizo, sausage, tofu. This recipe is very versatile.
- Black Beans.
- Fire Roasted Tomatoes.
- Fresh Corn.
- Cheese. Use shredded cheddar cheese, Monterey jack, mozzarella, or a blend – I LOVE pepperjack for myself.
- Cooked Rice. Use white rice or brown rice.
- Spices. Chili powder, dried oregano, ground cumin, salt and pepper to taste.
- For Garnish. Fresh chopped parsley red pepper flakes.
How to Make Stuffed Poblano Peppers - the Recipe Method
Wash the poblano peppers, slice your rinsed poblano peppers in half lengthwise, scoop out the insides and bake them on a baking sheet at 425°F (220°C) for 15 minutes to lightly roast them.
This will soften them up.
While the poblanos are roasting, cook the onions, jalapeno, and garlic, then add the ground beef and cook it through.
Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice. Stir together and cook another 5 minutes.
Stir in half of the shredded cheese, then top the poblanos with the mix.
Finish with extra shredded cheese then bake them for 10 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
Boom! Done! Your stuffed poblanos are ready to serve. These look outstanding, so good! I think I could eat 10 of these.
Recipe Tips & Notes
- Do not over-roast the poblanos during the first bake, as they can become too soft for stuffing/topping, though they will still be quite delicious.
- There is no need to peel the poblanos before stuffing, as the skins soften up nicely from the overall baking. You can peel them if you'd like, though the poblanos can become very soft if you bake for too long.
- Toppings. You can top your stuffed poblanos with all sorts of toppings, like sour cream, cilantro, lime, hot sauce. Feel free to use your favorites. Dress it up!
Storage & Leftovers
Stuffed poblano peppers will last up to 5 days in the refrigerator in a sealed container. You can easily reheat them in the oven, air fryer or toaster oven, or in a covered pan on the stove top to enjoy again.
You can also freeze stuffed poblanos for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this stuffed poblano recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Stuffed Poblano Peppers Recipe
Ingredients
- 4-6 large poblano peppers (could be 8-10 depending on the size of the poblanos)
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for spicy – or use milder chopped green chilies)
- 5 cloves garlic chopped
- 1/2 lb ground beef 8 oz/225g - you can also use ground turkey, chicken, pork or chorizo, sausage, tofu
- 14.5 ounce can black beans drained
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 cup corn kernels
- 1 cup shredded cheese cheddar, Monterey jack, mozzarella, or a blend – I LOVE pepperjack for myself
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked white rice
- For Garnish. Fresh chopped parsley red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the poblano peppers, slice in half lengthwise, and scoop out the insides and discard. Set the peppers onto a lightly oiled baking sheet.
- Roast the poblano peppers for 15 minutes to slightly soften. Remove from heat and set aside.
- Heat the oil in a large pan to medium heat and add the onion and jalapeno pepper. Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
- Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice. Stir together and cook another 5 minutes. Remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Top each pepper half with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 10 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Notes
Nutrition Information
C J says
Again a fabulous recipe! Kept it really mild for the others with feet under the table! It’s a definite keeper! Had the perfect amount of filling for the peppers, 6 peppers! Really a fan of you and your recipes!
Mike Hultquist says
Awesome to hear, CJ!! Glad you're enjoying it! Thanks for sharing!
Sean E. says
This recipe looks really good. Only calls for 1/2 pound of ground beef? Would I need to double everything if I used a full pound, or would that throw the proportions off? Looking forward to making this!
Mike H. says
Hi Sean! Thank you. I've got a handy tool just for that - changing servings to see the change in the ingredient amounts. You can use it by jumping to the recipe card and then where it says "Servings: 6", tap/hover over "6" and use the slider to change the amount of servings. That will automatically change all other amounts, too. So in your case, it would be 12 servings (1 pound of ground beef) with all the other ingredients changing as well. Hope it is helpful!
Jerry Jividen says
Just made a pan sheet filled with these peppers and am thrilled. They are not only tasty but beautiful to look at when first out of the oven. Thank you!
Mike Hultquist says
Nice!! I love it, Jerry! Enjoy!!
Kathleen Duran says
Can you freeze the filling and make later? Thank you.
Mike Hultquist says
Absolutely! If I have leftovers, I usually freeze them to use later. Enjoy!
Ramya says
Cant wait to make this soon for me can i use tofu i never had stuffed poblano peppers before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.