Stuffed Poblano Peppers Recipe
These stuffed poblano peppers are loaded with seasoned ground beef, black beans, corn, and fire roasted tomatoes, then topped with melty cheese, so good!
Servings: 6
Calories: 336kcal
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
Poblano sizes vary. You may need more poblano peppers if they are smaller. If you have leftover stuffing, you can freeze it for another use.
Nutrition
Calories: 336kcal | Carbohydrates: 34g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 593mg | Potassium: 589mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1135IU | Vitamin C: 73mg | Calcium: 177mg | Iron: 3mg