Baked Stuffed Poblano Peppers are loaded with ground beef, onion, garlic, white rice, corn, black beans, fire-roasted tomatoes, and melty Monterey Jack and cheddar cheese. They are flavor-packed and easy to prep.
These flavor-packed beauties are best roasted before stuffing. I like to lightly roast mine and stuff with the skins on, but some people roast them until the skins are black and blistered, then place them in a plastic bag until cool enough to handle, peel off the skins, and remove the seeds. I reserve the roasted skin peeling method for my white chicken chili and chile verde.
Spice up your dinner routine with this tasty cheesy stuffed poblano peppers recipe. These peppers are filled with a delicious combination of beef, beans, corn, tomatoes, rice, and melted cheese for a satisfying and flavorful meal. Enjoy these delicious, mildly roasted stuffed peppers with a simple garden salad, corn fritters, cornbread salad, or sweet potato fries. This dish is incredibly easy to make, creating the most wonderful smells in your kitchen.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Poblano peppers: for best results, buy the largest poblano pepper you can find. Choose large, firm peppers without blemishes or any sign of decay.
- Meat: ground beef or chorizo. Chorizo is a bit spicy but has a ton of flavor.
- Seasonings: chili powder and ground cumin. You can adjust the amount to taste.
- Rice: cooked white rice. You can use minute rice, basmati, or jasmine.
- Tomatoes: fire-roasted are delicious but you can use any canned diced tomatoes.
- Cheese: Monterey Jack, cheddar, or any Mexican blend cheese.
What is a Poblano Pepper?
A poblano pepper is a mild chili pepper. It is hotter than a green pepper but not as hot as jalapeno peppers. The poblano falls between 1000 and 2000 on the Scoville scale.
Their heat level is about half the heat of the mildest jalapeño pepper, making them perfect for stuffing with goodies. The poblano has a deep dark green color, similar to a green bell pepper, and is ready for picking when it is about 4 inches long and two inches wide.
How To Make Stuffed Poblano Peppers
This is the nutshell version. See the recipe card below for the complete list of ingredients and instructions.
First, roast the peppers. While roasting, brown the ground beef and cook the onion over medium heat. Then, reduce the heat and add the garlic and spices, cooking for a minute.
Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Simmer for a few minutes over low heat. Let the mixture cool for a few minutes, then stir in a little cheese and chopped cilantro.
Spoon the mixture into the roasted poblano peppers, top with cheese, and bake.
Preparation Tips and Storage
- Prepare the stuffing up to a day in advance.
- Garnish with enchilada sauce, sour cream, or chopped cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
You can substitute ground turkey, ground pork, or chorizo for the ground beef. Mexican chorizo is highly seasoned, uncooked ground pork sausage. It is typically seasoned with ground chilies, cumin, pepper, and vinegar. If you choose to use chorizo, skip the chili powder and cumin.
Use a Mexican blend cheese or cheddar cheese, Monterey Jack cheese, or queso quesadilla cheese.
To freeze, fully cool, then store in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
Stuffed Poblano Peppers Recipe
Ingredients
- 6 large poblano peppers
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup cooked white rice
- 1 cup corn frozen thawed or canned (drained)
- 1 cup black beans rinsed and drained
- 1 14.5 ounces fire-roasted diced tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese
- ¼ cup chopped cilantro
Instructions
- Preheat the oven to 375 degrees. Cut 1/4-1/3 off the poblano peppers lengthwise and remove the veins and seeds (see pictures). Place the peppers on a baking sheet covered in parchment paper cut side up and bake for 12-15 minutes or until somewhat soft. Remove them from the oven and carefully turn them over to drain any excess moisture. They will be very hot.
- Meanwhile brown the ground beef (or chorizo) in a large skillet over medium heat. About halfway through the browning process add the onion and cook until the ground beef is browned and the onion is soft. Drain any excess grease from the pan. Turn the heat to low and add the garlic, chili powder, and ground cumin. Cook for 1 minute while stirring constantly.
- Stir in the cooked rice, corn, black beans, and fire roasted tomatoes. Simmer for a few minutes over low heat. If the mixture becomes too thick add a couple tablespoons of beef broth, chicken broth or water. Season with kosher salt and fresh ground black pepper.
- Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons chopped cilantro.
- Spoon the mixture into the poblano peppers and top with the remaining cheese. Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through. Sprinkle with the remaining chopped cilantro.
Notes
- For best results, buy the largest poblano pepper you can find. Choose large, firm peppers without blemishes or any sign of decay. Slice the top 1/4-1/3 of the pepper lengthwise above the stem. You can use a small paring knife to help, so you have a large pocket left for the stuffing.
- Prepare the stuffing up to a day in advance.
- Garnish with enchilada sauce, sour cream, or chopped cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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TAYLER ROSS
I made these peppers with dinner last night and they were incredible! We will be making them often
Emily
These are packed with flavor and cheesy goodness! The whole family loved these and asked when are we having these again? I’ll be serving this up for next game day for sure!
Beth Pierce
Thanks, Emily! So glad that the family loved the stuffed Poblano Peppers
Carrie Robinson
These are stuffed with everything good! They are absolutely delicious. 🙂
Alex’s Mom
So good! Not spicy, just super flavorful. Served with guacamole and cheddar/hot pepper biscuits and it was a fabulous dinner. Definitely a keeper!
Beth Pierce
Thanks so much! So glad that you liked them!
Juliane
I have to try this!
Sandra
Everyone at my house really loved this! So good and delicious!
Allyson Zea
I love poblano peppers so much! Trying this one!
Beti
My family would love these! They are SO delicious!
katerina
Oh my, these are incredible! I bet they taste amazing! I can’t wait to try them out!
Erin
These Stuffed Poblano Peppers sound delicious right about now!
Betsy
Super delicious! Not too spicy! So fun to have a stuffed pepper recipe that isn’t “traditional”!
Katie
This sounds like something that my family would totally love. Would make a great appetizer too!
Bud Vanvelzor
Can you stuff them and freeze them
Beth Pierce
Yes you can. Enjoy!!
Mindy
I’m going to replace the rice with rices cauliflower. It will take on all the other flavors and make this a low carb dish. Will probably have to reduce the chicken broth or it will have too much liquid.
Guidi
Made these tonight, substituted riced cauliflower for rice…I’m keto they were the bomb♥️
Beth Pierce
I am so glad that you like them. I love them too. I have not made them in a while so I need to put them on the weekly plan.
Sally
Amazing!
Judy
I will have to try this. Hubby likes both ingredients
bpierce
I think he will love them.