Stuffed Poblano Peppers

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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.

Cheesy stuffed poblano peppers on a parchment covered baking sheet.

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.

A close up view of stuffed poblano peppers with ground beef, onion, garlic, white rice, corn, black beans, fire-roasted tomatoes, and melty Monterey Jack and cheddar cheese.

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.

Six baked and stuffed poblano peppers on a baking sheet.

Frequently Asked Questions

Can I substitute other ground meats like chorizo?

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.

What other cheese can I use?

Use a Mexican blend cheese or cheddar cheese, Monterey Jack cheese, or queso quesadilla cheese.

Can I freeze these stuffed poblanos?

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.

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