If you’re craving a vibrant and flavorful dish that feels like a warm hug on a plate, this Stuffed Poblano Peppers Recipe is exactly what you need. It brings together the smoky charm of roasted poblano peppers with a hearty filling of spiced meat, rice, black beans, and corn, all topped with gooey melted cheese. This recipe is not only a feast for the eyes but also perfectly balanced with textures and bold flavors that will have you going back for seconds. Whether you’re cooking for family or friends, these stuffed peppers are a guaranteed crowd-pleaser that celebrate the best of Mexican-inspired comfort food.
Ingredients You’ll Need
Don’t be intimidated by this Stuffed Poblano Peppers Recipe – the ingredients are simple but play crucial roles in delivering a dish bursting with flavor, texture, and color. Each component complements the others, creating a satisfying and well-rounded meal.
- 4 large poblano peppers: These mild peppers provide a smoky flavor and a perfect vessel for stuffing.
- 1 tablespoon olive oil: Adds richness and helps soften the filling ingredients.
- 1/2 lb ground beef or turkey: A savory protein choice that forms the hearty base of the filling.
- 1/2 cup onion, finely chopped: Brings sweetness and depth when sautéed.
- 2 cloves garlic, minced: Adds an aromatic punch that infuses the filling.
- 1 teaspoon ground cumin: Offers a warm, earthy spice that’s essential in Mexican cooking.
- 1/2 teaspoon smoked paprika: Gives a smoky undertone that echoes the roasted peppers.
- 1/2 teaspoon chili powder: Adds mild heat and complexity.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds a subtle kick to balance the seasoning.
- 1 cup cooked rice: Provides body and a comforting, chewy texture.
- 1/2 cup black beans (drained and rinsed): Adds protein, creaminess, and vibrant color.
- 1/2 cup corn kernels (fresh or frozen): Offers natural sweetness and bright pops of texture.
- 1 cup shredded Monterey Jack or cheddar cheese, divided: Melts into a luscious, gooey topping that binds it all together.
- 1/2 cup tomato sauce or salsa: Brings moisture and tangy, rich flavor.
- Chopped cilantro and lime wedges for garnish: Freshness and zesty brightness to finish the dish.
How to Make Stuffed Poblano Peppers Recipe
Step 1: Roast and Prepare the Poblanos
Start by preheating your oven to 375°F (190°C). Arrange the poblano peppers on a baking sheet and roast them for about 10 to 15 minutes, turning occasionally. You’ll know they’re ready when their skin is blistered and slightly charred. This roasting step is key to unlocking the pepper’s smoky sweetness and softening the skin for peeling. Once out of the oven, let the peppers cool just enough so you can handle them comfortably, then peel off their blistered skins, making a slit down the center, and carefully remove all the seeds. This preparation means your peppers are now perfectly ready to be stuffed.
Step 2: Cook the Filling
While the peppers cool, heat olive oil in a skillet over medium heat. Add your ground meat and cook, breaking it apart with a spoon, until it’s nicely browned. Next, stir in chopped onions and garlic, cooking them for 2 to 3 minutes until they soften and become aromatic. This base mixture lays down the savory foundation for the filling. Now add your spices – cumin, smoked paprika, chili powder, salt, and black pepper. These spices bring that signature Mexican-inspired warmth and flavor to the dish. Give everything a good stir to coat the meat and aromatics.
Step 3: Combine the Filling Ingredients
Once your spiced meat and aromatics are ready, stir in the cooked rice, black beans, and corn kernels. These ingredients add a fantastic mix of textures and bulk to the filling. Then add half of your shredded cheese – this will melt into the filling, making it extra creamy and luscious. Finally, pour in the tomato sauce or salsa, which ties all the flavors together with a tangy, slightly spicy note. Mix everything thoroughly and remove the pan from the heat.
Step 4: Stuff and Bake the Peppers
Carefully fill each roasted poblano pepper with your vibrant filling mixture and arrange them snugly in a baking dish. Sprinkle the remaining cheese over the top of the stuffed peppers, then pop the dish into the oven uncovered. Bake for 15 to 20 minutes, or until the cheese on top is melted, bubbly, and showing those irresistible golden spots. This baking step melds the flavors even more and gives you a beautifully gooey finish that makes this Stuffed Poblano Peppers Recipe a real standout.
How to Serve Stuffed Poblano Peppers Recipe
Garnishes
Fresh garnishes can elevate your dish instantly. Chopped cilantro adds a splash of green and a lively herbal note, while lime wedges bring a bright citrus punch. A squeeze of lime just before eating cuts through the richness of the cheese and meat, making every bite fresh and vibrant.
Side Dishes
These peppers pair wonderfully with simple sides like a crisp green salad or Mexican-style rice to keep things balanced. You can also serve them alongside creamy guacamole or a dollop of sour cream for a cool, refreshing contrast. Beans, corn salad, or even tortilla chips are fantastic options that complement the bold flavors.
Creative Ways to Present
If you’re hosting a dinner, consider halving the stuffed peppers to create appetizer-sized portions perfect for sharing. You could also serve the filling mixture as a filling for tacos or as a topping for nachos on game day. For a vibrant presentation, use a platter garnished with extra cilantro, lime wedges, and a drizzle of salsa verde on the side.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed poblano peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting, making lunchtime the next day even better. Just cover tightly so they don’t dry out.
Freezing
You can freeze these peppers successfully for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag. When you’re ready, thaw them in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers in an oven set to 350°F (175°C) for about 15–20 minutes until warmed through and the cheese is melty. You can also microwave them, but the oven helps keep the peppers tender and the filling cohesive without getting soggy.
FAQs
Can I make this Stuffed Poblano Peppers Recipe vegetarian?
Absolutely! Simply omit the ground meat and increase the amount of black beans and corn in the filling. You can also add veggies like diced zucchini or mushrooms to keep it hearty and delicious.
Are poblano peppers spicy?
Poblano peppers have a mild to medium heat level, much milder than jalapeños. Roasting them softens their heat further, making them perfect for stuffing without overpowering the dish.
What cheese works best for this recipe?
Monterey Jack and cheddar are traditional favorites and melt beautifully. You can experiment with pepper jack for a little extra kick or even mozzarella for a gooey stretch.
Can I prepare this recipe ahead of time?
Yes! You can roast and peel the peppers, prepare the filling, and stuff the peppers the day before baking. Just cover and refrigerate, then bake them fresh before serving for the best texture and flavor.
What’s the best way to peel roasted poblanos?
After roasting and cooling the peppers slightly, peel off the blistered skin carefully using your fingers or a small knife. Avoid rinsing under water as it can wash away some flavor and make the peppers soggy.
Final Thoughts
I can’t recommend this Stuffed Poblano Peppers Recipe enough for anyone who loves bold, comforting, and wholesome meals. It’s a wonderful way to bring a bit of fiesta into your kitchen without complicated steps or exotic ingredients. Next time you’re in the mood to impress your family or friends, give these stuffed peppers a try—you’ll thank yourself for every delicious bite!
Print
Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious and healthy Stuffed Poblano Peppers filled with a flavorful mixture of seasoned ground beef or turkey, rice, black beans, corn, and melted cheese, baked to perfection. This gluten-free Mexican main course is perfect for a satisfying dinner and can be easily adapted to vegetarian diets.
Ingredients
Peppers
- 4 large poblano peppers
- 1 tablespoon olive oil
Filling
- 1/2 lb ground beef or turkey
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 1/2 cup tomato sauce or salsa
Garnish
- Chopped cilantro
- Lime wedges
Instructions
- Roast the Poblano Peppers: Preheat your oven to 375°F (190°C). Place the whole poblano peppers on a baking sheet and roast them for 10 to 15 minutes, turning occasionally until their skins are blistered. Remove from the oven and allow them to cool enough to handle.
- Prepare the Peppers: Once cooled, peel off the blistered skin carefully. Make a slit along the center of each pepper and remove the seeds, creating a cavity for the stuffing.
- Cook the Filling: Heat the olive oil in a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it into small pieces with a spoon. Add the finely chopped onions and minced garlic, and continue cooking for 2 to 3 minutes until the onions soften.
- Season and Combine Filling: Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Then add the cooked rice, black beans, corn kernels, and half of the shredded cheese. Pour in the tomato sauce or salsa and mix everything thoroughly. Remove the skillet from the heat.
- Stuff the Peppers: Carefully spoon the filling into each prepared poblano pepper, filling them generously. Place the stuffed peppers upright in a baking dish.
- Bake: Sprinkle the remaining shredded cheese on top of the stuffed peppers. Bake uncovered in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped cilantro, and serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a vegetarian option, omit the meat and increase the quantity of black beans and corn. You can also add diced zucchini or mushrooms to the filling.
- These stuffed peppers pair excellently with a side of sour cream or guacamole for added creaminess.
- Peeling the poblano peppers after roasting can be easier if you cover them with a kitchen towel to steam for a few minutes before peeling.
- Using fresh or frozen corn kernels works equally well in this recipe.
