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
Scale
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.
