Delicious Stuffed Poblano Peppers

This hearty Stuffed Poblano Peppers recipe transforms humble ingredients into a satisfying dinner that always impresses. The combination of savory ground beef, rice, black beans, and melty cheese nestled inside roasted poblano peppers creates a meal that's both comforting and exciting.

I first made these stuffed poblanos when looking for a creative way to use leftover rice, and they've become a regular in our dinner rotation. My husband now requests them whenever he sees poblanos at the grocery store.

Ingredients

• Poblano peppers: Large ones work best as they hold more filling and provide the perfect mild heat level
• Olive oil: Helps the peppers roast to perfection with a slight char
• Ground beef: Provides hearty protein; look for 85/15 for best flavor without excess grease
• Yellow onion and garlic: Create an aromatic flavor base that elevates the filling
• Chili powder, cumin, and paprika: The perfect Mexican inspired spice blend
• Kosher salt: Remember table salt is more concentrated, so use half if substituting
• Cooked rice: Use leftover rice for best texture; medium or long grain varieties work well
• Black beans: Add protein, fiber, and heartiness; rinse canned beans for best flavor
• Tomato sauce: Binds everything together with rich flavor
• Green chiles: Add mild heat and authentic flavor
• Monterey Jack cheese: Melts beautifully for that irresistible cheese pull
• Fresh cilantro: Optional but adds bright, fresh flavor as garnish

Step-by-Step Instructions

Prepare the Peppers:

Preheat your oven to 425°F and line a baking sheet with parchment. Wash poblanos carefully then slice lengthwise down the middle. Remove all seeds and white membrane which holds most of the heat. Place cut side down on the baking sheet and rub lightly with olive oil. This initial roasting step softens the peppers and brings out their flavor.

Create the Filling:

While peppers roast, start cooking ground beef in a large skillet over medium heat. Use a wooden spoon to break it into small pieces as it browns. Once beef begins showing color, add diced onion and minced garlic. This layering of ingredients ensures proper cooking of each component. Continue cooking until onions are translucent, about 5 to 7 minutes, then drain any excess fat. Season with your spice blend evenly.

Combine the Mixture:

To your seasoned beef mixture, add the precooked rice, black beans, tomato sauce, green chiles, and 1 cup of cheese. Stir until everything is evenly distributed. The warm mixture will slightly melt the cheese creating a cohesive filling. Taste now and adjust salt and pepper; this is your last chance to perfect the seasoning.

Fill and Bake:

Lower oven temperature to 350°F. Take the partially roasted poblanos and fill each half generously with the beef mixture, mounding slightly. Top with remaining cheese, making sure to cover the filling completely. The cheese will form a delicious golden crust while keeping moisture in. Bake uncovered for 25 minutes until cheese is bubbly and peppers are completely tender.

Save This

The green chiles are my secret ingredient here. While they might seem similar to the poblanos, they add a completely different dimension of flavor. My grandmother first taught me to use them in Mexican dishes and they always remind me of cooking in her kitchen as a child.

Storage Solutions

These stuffed poblanos keep beautifully in the refrigerator for up to 4 days. Store them in an airtight container and reheat individual servings in the microwave for 2 minutes or until heated through. For best results, cover with a damp paper towel while microwaving to keep them moist. You can also freeze the fully cooked peppers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Ground turkey or chicken can replace beef for a lighter option. For a vegetarian version, omit the meat and double the beans, or add chopped mushrooms sautéed until their moisture evaporates. Brown rice, quinoa, or cauliflower rice work well for different dietary needs. If Monterey Jack is unavailable, cheddar or pepper jack make excellent substitutes with slightly different flavor profiles.

Serving Suggestions

Serve these stuffed poblanos with a simple side salad dressed with lime vinaigrette for a complete meal. A dollop of sour cream or Greek yogurt on top helps balance the mild heat. For a more substantial spread, add Mexican rice or cilantro lime rice alongside. A simple avocado salad makes an excellent fresh counterpoint to the rich peppers. For casual entertaining, set up a toppings bar with extra cheese, diced avocado, sliced jalapeños, and chopped fresh cilantro.

Common Queries

→ Can I make stuffed poblano peppers ahead of time?

Yes! You can prepare the entire dish up to the point of the final baking, then cover and refrigerate for up to 24 hours. When ready to serve, simply bake at 350°F for about 30 minutes until heated through and the cheese is melted and bubbly.

→ How spicy are poblano peppers?

Poblano peppers are generally mild to medium on the heat scale. They offer a rich, slightly earthy flavor with just a touch of heat. Roasting them as directed in this recipe further mellows their spiciness while enhancing their natural sweetness.

→ Can I substitute the ground beef with something else?

Absolutely! Ground turkey, chicken, or plant-based meat alternatives work wonderfully. You could also use finely chopped mushrooms or additional beans for a vegetarian version, adjusting the seasonings accordingly to maintain rich flavor.

→ What sides pair well with stuffed poblano peppers?

These peppers pair beautifully with a simple green salad, Mexican-style street corn, cilantro lime rice, or warm tortillas. A dollop of sour cream or guacamole on top of the peppers also makes a delicious addition.

→ Can I freeze stuffed poblano peppers?

Yes, they freeze well! Prepare and bake them completely, then allow to cool. Freeze individual portions or the entire dish well-wrapped for up to 3 months. Reheat from frozen at 350°F for about 45 minutes or until heated through.

→ What can I substitute for Monterey Jack cheese?

If Monterey Jack isn't available, try using pepper jack for a spicier option, cheddar for a sharper flavor, or a Mexican cheese blend. Mozzarella also works well for its excellent melting properties.