We love Mexican food recipes, and some of my family’s favorites include tacos al pastor and chicken enchilada casserole. When I’m looking to mix things up a bit, I serve these stuffed poblano peppers for a unique and unexpected dinner with tons of flavor. Stuffed bell peppers are a classic dish that never goes out of style, but this zesty Mexican version kicks things up a notch. These poblano peppers are filled with a savory blend of meat, rice, beans and cheese for an easy yet satisfying meal.
Stuffed Poblano Peppers Ingredients
To make this recipe, you will need poblano peppers, vegetable oil, ground beef, garlic, taco seasoning, cooked white rice, black beans, corn, tomatoes, Monterey jack cheese and cilantro.
How Do You Make Stuffed Poblano Peppers?
This recipe starts with prepping your peppers. Slice the tops off the peppers, then remove the ribs and seeds. I find it easiest to remove the seeds and ribs with a serrated grapefruit spoon or a small paring knife. Preheat the oven, and coat a baking sheet with cooking spray. Place the peppers on the pan, then bake them until they start to soften. While the peppers are in the oven, prepare the filling. Brown the ground beef in a pan or large skillet, then add the garlic and some taco seasoning. Next, add rice, beans, corn, tomatoes and some of the cheese to the pan. Stir everything together, then divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top of the peppers, then bake until the cheese melts. Top with cilantro, then serve.
Tips For Stuffed Poblano Peppers
Look for large, firm chilis without any wrinkled spots that have fresh looking stems. You just want to slice the very top off the pepper right where the base of the stem begins, do not cut the peppers in half. You can assemble the peppers up to 8 hours before you plan to bake them. You may need to add another 5-10 minutes in the oven to compensate for starting with cold peppers. Serve your peppers with side dishes such as Mexican salad, avocado corn salad or Mexican fruit cups. You can also add toppings such as salsas like salsa verde, a dollop of sour cream, or sauces like enchilada sauce.
Stuffed Poblano Pepper Variations
There are so many different ways to customize this recipe to your personal tastes.
Protein: Try diced chicken, ground turkey, ground pork or chorizo instead of the ground beef. Beans: Pinto beans are a great substitute for black beans. Vegetables: You can add other veggies to the mix such as onion, red bell pepper or zucchini. Cheese: I typically use Monterey Jack cheese for this recipe, but cheddar cheese or pepper jack cheese are also great choices. Flavorings: Feel free to add more spices to the filling like cumin, chili powder, black pepper, and lime juice. Grains: Instead of white rice you can use quinoa or brown rice. Cauliflower rice also works for a low carb option.
These peppers have it all, they’re the perfect blend of meat, cheese, beans and rice. It’s almost like a burrito without the tortilla! Stuffed poblano peppers are sure to become a family favorite.
