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Stuffed Poblano Peppers

Vibrant stuffed poblano peppers filled with seasoned ground beef, corn, black beans, and melted cheese, offering a delightful and flavorful meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the peppers
  • 4 pieces poblano peppers Fresh and firm
For the filling
  • 1 pound ground beef Savory richness for protein boost
  • 1 medium onion, diced Adds depth of flavor
  • 2 cloves garlic, minced Enhances flavor
  • 1 tablespoon chili powder Adds warmth
  • 1 teaspoon ground cumin Creates earthy flavor
  • 1 cup cooked white rice Filling agent
  • 1 cup corn, canned or frozen Adds sweetness
  • 1 can fire-roasted diced tomatoes Smoky undertone
  • 1 teaspoon Kosher salt Essential seasoning
  • 1/2 teaspoon freshly ground black pepper Adds kick of heat
  • 2 cups shredded Mexican blend cheese Melts beautifully
  • 2-3 tablespoons chopped cilantro For garnish and freshness

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut 1/4-1/3 off the lengthwise side of each poblano pepper, then remove veins and seeds.
Baking the Peppers
  1. Place the peppers cut-side up on a parchment-lined baking sheet and bake for 12-15 minutes, or until somewhat soft.
Preparing the Filling
  1. In a large skillet over medium heat, cook the ground beef while breaking it apart; drain excess grease halfway through.
  2. Mix in the diced onion and continue cooking until the beef is browned and the onion is soft.
  3. Lower the heat, and stir in minced garlic, chili powder, and ground cumin; cook for 1 minute while stirring.
  4. Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes; simmer for a few minutes over low heat.
  5. If the mixture gets too thick, add a couple of tablespoons of broth or water until it reaches a desired consistency.
  6. Add Kosher salt and freshly ground black pepper to taste; remove from the heat and cool slightly.
  7. Stir in 1 cup of cheese and 2-3 tablespoons of chopped cilantro into the filling mixture.
Assembling and Baking
  1. Spoon the filling mixture into the prepared poblano peppers, then top with the remaining cheese.
  2. Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted and the peppers are heated through.
  3. Before serving, sprinkle with the remaining chopped cilantro for a fresh touch.

Notes

Choosing fresh poblano peppers is crucial. For an extra smoky flavor, consider roasting the peppers over an open flame. The dish is great for leftovers, and can be easily stored in the fridge or freezer.