Easy Taco Stuffed Poblano Peppers

These simple taco stuffed poblano peppers are hearty, flavorful, and so easy to make! Packed with seasoned ground beef, black beans, corn, and rice, then smothered in enchilada sauce and cheese, they’re the perfect weeknight dinner.

Easy Stuffed Poblano Peppers Recipe

• Ready in under an hour with simple pantry staples and minimal prep
• Bold Tex-Mex flavors baked into tender poblano peppers, the whole family will love

Ingredients for Stuffed Poblano Peppers

• Ground Beef: Provides a rich, savory base for the filling. You can substitute ground turkey or ground chicken if you prefer.
• Taco Seasoning: Adds all the classic Mexican-inspired flavor without extra measuring. Use a homemade taco seasoning blend or a packet from the store if that’s what you have on hand.
• Poblano Peppers: Mild and earthy, these are perfect for stuffing. You could use bell peppers for another delicious option.
• Spanish Rice: Microwave rice makes this dinner a breeze because the rice cooks right in the oven inside the pepper!
• Corn: Adds a little sweetness and crunch. Frozen corn works too—just thaw/cook before mixing in.
• Black Beans: Bring delicious, earthy flavor. Substitute with pinto beans if you prefer.
• Red Enchilada Sauce: Coats the filling with warm, tangy flavor. Green enchilada sauce works if you want a zestier variation.
• Diced Green Chilies: Add subtle heat and depth. You can skip these or swap for mild diced jalapenos.
• Colby Jack Cheese: Melts beautifully and adds creamy richness. Cheddar, Monterey Jack, or a Mexican cheese blend would work as well.

How to Make Stuffed Poblano Peppers

Brown the beef. Heat a large saute pan over medium-high heat. Add the ground beef and a couple pinches of salt and pepper. Brown, crumbling it as it cooks. Stir in taco seasoning and set aside.

Prep the peppers. While the beef cooks, slice poblanos in half lengthwise. Remove ribs and seeds, leaving stems attached. Place cut side up in a greased 9×13 baking dish.

Prepare the filling. In a large bowl, add the cooked beef, uncooked Spanish rice, corn, black beans, enchilada sauce, green chilies, and another pinch of salt and pepper.

Combine. Mix until everything is well combined.

Stuff and top. Spoon the filling evenly into each poblano half. Top with shredded Colby Jack cheese.

Bake. Bake uncovered at 350 degrees for 35–40 minutes, until peppers are fork-tender and the cheese is melted and bubbly.

Garnish and serve. Top with sour cream and fresh chopped cilantro just before serving.

Tips for Making Stuffed Poblano Peppers

• Add hot sauce or jalapeños to the mix if you prefer a spicier filling.
• If you have leftover filling after stuffing the peppers, save it for an easy quesadilla filling for lunch later in the week!
• Top these stuffed peppers with whatever you’d like! Sour cream and cilantro are delicious options, but you can also add sliced avocado, sliced jalapenos, pico de gallo, or restaurant-style salsa.

Make-Ahead Instructions

• You can prep the filling up to 2 days ahead and store it in the fridge.
• When ready to cook, fill the peppers, top with cheese, and bake as directed.
• Plan to add a bit more baking time to account for the colder temperature.

Storing Leftovers

Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.

Freezing Stuffed Poblano Peppers

• Cool completely, then transfer to a freezer-safe container.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Stuffed Poblano Peppers

• Reheat in a 350-degree oven for 20–25 minutes.
• Microwave individual portions for a couple minutes until heated through.
• Season to taste before serving.

Serving Suggestions

• creamy street corn pasta salad
• easy cornbread casserole
• cheesy Rotel dip
• creamy smoked queso
• jalapeno popper potato skins

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