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Stuffed Poblano Peppers

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These 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.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: Mexican/American

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 packet (3 tablespoons) taco seasoning
  • 4-6 poblano peppers
  • 8.8 ounce microwaveable bag of Spanish rice, uncooked
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) black beans, drained and rinsed
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chilies
  • 8 ounces shredded Colby jack cheese
  • sour cream, for garnish
  • fresh chopped cilantro, for garnish
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large saute pan over medium-high heat. Brown the ground beef, crumbling it with a spatula as it cooks. Stir in taco seasoning.
  3. While the meat is cooking, slice peppers in half lengthwise and remove the ribs and seeds, leaving the stems intact. Place in a lightly greased 9×13 baking dish.
  4. In a large bowl combine seasoned ground beef, Mexican rice, corn, black beans, enchilada sauce, green chilies, and a large pinch of salt and pepper.
  5. Divide the filling evenly between the halved poblano peppers. Top with shredded cheese.
  6. Bake for 35-40 minutes or until the peppers are tender and the filling is warmed through.
  7. Garnish with sour cream and fresh chopped cilantro and enjoy!
  8. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • 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.

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 287
  • Sugar: 4.3 g
  • Sodium: 662.7 mg
  • Fat: 12.2 g
  • Carbohydrates: 21.9 g
  • Fiber: 4.5 g
  • Protein: 23.7 g
  • Cholesterol: 63.9 mg

Find it online: https://midwestfoodieblog.com/stuffed-poblano-peppers/