If you’re craving a flavorful and hearty dish that excites your taste buds with every bite, this Baked Stuffed Poblano Peppers Recipe is an absolute winner. Imagine tender poblano peppers filled with a smoky, savory mix of ground meat, rice, black beans, and melted cheese, all baked to perfection for a comforting meal that’s perfect any day of the week. It’s simple enough for weeknight dinners but also special enough to impress guests without breaking a sweat.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing a unique taste, texture, and color that make this dish vibrant and delicious. From the robust poblano peppers to the rich blend of spices and hearty fillings, every element plays a crucial role in creating an unforgettable meal.
- 4 large poblano peppers: Mildly spicy and perfect for stuffing, they add a beautiful green hue and subtle heat.
- 1 tablespoon olive oil: Helps sauté the veggies and adds a lovely richness to the filling.
- 1/2 cup chopped onion: Brings sweetness and depth when cooked down.
- 2 cloves garlic, minced: Punctuates the filling with a savory, aromatic punch.
- 1 pound ground beef or ground turkey: Provides protein and a satisfying texture; turkey keeps it lighter.
- 1 teaspoon ground cumin: Adds earthy warmth and smokiness.
- 1 teaspoon chili powder: Boosts the southwestern flavor profile.
- 1/2 teaspoon smoked paprika: Gives a subtle smoky undertone that complements the peppers beautifully.
- Salt and pepper to taste: Essential seasonings that balance all the flavors perfectly.
- 1 cup cooked rice: Offers body and soak-up texture to the filling.
- 1 cup canned black beans, drained and rinsed: Adds creaminess and protein, plus a nice visual contrast.
- 1 cup shredded cheddar or Monterey Jack cheese, divided: Melts beautifully on top and inside for a luscious finish.
- 1/2 cup salsa: Injects some acidity and zest into the savory mixture.
- Fresh cilantro for garnish (optional): Brings a fresh, herbal brightness that lifts the dish.
How to Make Baked Stuffed Poblano Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Gently cut a slit down the center of each poblano pepper and carefully remove the seeds and membranes while keeping each pepper intact. This prep lets the filling nestle inside while preserving their shape throughout baking.
Step 2: Cook the Filling
Heat olive oil over medium heat in a skillet. Sauté the chopped onion until softened and translucent, about 2 to 3 minutes. Toss in the minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef or turkey, breaking it apart with a spoon, and cook until fully browned. This step builds the savory base of your filling.
Step 3: Season and Mix
Once the meat is cooked, stir in the cumin, chili powder, smoked paprika, salt, and pepper, ensuring every bite is seasoned just right. Then fold in the cooked rice, black beans, half of the shredded cheese, and salsa. Mix thoroughly and cook for another couple of minutes so the flavors marry perfectly while the filling warms up.
Step 4: Stuff and Bake
Carefully spoon the filling into each pepper, packing it nicely but without overfilling to avoid spillage. Place these beautiful stuffed peppers in a greased baking dish. Sprinkle the remaining shredded cheese generously over the tops. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an extra 10 minutes, letting the peppers become tender and the cheese melt into bubbly perfection.
How to Serve Baked Stuffed Poblano Peppers Recipe
Garnishes
A sprinkle of fresh cilantro on top adds a lively, herbal contrast that brightens the smoky, cheesy filling. Alternatively, a dollop of sour cream or a squeeze of fresh lime juice can bring wonderful creaminess and acidity to the plate.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad, warm corn tortillas, or a light avocado cucumber salad. The freshness on the side complements the rich, hearty flavors of the stuffed poblano peppers without overwhelming the palate.
Creative Ways to Present
For a fun twist, slice the stuffed peppers into rounds and serve as party appetizers. Layering the filling in a casserole dish with layers of sliced poblano peppers creates a delightful baked casserole that you can scoop out family-style. The possibilities are endless to keep it exciting!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They maintain their delicious flavor and texture, making for quick, satisfying meals later on.
Freezing
You can freeze baked stuffed poblano peppers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They keep well for up to 2 months, perfect for meal prepping or an anytime dinner rescue.
Reheating
To reheat, thaw frozen peppers overnight in the fridge if possible, then warm in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Alternatively, microwave on medium power, but oven reheating helps retain the pepper’s texture best.
FAQs
Can I make this Baked Stuffed Poblano Peppers Recipe vegetarian?
Absolutely! Simply omit the meat and add extra black beans or sautéed veggies like zucchini, corn, or mushrooms to keep the filling hearty and satisfying.
How spicy are poblano peppers?
Poblanos have a mild to moderate heat level, much gentler than jalapeños. If you prefer less heat, roasting and peeling them can tone down the spice even more.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead and refrigerated. Stuff the peppers and bake them just before serving for a stress-free, fresh meal.
What cheese works best for this recipe?
Cheddar and Monterey Jack are ideal because they melt beautifully and offer a nice balance of flavor. Feel free to mix or use any melty cheese you love.
Can I use brown rice instead of white rice?
Definitely. Brown rice adds extra fiber and a nuttier taste, though it may change the cooking time slightly if you’re cooking rice from scratch.
Final Thoughts
This Baked Stuffed Poblano Peppers Recipe is truly one of those dishes you’ll come back to again and again. Its comforting blend of flavors, simple preparation, and the impressive presentation make it a keeper in any home cook’s recipe collection. Give it a try soon—you might just find your new favorite dinner!
Print
Baked Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Baked Stuffed Poblano Peppers are a delicious and hearty Mexican-inspired main course. Large poblano peppers are filled with a flavorful mixture of ground beef or turkey, rice, black beans, and spices, then baked with melted cheese on top. This recipe is perfect for a comforting yet healthy meal, with options to make it vegetarian by swapping out the meat for extra beans or vegetables.
Ingredients
Peppers
- 4 large poblano peppers
Filling
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1/2 cup shredded cheddar or Monterey Jack cheese (to mix in filling)
- 1/2 cup salsa
Topping
- 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
Garnish (optional)
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut a slit down the center of each poblano pepper and carefully remove the seeds and membranes without breaking the pepper. Set the peppers aside for stuffing.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Cook Meat: Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through.
- Season and Combine: Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Next, add the cooked rice, black beans, 1/2 cup of the shredded cheese, and salsa. Mix well and heat through until combined evenly.
- Stuff Peppers: Carefully spoon the filling into each poblano pepper, ensuring they are fully stuffed but not overfilled. Place the stuffed peppers in a greased baking dish.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese over the stuffed peppers. Cover the baking dish with foil and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Garnish and Serve: Optionally garnish with fresh cilantro before serving warm for a delicious meal.
Notes
- You can make this dish vegetarian by omitting the meat and adding extra beans or sautéed vegetables like zucchini or corn.
- These stuffed peppers can be prepped ahead of time and baked later for an easy and convenient meal.
