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
Scale
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.
