Stuffed Poblano Peppers

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Stuffed Poblano Peppers are a warm, hearty, and irresistibly cheesy dish that brings bold flavors straight to your dinner table. With their mild heat and smoky essence, poblano peppers serve as the perfect edible vessel for a savory filling of black beans, corn, seasoned ground beef, and melted cheese. This is comfort food with a Southwest twist—vibrant, filling, and layered with textures that satisfy in every bite.

Whether you’re looking to spice up your weeknight meals or impress guests with something a little different, this dish delivers on all fronts. It’s not just delicious—it’s also a visually stunning, oven-to-table kind of recipe that works for casual dinners or festive gatherings alike. Plus, it’s incredibly adaptable to vegetarian and gluten-free needs, making it a go-to for many occasions.

Why You’ll Love This Stuffed Poblano Peppers Recipe

• Bold, smoky flavor with just the right amount of heat
• Hearty and satisfying, great as a main course
• Easily customizable with different proteins or vegetarian swaps
• Simple ingredients with big payoff
• Perfect for meal prep or make-ahead dinners

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Preparation Phase & Tools to Use

To prepare Stuffed Poblano Peppers, having the right tools can make the process more efficient and enjoyable:

• Sharp Knife & Cutting Board: Essential for slicing the peppers and chopping vegetables.
• Large Skillet: Used to brown the meat and sauté your vegetables and spices. A nonstick or cast iron skillet works well.
• Mixing Bowl: For combining the cooked filling ingredients before stuffing.
• Baking Dish: A 9×13 inch dish is ideal for holding the peppers snugly while baking.
• Aluminum Foil: Helps cover the peppers while baking to prevent over-browning before cheese melts.

Each tool plays a role in ensuring the peppers cook evenly and hold their shape while absorbing all the delicious flavors of the filling.

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Preparation Tips

Start by charring or roasting the poblano peppers if you want an extra layer of smokiness—this step also softens them, making them easier to stuff and more pleasant to eat. Drain and rinse your black beans to avoid excess liquid, and be sure to cook off any moisture in the meat mixture to prevent soggy peppers. Don’t overfill the peppers; a heaping but tidy scoop works best to keep everything intact. Lastly, shred your own cheese for maximum meltability and flavor—pre-shredded cheese often includes anti-caking agents that can affect texture.

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Ingredients for this Stuffed Poblano Peppers Recipe

• 6 large poblano peppers
• 1 lb ground beef (or turkey, chicken, or plant-based substitute)
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup cooked white or brown rice
• 1 (14.5 oz) can diced tomatoes (drained)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• Fresh chopped cilantro (optional, for garnish)
• Sour cream or avocado (optional, for serving)

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Step 1: Prep the Poblano Peppers

Preheat your oven to 375°F (190°C). Slice each poblano pepper in half lengthwise and remove the seeds and membranes. If you prefer a smoky flavor, place them under the broiler for 5-7 minutes until the skins blister, then let them cool and peel off the skins.

Step 2: Cook the Filling

In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for 1 minute. Then add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked through. Drain excess fat if needed.

Step 3: Combine Filling Ingredients

Stir in the drained diced tomatoes, black beans, corn, cooked rice, and all the seasonings (chili powder, cumin, smoked paprika, oregano, salt, and pepper). Cook for 5 more minutes, letting the flavors blend. Remove from heat and stir in 1 cup of the cheese blend.

Step 4: Stuff the Peppers

Arrange the pepper halves in a large baking dish. Evenly divide the filling among the peppers, spooning it in generously.

Step 5: Bake the Stuffed Peppers

Top each pepper with the remaining shredded cheese. Cover the baking dish with aluminum foil and bake for 20 minutes. Then uncover and bake an additional 10 minutes until the cheese is bubbly and slightly golden.

Step 6: Serve and Garnish

Once out of the oven, let the peppers rest for 5 minutes before serving. Garnish with chopped cilantro and serve with sour cream or avocado slices on the side if desired.

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Notes

For the best texture and flavor, roast or broil the poblano peppers before stuffing them. It not only enhances their smokiness but also makes them easier to digest. You can prep the filling a day in advance, making it a perfect dish for entertaining or busy weeknights. Don’t skip the cheese blend—the combination of cheddar and Monterey Jack adds a rich, melty finish that perfectly complements the zesty filling.

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Watch Out for These Mistakes While Cooking

• Overcooking the peppers: If you roast them too long, they become too soft and hard to stuff or fall apart.
• Skipping the seasoning: Underseasoning the filling can make the whole dish bland. Taste and adjust before stuffing.
• Using too much liquid: Make sure your tomatoes are well drained and the filling isn’t too watery, or it will make the peppers soggy.
• Not pre-cooking the filling: Cooking the meat and aromatics beforehand ensures flavor depth and prevents undercooked ingredients.
• Overstuffing the peppers: This can lead to overflow in the oven. Fill just to the top edge.

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Storage Instructions

Store any leftover stuffed poblano peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals. For freezing, wrap each cooled pepper tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

• Calories: 380 per stuffed pepper
• Protein: 23g
• Carbohydrates: 25g
• Fiber: 5g
• Sugars: 4g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 520mg

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Frequently Asked Questions

Can I make this recipe vegetarian?

Yes! Simply omit the ground beef and add more beans or quinoa for a hearty plant-based version.

What can I use instead of poblano peppers?

Bell peppers are a great substitute if you want less heat. Anaheim peppers also work well.

Can I make this ahead of time?

Absolutely. Prepare the peppers and filling, then refrigerate unbaked for up to 24 hours. Bake when ready to serve.

Do I need to peel the poblano peppers?

Peeling is optional but recommended if you roast them. It makes the texture smoother and removes the tough outer skin.

How spicy are poblano peppers?

Poblanos are mild in heat, typically less spicy than jalapeños. Roasting them can mellow the flavor even more.

Can I freeze stuffed poblano peppers?

Yes, they freeze well. Wrap tightly and freeze after baking. Reheat in the oven until fully warmed.

What cheese works best for topping?

A mix of cheddar and Monterey Jack melts beautifully and balances the spices in the filling.

Can I add other vegetables to the filling?

Definitely! Chopped zucchini, spinach, or mushrooms can be great additions to bulk up the filling.

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Conclusion

Stuffed Poblano Peppers are a satisfying, flavor-packed dish that’s easy to customize and perfect for a crowd or a cozy dinner. Their rich combination of textures, cheesy top, and hearty filling makes them a standout in any meal plan. With make-ahead ease, freezer-friendly flexibility, and big flavor payoff, this is a recipe you’ll come back to again and again.

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