Description
Craving something warm, cheesy, and full of bold flavor? These Stuffed Poblano Peppers are the perfect answer to easy dinner ideas. Packed with spiced ground beef, black beans, corn, and melty cheese, they deliver comfort in every bite. Ideal for busy weeknights or when you need a meal prep win, this dish doubles as a quick dinner and a healthy snack option. With its blend of textures, vibrant Southwest flavor, and oven-to-table presentation, this is one easy recipe you’ll want to make on repeat. From hearty food ideas to nutritious dinner ideas, this one checks all the boxes.
Ingredients
6 large poblano peppers
1 lb ground beef
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 cup 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
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
Fresh chopped cilantro (optional)
Sour cream or avocado (optional)
Instructions
1. Preheat oven to 375°F (190°C). Slice poblano peppers in half lengthwise and remove seeds. Optionally, broil for 5–7 minutes to blister the skin, then peel.
2. In a skillet, heat olive oil over medium. Sauté onion for 3–4 minutes, then add garlic and cook for 1 more minute.
3. Add ground beef to the skillet. Cook until browned. Drain any excess fat.
4. Stir in drained diced tomatoes, black beans, corn, rice, and spices. Cook for 5 minutes to blend flavors. Remove from heat and mix in 1 cup of cheese.
5. Place poblano halves in a baking dish. Spoon the filling evenly into each pepper.
6. Top with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly.
7. Rest for 5 minutes. Garnish with cilantro. Serve with sour cream or avocado if desired.
Notes
Roasting the peppers enhances smokiness and makes them easier to digest.
Use freshly shredded cheese for best melt and flavor.
Prepare the filling a day in advance for quicker weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg