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Stuffed Poblano Peppers: A Flavorful and Hearty Dinner Recipe

Stuffed Poblano Peppers
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These Stuffed Poblano Peppers are a flavorful and hearty dinner option that’s easy to make with simple ingredients. Packed with ground beef, rice, black beans, and melted cheese, this dish is a crowd-pleaser. Perfect for a weeknight meal or entertaining guests!

Ingredients

Scale
  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (453.59 grams)
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt (use half if using table salt)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup cooked rice (200 grams)
  • 1 cup black beans (260 grams), drained and rinsed
  • 15 ounces tomato sauce (425 grams)
  • 4 ounces green chiles (113 grams), drained
  • 2 1/2 cups Monterey Jack cheese (282.5 grams), shredded and divided
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Prepare Peppers: Wash the poblano peppers, cut them in half lengthwise, and remove the ribs and seeds. Place them cut-side down on the baking sheet, rub lightly with olive oil, and roast for 8 minutes. Reduce oven temperature to 350°F (175°C) after roasting.
  3. Cook Filling: In a large skillet over medium heat, cook the ground beef, breaking it up as it browns. Add the onion and garlic, and sauté until the onion is soft (5-7 minutes). Drain excess grease. Season with chili powder, cumin, paprika, and salt.
  4. Combine Ingredients: Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of shredded cheese. Taste and adjust seasoning if needed.
  5. Stuff Peppers: Divide the filling evenly among the roasted poblano peppers. Top with the remaining cheese.
  6. Bake: Bake uncovered at 350°F (175°C) for 25 minutes, or until the cheese is melted and bubbly.
  7. Serve: Garnish with fresh cilantro if desired, and serve immediately.

Notes

  1. Pepper Prep: To make cutting and cleaning the poblano peppers easier, use a small paring knife to remove the seeds and ribs.
  2. Spice Level: Poblano peppers are mild, but if you prefer a spicier kick, add a pinch of cayenne pepper to the filling.
  3. Rice Choice: Use long-grain white rice or brown rice for a healthier twist. Cook it ahead of time to save time.
  4. Cheese Swap: Monterey Jack cheese melts beautifully, but you can substitute with cheddar or a Mexican cheese blend.
  5. Make Ahead: Assemble the stuffed peppers a day in advance, cover, and refrigerate. Bake just before serving.

Nutrition

Find it online: http://recipes.swedishinarabic.net/stuffed-poblano-peppers-a-flavorful-and-hearty-dinner-recipe/