The Ultimate Guide to Delicious Stuffed Poblano Peppers
These stuffed poblano peppers remind me of my mother’s kitchen — where comfort met spice and love was served hot. Roasted until tender and filled with savory ground beef, rice, and melty cheese, this dish brings joy to every bite. Whether it’s your first time or a family favorite, this recipe is pure satisfaction.
- Prep Time: 20 min
- Cook Time: 30–40 min
- Total Time: 31 minute
Ingredients
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4 large poblano peppers
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1 lb ground beef or turkey
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1 cup cooked rice (white or brown)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp cumin
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1 tsp chili powder
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1 tsp oregano
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1 cup canned diced tomatoes (drained)
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1½ cups shredded cheese (cheddar, Monterey Jack, or blend)
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Salt & pepper to taste
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Olive oil for roasting
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Optional: fresh cilantro, sour cream, or avocado for topping
Instructions
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Roast Peppers: Preheat oven to 425°F (220°C). Rub poblano peppers with olive oil and roast 20 minutes, turning once, until charred and tender. Let cool, then peel skin and cut a slit down one side. Remove seeds carefully.
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Make Filling: In a skillet, cook ground beef with onions and garlic until browned. Add spices, tomatoes, and cooked rice. Stir well and simmer 5 minutes.
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Stuff Peppers: Gently fill each pepper with the beef-rice mixture. Place in a baking dish. Top with shredded cheese.
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Bake: Cover with foil and bake at 375°F (190°C) for 15 minutes. Uncover and bake 10 more minutes until cheese is golden and bubbly.
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Serve: Garnish with cilantro, sour cream, or sliced avocado if you like. Dig in and enjoy!
Notes
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Roast peppers ahead of time and refrigerate until ready to stuff.
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Swap rice with quinoa for a protein boost.
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Add black beans or corn to stretch the filling.
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Use gloves when handling roasted peppers to avoid skin irritation.
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Leftovers make a fantastic lunch the next day!
Nutrition
- Calories: 350 kcal per serving
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g