Description
Stuffed Poblano Peppers are a flavorful, customizable dish perfect for a family dinner or a gathering. Roasted poblano peppers are filled with a delicious stuffing of ground beef or a vegetarian alternative, mixed with rice, cheese, and spices. Whether you’re looking for a hearty or light option, this recipe has something for everyone!
Ingredients
Scale
- 4–6 poblano peppers (medium-sized)
- 1 lb ground beef (or 1 can black beans for vegetarian)
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Sour cream and lime wedges (optional, for serving)
Instructions
- Roast the Peppers: Preheat oven to 425°F. Place poblano peppers on a foil-lined baking sheet. Roast for 15-20 minutes, turning occasionally until the skin is charred. Let them cool, then peel off the skin if desired.
- Prepare the Stuffing: In a skillet, sauté chopped onion and minced garlic until fragrant. Add ground beef (or black beans) and cook until browned. Stir in cooked rice, cheese, cumin, garlic powder, salt, and pepper. Remove from heat.
- Stuff the Peppers: Cut the roasted poblano peppers lengthwise and remove the seeds. Spoon the prepared stuffing mixture into each pepper, filling them generously.
- Bake: Preheat the oven to 375°F. Place stuffed peppers on a baking sheet and bake for 10-12 minutes until the cheese is melted and the peppers are heated through.
- Garnish and Serve: Serve with a sprinkle of fresh cilantro, sour cream, and lime wedges. Enjoy!
Notes
- For a low-carb version, replace rice with cauliflower rice.
- Vegetarians can use black beans and quinoa for a protein-packed alternative.
- You can add corn or tomatoes for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Baking
- Cuisine: Mexican
Keywords: Stuffed Poblano Peppers Recipe