Baked Stuffed Poblano Peppers Recipe

Get ready to fall in love with an easy, colorful weeknight meal that absolutely dazzles the senses: Baked Stuffed Poblano Peppers. Every bite offers that irresistible combination of roasted poblano pepper, a savory beef-and-black-bean filling, gooey cheese, and a punch of southwest flavor. It’s one of those crowd-pleasing, hands-on dishes that turns a handful of everyday staples into something hearty enough for dinner but impressive enough to serve guests. Whether you’re new to poblano peppers or a long-time fan, this recipe will win you over with taste, comfort, and a dash of Mexican-inspired spice.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The magic of Baked Stuffed Poblano Peppers is all about simple, purposeful ingredients coming together for big flavor. Every item counts: from the tender peppers to the gently spiced filling, here’s why you don’t want to skip a single thing.

• 4 large poblano peppers: Their mild heat and deep green color create the perfect edible envelope for a hearty filling.
• 1 tablespoon olive oil: Ensures your filling sizzles and that everything melds together beautifully.
• ½ lb ground beef or turkey: Adds protein and a rich, meaty base for the stuffing; go lean or swap for turkey as you like.
• ½ cup yellow onion, diced: Builds sweetness and depth right from the start.
• 2 cloves garlic, minced: Essential for that savory aroma that fills your kitchen while this bakes.
• 1 teaspoon ground cumin: Brings a touch of earthiness and warmth to the filling.
• 1 teaspoon chili powder: Adds a smoky-sweet heat that elevates all the other spices.
• ½ teaspoon smoked paprika: A hint of smokiness for modern Mexican flair.
• ½ teaspoon salt: Brings all the flavors into perfect focus.
• 1 cup cooked rice: Gives the filling substance and helps bind everything together.
• 1 cup black beans, drained and rinsed: More protein, texture, and that classic Southwest color.
• 1 cup shredded Monterey Jack or cheddar cheese, divided: Turn up the creaminess, inside and on top!
• ½ cup salsa: Infuses the filling with moisture, zest, and instant personality.
• Chopped cilantro and lime wedges for garnish: A sprinkling of fresh herbs and a squeeze of lime juice brings your Baked Stuffed Poblano Peppers to life right before serving.

How to Make Baked Stuffed Poblano Peppers

Step 1: Prep the Peppers

Begin by preheating your oven to 375°F (190°C). Take each poblano pepper, and using a small, sharp knife, cut a slit down the length while keeping the pepper intact. Gently remove the seeds and membranes inside—this not only tames the heat, but also makes more room for that delicious filling. Set your cleaned peppers aside, ready to stuff later on.

Step 2: Cook the Filling

Heat the olive oil in a large skillet over medium heat. Add your choice of ground beef or turkey, breaking it up as it browns, which usually takes about five or six minutes. Next, toss in the diced onion and minced garlic, letting everything sizzle together until softened and fragrant, about 2–3 minutes more. Sprinkle in your cumin, chili powder, smoked paprika, and salt, then stir in the cooked rice, black beans, half the cheese, and the salsa. Mix it all up until the colors are vibrant and the filling is bound together in savory harmony.

Step 3: Stuff and Assemble

Now the best part: stuffing the peppers! Gently fill each poblano with generous spoonfuls of the warm mixture, pressing down so it really gets in there, but without splitting the peppers. Arrange the filled peppers in a baking dish, making sure they lay flat and are nestled close together. Sprinkle the remaining cheese over each one for that soon-to-be-melty topper.

Step 4: Bake to Perfection

Cover your dish with foil and slide it into the oven for 25 minutes, so everything heats through and mingles. Remove the foil for a final 10 minutes of baking—this is when the cheese bubbles up, turns golden, and sends an irresistible aroma wafting through the kitchen. Don’t skip this last step; it’s where that classic, comforting finish really shines.

Step 5: Garnish and Serve

Once your Baked Stuffed Poblano Peppers are hot and melty, garnish with a shower of bright, chopped cilantro and serve with plenty of fresh lime wedges. The cilantro pops against the cheese, and a squeeze of lime adds just the right tang to every bite.

How to Serve Baked Stuffed Poblano Peppers

Garnishes

A great garnish makes these Baked Stuffed Poblano Peppers feel special every time. Think generous handfuls of freshly chopped cilantro for herby brightness, and lime wedges so each person can customize the acidity. For an extra burst of flavor, sprinkle on sliced green onions or even some crumbled queso fresco. Want a spicy finish? A few dashes of your favorite hot sauce will do the trick!

Side Dishes

Round out your meal by pairing these peppers with classic sides. Try fluffy Mexican rice, a cool avocado-lime salad, or creamy refried beans. Even a simple crisp garden salad or tortilla chips and fresh guacamole balance the richness beautifully. These are the kinds of sides that turn your Baked Stuffed Poblano Peppers into a real fiesta!

Creative Ways to Present

For a standout dinner party, try serving your Baked Stuffed Poblano Peppers on a platter with colorful garnishes—think slices of radish, avocado fans, and handfuls of fresh herbs. For a rustic touch, nestle them in a large cast-iron skillet. Or, for a family-style vibe, let everyone build their own with extra toppings like sour cream, sliced olives, or pickled jalapeños on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Stuffed Poblano Peppers keep beautifully! Allow them to cool to room temperature, then transfer to an airtight container and pop them in the fridge. They’ll stay fresh for up to three days, making lunch or dinner easy-breezy.

Freezing

To freeze, simply wrap each stuffed pepper tightly in foil or plastic wrap, then place in a freezer-safe bag or container. They’ll keep well in the freezer for up to two months. For best results, freeze before baking; just thaw in the fridge overnight and bake as directed when you’re ready to impress again.

Reheating

When you’re ready to enjoy your leftovers, reheat the Baked Stuffed Poblano Peppers in a 350°F oven, covered with foil to keep them moist, for about 15–20 minutes or until heated through. In a pinch, the microwave works too—just use medium power and cover them with a damp towel to help maintain that perfect texture.

FAQs

Are Baked Stuffed Poblano Peppers spicy?

Poblanos are known for their mild heat, which is generally less spicy than jalapeños. Removing the seeds and membranes tames the heat even further, making these peppers approachable for most palates. If you want more kick, serve with hot sauce or add a pinch of cayenne to the filling.

Can I make Baked Stuffed Poblano Peppers vegetarian?

Absolutely! Simply omit the ground meat and double up on black beans, or add a cup of corn for extra sweetness and color. The filling is so flavorful that you won’t miss the meat.

Do I have to roast the poblanos before stuffing them?

Roasting poblanos first is optional, but highly recommended if you want a smokier flavor and a super-tender texture. You can quickly blister them under a broiler, then peel off the skins—just let them cool first. Either way, the peppers bake up deliciously.

What cheese works best for the filling?

Both Monterey Jack and cheddar are fantastic choices because they melt beautifully and add a rich, creamy bite. Feel free to experiment with pepper Jack for extra heat or try a Mexican blend for extra flavor dimension.

How can I make this recipe ahead for a busy week?

Prepare and stuff your Baked Stuffed Poblano Peppers ahead of time, arrange them in your baking dish, then cover and refrigerate. When you’re ready to eat, just bake as indicated—add an extra 5–10 minutes if baking straight from cold.

Final Thoughts

If you’re looking for a knockout weeknight dinner or a festive main for hosting, give Baked Stuffed Poblano Peppers a try. They’re easy, versatile, and packed with comfort, flavor, and fun. Once you taste that perfect blend of cheese, spice, and tender pepper, don’t be surprised if this recipe makes it onto your regular rotation!

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