Baked Stuffed Poblano Peppers Recipe
These Baked Stuffed Poblano Peppers are a delicious and satisfying meal featuring roasted poblano peppers filled with a savory mixture of seasoned meat, rice, beans, and cheese. Perfect for a flavorful weeknight dinner!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 lb ground beef or turkey
- 1/2 cup yellow onion (diced)
- 2 cloves garlic (minced)
Seasonings and Additional Ingredients:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1 cup black beans (drained and rinsed)
- 1 cup shredded Monterey Jack or cheddar cheese (divided)
- 1/2 cup salsa
- chopped cilantro and lime wedges for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Peppers: Cut a slit down the length of each poblano pepper, remove seeds and membranes. Set aside.
- Cook the Filling: In a skillet, cook meat, onion, and garlic. Add seasonings, rice, beans, ½ cup cheese, and salsa. Mix well.
- Stuff the Peppers: Fill each poblano with the mixture, place in a baking dish.
- Add Cheese and Bake: Sprinkle remaining cheese over the peppers. Cover and bake for 25 minutes, then uncover and bake for 10 more minutes.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For a vegetarian version, omit the meat and double the beans or add corn.
- Consider charring the poblanos under a broiler for added flavor and easier peeling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 55 mg
