If you’re craving bold flavors and a cozy, satisfying meal, Baked Stuffed Poblano Peppers are about to become your new dinner obsession. These beauties are generously filled with a savory blend of seasoned ground meat, hearty rice, black beans, sweet corn, and melty cheese, all tucked inside smoky roasted poblanos. Baked until bubbly and golden, every bite bursts with color, texture, and the best of Mexican-inspired comfort food. Whether you’re feeding a family or just looking to spice up your weeknight routine, this dish promises a deliciously memorable experience.
Ingredients You’ll Need
Gathering ingredients for Baked Stuffed Poblano Peppers is refreshingly simple—each one is essential for making the flavors sing. From the earthy poblano peppers to the vibrant veggies and gooey cheese, this combination delivers both substance and joy in every mouthful.
- Poblano Peppers: Choose large, glossy peppers as they’re easier to stuff and have a pleasant, mild heat.
- Olive Oil: A splash for sautéing brings out the flavors of the meat and veggies.
- Ground Beef or Turkey: Either protein keeps the filling hearty—feel free to pick your favorite.
- Onion: Diced onion adds a hint of sweetness and depth to the filling.
- Garlic: Freshly minced garlic packs a punch and perfumes the entire dish.
- Chili Powder: This classic spice is the backbone of the dish’s warmth and gentle heat.
- Cumin: Adds a nutty, earthy note that’s signature in Mexican cooking.
- Smoked Paprika: For a touch of smokiness that complements the peppers beautifully.
- Salt: Essential for balancing and bringing out the flavors of all the ingredients.
- Cooked Rice: Any type Main Course.
- Black Beans: Drained and rinsed, beans add protein and a creamy texture.
- Corn Kernels: Use fresh, frozen, or canned; corn brings a pop of sweetness and color.
- Shredded Cheddar or Monterey Jack Cheese: For that irresistible gooey, melty topping (and some inside, too!).
- Salsa or Enchilada Sauce: Just a bit moistens the stuffing and adds a zesty kick.
- Chopped Cilantro and Lime Wedges: Optional, but these fresh garnishes brighten every bite.
How to Make Baked Stuffed Poblano Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F and getting your baking dish ready—either line it with foil or give it a light greasing to prevent sticking. Slice each poblano pepper in half lengthwise, then gently remove the seeds and membranes. This gives you perfect “boats” for stuffing and ensures they’ll bake evenly and tender.
Step 2: Make the Savory Filling
In a skillet over medium heat, warm the olive oil and add your ground beef or turkey. Cook until browned, breaking it up as you go; this should take about 5 to 6 minutes. Next, toss in the diced onion and garlic, giving them a few minutes to soften and become fragrant. Sprinkle in the chili powder, cumin, smoked paprika, and salt, stirring to coat everything in those gorgeous spices. Now, mix in the cooked rice, black beans, corn, salsa or enchilada sauce, and half of your shredded cheese. Stir until everything is evenly combined and warmed through—this is where all the flavors really start to mingle.
Step 3: Stuff and Assemble
Spoon the hearty filling into each halved poblano, packing it in so you get plenty in every bite. Lay the stuffed peppers cut-side up in your prepared baking dish. Sprinkle the remaining cheese generously over the tops—this is what’s going to give you that golden, bubbly finish everyone loves.
Step 4: Bake to Perfection
Cover your dish with foil and slide it into the oven. Bake for 20 minutes to let the peppers steam a bit and get tender. Then, remove the foil and bake for another 10 to 15 minutes, until the cheese is beautifully melted, bubbly, and just starting to turn golden brown. The aroma at this point will have everyone circling the kitchen!
Step 5: Garnish and Serve
Once out of the oven, let your Baked Stuffed Poblano Peppers cool for a few minutes. A sprinkle of fresh cilantro and a squeeze of lime over the top adds a burst of freshness that contrasts perfectly with the savory filling. Serve them up while they’re still hot and gooey!
How to Serve Baked Stuffed Poblano Peppers
Garnishes
A final flourish of chopped cilantro and a wedge of lime can make your Baked Stuffed Poblano Peppers pop with color and flavor. For even more flair, consider adding a dollop of sour cream, crumbled queso fresco, or a few slices of creamy avocado right before serving.
Side Dishes
Pair your Baked Stuffed Poblano Peppers with sides that soak up all the saucy goodness. Think fluffy cilantro-lime rice, a crisp green salad, or a handful of crunchy tortilla chips. Refried beans or a tangy corn salad also make perfect companions for this main dish.
Creative Ways to Present
For a show-stopping presentation, serve each pepper on a colorful platter with bright napkins and festive garnishes. You can also slice them into smaller portions for appetizers, or serve over a bed of greens for a lighter, salad-style meal—these peppers are as versatile as they are delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), let the Baked Stuffed Poblano Peppers cool to room temperature, then store them in an airtight container in the fridge. They’ll keep well for up to 3 days, making them perfect for next-day lunches or quick dinners.
Freezing
Baked Stuffed Poblano Peppers freeze beautifully! Once cooled, wrap each pepper tightly in plastic wrap and store in a freezer-safe container or bag. They’ll stay fresh for up to 2 months—just label and date them so you remember when you made them.
Reheating
To reheat, simply place the peppers in an oven-safe dish, cover with foil, and warm in a 350°F oven for about 15 to 20 minutes until heated through. In a pinch, you can microwave them on medium power, but the oven helps preserve that delicious, melty cheese texture.
FAQs
Can I make Baked Stuffed Poblano Peppers vegetarian?
Absolutely! Just leave out the ground meat and double up on the black beans or add extra veggies like zucchini or mushrooms. The filling will be just as hearty and flavorful.
Are poblano peppers very spicy?
Poblanos have a gentle, mild heat—much less than jalapeños. Baking them softens the spice even more, so the peppers add flavor without overwhelming the dish.
Can I prep Baked Stuffed Poblano Peppers in advance?
Yes! You can assemble the peppers and keep them covered in the fridge up to a day ahead. Just pop them in the oven when you’re ready to bake, adding a few extra minutes to the cooking time if they’re cold.
What’s the best cheese to use?
Cheddar and Monterey Jack are both fantastic, but feel free to experiment with pepper jack for extra kick or use a mix for more flavor depth. Just make sure it’s a good melting cheese!
How do I keep the peppers from getting soggy?
Be sure not to overfill with liquid ingredients like salsa, and bake uncovered for the last 10 to 15 minutes so any excess moisture can evaporate and the cheese gets golden on top.
Final Thoughts
These Baked Stuffed Poblano Peppers are a true crowd-pleaser, loaded with flavor, and endlessly adaptable for any occasion. Give them a try the next time you’re craving something hearty, colorful, and fun—you might just find yourself adding them to your regular dinner rotation!
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Baked Stuffed Poblano Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Stuffed Poblano Peppers are a flavorful and nutritious Mexican-inspired main course featuring roasted poblano peppers filled with a savory mix of ground beef or turkey, rice, black beans, corn, and melted cheese. Perfectly spiced and baked to bubbly perfection, this gluten-free recipe offers a delicious and hearty meal that’s easy to prepare and customizable for vegetarians.
Ingredients
Peppers
- 4 large poblano peppers
- 1 tablespoon olive oil
Filling
- 1/2 pound ground beef or turkey
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup salsa or enchilada sauce
- 1 cup shredded cheddar or Monterey Jack cheese, divided
Garnish (Optional)
- Chopped cilantro
- Lime wedges
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Line a baking dish with foil or lightly grease it to prevent sticking. Slice each poblano pepper in half lengthwise and carefully remove the seeds and membranes. Arrange the peppers cut-side up in the prepared baking dish.
- Cook the Filling: In a skillet over medium heat, heat the olive oil. Add the ground beef or turkey and cook, breaking it apart, until browned and cooked through, about 5 to 6 minutes. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Season and Combine: Stir in the chili powder, cumin, smoked paprika, and salt, mixing well to combine all spices with the meat mixture. Fold in the cooked rice, black beans, corn kernels, and salsa or enchilada sauce. Add half of the shredded cheese and stir everything together until evenly mixed and heated through.
- Stuff the Peppers: Spoon the prepared filling evenly into each poblano pepper half, packing it gently. Sprinkle the remaining shredded cheese evenly over the stuffed peppers.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the peppers are tender and the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped cilantro, and serve with lime wedges if desired. Enjoy your delicious baked stuffed poblano peppers warm as a satisfying main dish.
Notes
- For a vegetarian version, omit the meat and increase the quantity of black beans or add additional vegetables like diced zucchini or mushrooms.
- Include chopped chipotle peppers in adobo sauce in the filling for a smoky and spicy flavor kick.
- Serve with sour cream, sliced avocado, or tortilla chips on the side for added texture and flavor.
- Make sure to remove the seeds and membranes from the poblanos to reduce heat if preferred milder peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 halves
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg
