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
Scale
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
