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Stuffed Poblano Peppers with Ground Beef, Rice, and Cheese Recipe

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3.8 from 9 reviews

These Stuffed Poblano Peppers are a flavorful and colorful dish featuring roasted poblano peppers filled with a savory mixture of ground beef, spiced rice, black beans, corn, and cheese. Perfectly baked until the cheese melts and bubbling, they make a satisfying meal that combines Mexican-inspired flavors with hearty ingredients.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Peppers

  • 4 to 5 large poblano peppers

Filling

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 2 teaspoons minced garlic
  • 1 pound ground beef (90% lean)
  • 1 tablespoon Taco Seasoning Mix
  • 8.5 ounce pouch Ready Rice Spicy Mexican Style (or Spanish)
  • 15 ounce can black beans, rinsed and drained
  • 4 ounce can diced green chiles, drained
  • ½ cup frozen yellow corn (no need to thaw)
  • ½ cup enchilada sauce
  • ½ cup shredded Mexican cheese blend
  • 1 cup enchilada sauce (divided)
  • 1 ½ cups shredded Mexican cheese blend (divided)

Toppings and Serving

  • Minced fresh cilantro (optional)
  • Sour cream (optional for serving)
  • Hot sauce (optional for serving)

Instructions

  1. Preheat and prepare peppers: Preheat your oven to 425°F (220°C). Generously coat a large rimmed baking sheet with nonstick cooking spray. Wash the poblano peppers, slice them in half lengthwise, and remove and discard the ribs and seeds. Place the peppers cut side up on the baking sheet and roast for 14 to 15 minutes until they are slightly softened. Remove from the oven and set aside.
  2. Cook the rice: Prepare the Ready Rice Spicy Mexican Style according to the package directions. Once cooked, set the rice aside.
  3. Sauté the aromatics and brown the beef: Heat the olive oil in a large skillet over medium heat. Add the diced yellow onions and cook for several minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional minute until fragrant. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon, until it is no longer pink.
  4. Season and mix filling: Drain any excess grease from the skillet. Return the skillet to medium heat and sprinkle the Taco Seasoning Mix over the meat. Stir well to incorporate. Add the cooked rice, black beans, diced green chiles, frozen corn, ½ cup of enchilada sauce, and ½ cup of shredded Mexican cheese blend. Stir occasionally and cook until the cheese has melted and the filling is heated through. Remove from heat.
  5. Stuff the peppers: Divide the meat and rice mixture evenly among the roasted poblano halves. Drizzle each stuffed pepper with 1 tablespoon of enchilada sauce and top with the remaining cheese.
  6. Bake to finish: Return the peppers to the oven and roast for 6 to 8 minutes until the cheese is melted and bubbly. Remove from the oven and, if desired, sprinkle with minced fresh cilantro.
  7. Serve: Serve the stuffed poblano peppers hot, optionally topped with sour cream and a dash of hot sauce for extra flavor.

Notes

  • Ensure the poblano peppers are roasted but not overly soft before stuffing to maintain their shape.
  • You can substitute ground turkey or chicken for a leaner option.
  • For a vegetarian version, omit the beef and add extra beans or a plant-based protein.
  • If you prefer spicier peppers, leave some seeds in or add jalapeños to the filling mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/stuffed-poblano-peppers-with-ground-beef-rice-and-cheese-recipe/