Description
A delicious recipe for stuffed poblano peppers filled with ground beef, rice, beans, and cheese.
Ingredients
Scale
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef (453.59 grams)
- 1/2 medium yellow onion
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 2 teaspoons kosher salt (if using table salt, please start with half this amount)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup cooked rice (200 grams)
- 1 cup black beans (260 grams)
- 15 ounces tomato sauce (425 grams)
- 4 ounces green chiles drained well (113 grams)
- 2 1/2 cups Monterey Jack cheese shredded and divided (282.5 grams)
- Fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Wash the peppers and cut them in half lengthwise. Remove the ribs and seeds. Place the peppers cut side down on the prepared baking sheet. Rub them lightly with olive oil and roast them for 8 minutes. When done baking, reduce the oven to 350 degrees Fahrenheit.
- While the peppers cook, heat a large skillet over medium heat, add the ground beef and break it up. Once the beef has just begun to brown, add the onion and garlic. Sauté until the onion is soft, about 5-7 minutes. Drain off any excess grease. Season with the chili powder, cumin, and paprika.
- Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of the cheese. Taste the mixture and add more salt and pepper to taste. Divide the mixture between the roasted poblano peppers. Top with the remaining cheese.
- Bake uncovered for 25 minutes. Serve immediately. Garnish with cilantro if desired.
Notes
- Adjust the spice level by adding more or less chili powder.
- For a vegetarian option, use plant-based ground meat and omit cheese or use vegan cheese.
- These peppers can be prepped ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg