If you’re looking for a dish that’s hearty, colorful, and bursting with vibrant flavors, Baked Stuffed Poblano Peppers will absolutely win you over. This recipe brings together tender roasted poblanos, a savory, spiced filling of ground meat, rice, veggies, and melty cheese, all baked to bubbly perfection. The combination of bold spices, creamy cheese, and the mild heat of poblanos makes each forkful absolutely irresistible. Plus, it’s so rewarding to pull this out of the oven and know you’ve created something show-stopping that works for family dinners, casual entertaining, or even meal prep for the week. Baked Stuffed Poblano Peppers are one of my favorite ways to liven up the weeknight dinner routine!
Ingredients You’ll Need
I love how straightforward these ingredients are—each one plays its role to make the filling hearty, colorful, and packed with flavor. A handful of pantry staples and a few fresh items team up for crowd-pleasing Baked Stuffed Poblano Peppers you’ll make again and again.
- Poblano peppers: Their mild heat and heartiness make them perfect vessels for stuffing and baking.
- Olive oil: Helps sauté the onions and garlic, adding richness to every bite.
- Onion: Brings sweetness and depth to the filling, balancing out the peppers’ earthiness.
- Garlic: An aromatic boost that pairs perfectly with cumin and chili powder.
- Ground beef or turkey: Adds a savory, satisfying base; turkey is a lighter option if you prefer.
- Cumin: Earthy and warm, it’s a must for that classic Mexican flavor.
- Chili powder: Kicks up the flavor and adds just the right touch of spice.
- Salt: Brings all the flavors together and seasons every layer.
- Black pepper: Adds a little extra zing without overwhelming the other flavors.
- Cooked rice: Makes the filling fluffy and filling; white or brown both work great.
- Black beans: Creamy, protein-rich, and perfect for bulking up the filling.
- Corn kernels: Sweet and juicy—fresh, frozen, or canned all work well.
- Can of diced tomatoes: Adds tangy moisture and color to the mix.
- Shredded Monterey Jack or cheddar cheese: Melts beautifully and makes every bite gooey and rich.
- Fresh cilantro: Sprinkled on top for a pop of color and fresh, herby flavor.
- Sour cream and lime wedges: Fun, flavorful garnishes that tie the whole dish together (optional but highly recommended).
How to Make Baked Stuffed Poblano Peppers
Step 1: Prep the Poblanos
Start by preheating your oven to 375°F (190°C). While it heats, slice each poblano pepper in half lengthwise and gently scrape out the seeds and membranes. Arrange the halves cut side up in a greased 9×13-inch baking dish. This ensures the peppers soften beautifully and don’t tip over while baking.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil, then toss in your chopped onion. Sauté for about 3-4 minutes until it’s nicely softened and fragrant. Next, stir in the minced garlic and cook for a minute longer, letting that wonderful aroma fill your kitchen.
Step 3: Brown the Meat
Add ground beef or turkey to the onions and garlic, and cook until fully browned and crumbly, making sure to break it up as it cooks. This step seals in the savoriness and builds the foundation for the irresistible filling.
Step 4: Spice and Combine
Sprinkle the cumin, chili powder, salt, and black pepper over the cooked meat, then stir until everything’s evenly coated. Add your cooked rice, black beans, corn, drained diced tomatoes, and one cup of shredded cheese. Mix it all together until it’s heated through and perfectly combined—the filling should be hearty, colorful, and juicy!
Step 5: Stuff and Top the Peppers
Spoon the filling into each poblano pepper half, pressing it in gently to pack them full. Top each stuffed poblano with the remaining half cup of shredded cheese for that golden, melty finish that everyone craves.
Step 6: Bake and Finish
Cover the baking dish with foil and bake for 25 minutes to let the flavors meld and the peppers soften. Remove the foil and bake for another 10 minutes so the cheese melts, turns bubbly, and gets that beautiful golden tint. Once out of the oven, sprinkle chopped cilantro on top for fresh flavor, and serve the Baked Stuffed Poblano Peppers with sour cream and lime wedges if you like. It’s dinner bliss!
How to Serve Baked Stuffed Poblano Peppers
Garnishes
The right garnish can elevate your Baked Stuffed Poblano Peppers from delicious to truly unforgettable! I love a sprinkle of fresh cilantro, a generous spoonful of tangy sour cream, and a squeeze of bright lime juice right at the table. Thinly sliced green onions or avocado slices also add a lovely color and extra creaminess. Don’t be shy—load them up!
Side Dishes
These peppers are a meal on their own, but they’re just as delicious paired with simple sides. Try a light green salad, cilantro-lime rice, roasted sweet potatoes, or even a bowl of tortilla chips and guacamole. The fresh sides keep the meal balanced, letting the rich, cheesy filling of your Baked Stuffed Poblano Peppers stay the star.
Creative Ways to Present
For a party or potluck, why not slice the stuffed peppers into thirds and arrange them on a vibrant platter? Or serve them in colorful baking dishes, each topped with a dollop of sour cream and a lime wedge. If you’re feeling extra festive, scatter crumbled queso fresco and pomegranate seeds for a pop of flavor and color—it looks fantastic and tastes even better!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Stuffed Poblano Peppers hold up wonderfully in the fridge for up to three days. Let them cool fully, then place them in an airtight container. They’re perfect for lunch the next day or a cozy repeat dinner that tastes just as good as the first round.
Freezing
If you want to stock up meals in advance, these peppers freeze beautifully. Simply wrap each cooled stuffed pepper half in plastic wrap or foil and freeze in a zip-top bag. They’ll keep for up to three months. When a craving strikes, just thaw and reheat for a quick, satisfying meal.
Reheating
To reheat, pop your leftovers in a 350°F oven, covered, for about 20 minutes or until hot throughout. If you’re in a hurry, the microwave works too—just cover and heat in one-minute bursts. Add a fresh sprinkle of cheese or cilantro to bring them back to life!
FAQs
Can I make Baked Stuffed Poblano Peppers vegetarian?
Absolutely! Just skip the ground meat and increase the amount of black beans or toss in some sautéed mushrooms. The filling will still be wonderfully hearty and packed with flavor.
Do poblanos need to be roasted first?
Not strictly, but charring the poblanos before stuffing gives them a lovely smoky flavor and makes the skins even softer. If you have a bit of extra time, try roasting or broiling them before filling for a layer of extra depth.
What’s the best cheese for stuffed poblanos?
Monterey Jack and cheddar are both excellent because they melt beautifully, but you can also use pepper jack for a little extra heat or go for a Mexican cheese blend. Just be generous—it’s all about the gooey finish!
Can I prepare these peppers in advance?
Absolutely! Assemble the stuffed poblanos up to the baking step, cover, and refrigerate for up to a day. When ready to bake, add a few minutes to the oven time to ensure everything’s hot and bubbly.
Are Baked Stuffed Poblano Peppers spicy?
Poblanos have a mild heat that most people find comfortable. Removing the seeds and membranes tames the spice even further. If you want more heat, you can add a diced jalapeño to the filling or use a spicier cheese.
Final Thoughts
I can’t recommend Baked Stuffed Poblano Peppers enough—they’re comforting, easy to customize, and always disappear fast at the table. Whether you follow the classic recipe or add your own twist, you’ll be proud to share this flavorful, colorful dish with friends and family. Give them a try—you just might discover your new go-to dinner!
Print
Baked Stuffed Poblano Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Baked Stuffed Poblano Peppers are a delicious and hearty Mexican-inspired dish filled with a flavorful mixture of ground meat, rice, beans, and cheese, all baked to perfection in tender poblano peppers.
Ingredients
Poblano Peppers:
- 4 large poblano peppers
Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned
- 1 (14.5 oz) can diced tomatoes, drained
- 1 ½ cups shredded Monterey Jack or cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
- Sour cream and lime wedges for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the peppers: Slice each poblano pepper in half lengthwise, remove seeds and membranes, and place cut side up in a greased 9×13-inch baking dish.
- Make the filling: In a skillet, sauté onion in olive oil, add garlic, then brown the ground meat. Season with cumin, chili powder, salt, and pepper. Add rice, beans, corn, tomatoes, and 1 cup of cheese. Mix well.
- Stuff the peppers: Spoon filling into each poblano half, top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until cheese is melted.
- Serve: Garnish with cilantro and serve with sour cream and lime wedges.
Notes
- For a vegetarian version, skip the meat and increase beans or add sautéed mushrooms.
- You can also char the poblanos before stuffing for a smoky flavor.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 440
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
