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
Scale
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
