Flavor-Packed Easy Stuffed Poblano Peppers Recipe
Stuffed poblano peppers are a delightful and hearty dish that brings together the rich flavors of Mexican cuisine. Packed with ground beef, rice, corn, black beans, and fire-roasted tomatoes, and topped with melty cheese, these peppers make a satisfying meal that is sure to impress your family and friends. Whether you are preparing a weeknight dinner or a special meal, this recipe is easy to follow and incredibly delicious.
Ingredients
- 6 large poblano peppers
- 1 lb ground beef or chorizo (see notes)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup cooked white rice (see notes)
- 1 cup corn (frozen, thawed or canned, drained)
- 1 cup black beans, rinsed and drained
- 1 (14.5 ounces) can fire-roasted diced tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups shredded Mexican blend cheese or Monterey Jack cheese
- ¼ cup chopped cilantro
Instructions
Preheat and Prepare the Peppers
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut 1/4-1/3 off the length of the poblano peppers and remove the veins and seeds. Place the peppers on a baking sheet lined with parchment paper, cut side up. Bake for 12-15 minutes or until they become somewhat soft. Remove them from the oven and carefully turn them over to drain any excess moisture. Be cautious as the peppers will be very hot.
Cook the Filling
- Brown the Meat: While the peppers are baking, brown the ground beef (or chorizo) in a large skillet over medium heat. Midway through the browning process, add the diced onion and continue cooking until the meat is browned and the onion is soft. Drain any excess grease from the skillet.
- Add Aromatics and Spices: Turn the heat to low and add the minced garlic, chili powder, and ground cumin. Cook for 1 minute, stirring constantly.
- Combine Ingredients: Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Allow the mixture to simmer for a few minutes over low heat. If the mixture becomes too thick, add a couple of tablespoons of beef broth, chicken broth, or water. Season with kosher salt and freshly ground black pepper.
- Incorporate Cheese and Cilantro: Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of shredded cheese and 2-3 tablespoons of chopped cilantro.
Stuff the Peppers and Bake
- Fill the Peppers: Spoon the filling mixture into the prepared poblano peppers and top with the remaining cheese.
- Bake: Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted and the peppers are heated through. Sprinkle with the remaining chopped cilantro before serving.
Tips for Perfect Stuffed Poblano Peppers
- Choosing the Right Peppers: For best results, buy the largest poblano peppers you can find. Choose large, firm peppers without blemishes or any signs of decay. Slicing the top 1/4-1/3 of the pepper lengthwise above the stem helps create a large pocket for stuffing.
- Prepare Ahead: You can prepare the stuffing up to a day in advance to save time on the day of cooking.
- Garnishing: Garnish the stuffed peppers with enchilada sauce, sour cream, or additional chopped cilantro for extra flavor and presentation.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can substitute the ground beef with ground turkey, chicken, or pork. Chorizo is another flavorful option that works well in this recipe.
Can I make this dish vegetarian?
Absolutely! Simply omit the meat and increase the amount of rice, beans, and vegetables in the filling. You can also add other vegetables like zucchini, bell peppers, or mushrooms.
How can I make the dish spicier?
To add more heat, include some diced jalapeños or serrano peppers in the filling. You can also sprinkle some crushed red pepper flakes or add a dash of hot sauce.
Can I freeze stuffed poblano peppers?
Yes, stuffed poblano peppers freeze well. After baking, let them cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.
What can I serve with stuffed poblano peppers?
Stuffed poblano peppers pair well with a variety of side dishes. Consider serving them with a simple green salad, Mexican rice, or a side of guacamole and tortilla chips.
Enjoy making and eating these flavorful and easy stuffed poblano peppers! They are sure to become a favorite in your household.