Stuffed Poblano Peppers
A delicious and healthy dish featuring poblano peppers stuffed with a savory mix of lean ground beef, beans, corn, and spices, topped with cheese.
Ingredients
Main Ingredients
- 1 pound lean ground beef Use lean ground beef for a healthier option.
- 4-6 pieces poblano peppers Adjust quantity based on size.
- 2 tablespoons olive oil Divided into two tablespoons.
- 1 ¼ cups diced onion About 1 medium onion.
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 cup cooked white rice
- 1 cup drained and rinsed black beans
- 1 cup frozen corn
- 1 15-ounce can fire-roasted tomatoes Do not drain.
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Spray a baking sheet lightly with nonstick cooking spray and set aside.
- Cut the poblano peppers in half and remove the seeds and membrane. Rub them with half of the olive oil. Arrange the peppers on the prepared baking sheet and bake for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining olive oil in a large skillet. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef, kosher salt, cumin, chili powder, garlic powder, chipotle chili powder, ground coriander, and black pepper to the skillet. Cook for 7-10 minutes, breaking up the meat until it is browned with no pink remaining.
- Stir in the cooked white rice, black beans, frozen corn, and fire-roasted tomatoes. Add half of the shredded cheese and mix to combine.
Assembly and Cooking
- Divide the mixture evenly between the roasted poblano pepper halves. Top with the remaining cheese.
- Bake for an additional 10 minutes until heated through and the cheese is melted.
- Finish with chopped fresh cilantro and serve warm.
Notes
Serve with toppings like avocado, sour cream, or salsa. You can also make a vegetarian version by using quinoa or lentils instead of ground beef. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat as needed.