Why You’ll Love This Recipe

Stuffed Poblano Peppers are a flavorful and comforting dish that balances the mild heat of roasted poblano chiles with a savory filling. Often filled with a combination of meat, rice, beans, cheese, and spices, they offer a satisfying and nutritious meal. Their smoky flavor and beautiful presentation make them perfect for both weeknight dinners and special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

poblano peppersground beef or shredded chickencooked riceblack beansoniongarlictomato saucecuminoreganochili powdershredded cheese (such as Monterey Jack or cheddar)saltpepperolive oilfresh cilantro (for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered.

Place the peppers in a sealed container or covered bowl for 10 minutes to steam, then peel off the skins.

Carefully slit each pepper down one side and remove the seeds and membranes.

In a skillet, heat olive oil and sauté chopped onion and garlic until fragrant.

Add ground beef or shredded chicken, and cook until browned (if using beef), then stir in tomato sauce, cooked rice, black beans, cumin, oregano, chili powder, salt, and pepper.

Simmer the filling for 5–7 minutes to let the flavors combine.

Stuff each pepper with the prepared mixture and place them in the baking dish.

Top with shredded cheese and bake for 15–20 minutes, until the cheese is melted and bubbly.

Garnish with chopped cilantro before serving.

Servings and timing

This recipe yields 4 stuffed peppers.Preparation time: 20 minutesRoasting and peeling time: 15 minutesBaking time: 20 minutesTotal time: 55 minutes

Variations

Substitute quinoa for rice for a protein-rich alternative.

Use vegetarian meat or extra beans for a meatless version.

Add corn or diced tomatoes to the filling for extra texture and flavor.

Top with a drizzle of crema or a dollop of sour cream before serving.

Use pepper jack cheese for an extra spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, place in a 350°F (175°C) oven for 10–15 minutes or microwave on medium heat for 2–3 minutes.For longer storage, freeze individually wrapped peppers for up to 2 months.

FAQs

What do poblano peppers taste like?

Poblano peppers have a mild to medium heat with a slightly smoky and earthy flavor.

Can I use bell peppers instead?

Yes, bell peppers are a good milder substitute, though they lack the smoky depth of poblanos.

Do I have to roast the peppers?

Roasting adds flavor and softens the skin, making them easier to digest and stuff. It’s highly recommended.

Can I make these ahead of time?

Yes, you can prepare and stuff them a day in advance and bake them when ready to serve.

Are they spicy?

Poblanos are generally mild, but heat can vary. Removing the seeds and membranes helps reduce spiciness.

What sides go well with stuffed poblanos?

Serve with Mexican rice, a fresh salad, or tortilla chips and guacamole.

Can I add cheese inside the filling?

Absolutely, mixing cheese into the filling adds creaminess and flavor.

Can I grill these instead of baking?

Yes, place them on a foil-lined grill over medium heat and cook until the cheese is melted and the peppers are heated through.

Are these gluten-free?

Yes, as long as all ingredients used are gluten-free, including any sauces or seasonings.

Can I make this dairy-free?

Use dairy-free cheese or omit cheese entirely for a dairy-free version.

Conclusion

Stuffed Poblano Peppers are a delicious way to enjoy bold Mexican-inspired flavors in a satisfying dish. With their smoky aroma, hearty filling, and customizable ingredients, they’re sure to be a hit at the dinner table. Whether you’re preparing them for guests or meal-prepping for the week, these peppers offer a perfect balance of taste and nutrition.