Description
Roasted poblano peppers stuffed with a flavorful mixture of ground meat, rice, beans, cheese, and spices, then baked until tender and bubbly. A hearty and delicious Mexican-inspired dish perfect as a main course or side.
Ingredients
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4 large poblano peppers
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 pound ground beef or ground turkey
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1 cup cooked rice
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1 cup black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or frozen)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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Salt and pepper, to taste
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1 cup shredded Mexican blend cheese
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½ cup salsa
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Fresh cilantro, chopped (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Roast poblano peppers directly over flame or under broiler, turning occasionally, until skin is charred and blistered. Place peppers in a sealed plastic bag for 10 minutes, then peel off skin gently. Slice peppers lengthwise and remove seeds.
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In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add ground meat and cook until browned.
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Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to combine flavors.
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Remove from heat and stir in half the shredded cheese.
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Stuff each poblano pepper with the meat mixture, place in a baking dish, and top with remaining cheese and salsa.
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Bake 15-20 minutes until cheese is melted and bubbly.
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Garnish with fresh cilantro if desired. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350-400 kcal
- Sugar: 5-6g
- Sodium: 450-500mg
- Fat: 15-18g
- Saturated Fat: 7-9g
- Unsaturated Fat: 5-7g
- Trans Fat: <1g
- Carbohydrates: 32-36g
- Fiber: 6-8g
- Protein: 25-28g