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
4 large poblano peppers
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef or ground turkey
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded Mexican blend cheese
½ cup salsa
Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
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.
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add ground meat and cook until browned.
Stir in cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to combine flavors.
Remove from heat and stir in half the shredded cheese.
Stuff each poblano pepper with the meat mixture, place in a baking dish, and top with remaining cheese and salsa.
Bake 15-20 minutes until cheese is melted and bubbly.
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