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Stuffed Poblano Peppers with Ground Beef

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 people
Course: Dinner, Main Course
Cuisine: Southwestern-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • Poblano Peppers
  • 5 large poblano peppers halved and seeded
  • 1 tablespoon olive oil
  • Beef and Rice Filling
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion diced (75 g)
  • 1 pound 450 g lean ground beef
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup 120 g drained fire-roasted diced tomatoes
  • 1 cup 160 g cooked rice
  • 3/4 cup 130 g canned black beans, drained and rinsed
  • 1/2 cup 75 g corn kernels
  • 1 teaspoon chipotle adobo sauce optional
  • 1 1/2 cups 170 g shredded Monterey Jack cheese
  • Cilantro-Lime Crema
  • 1/3 cup 80 g sour cream
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 –2 teaspoons water as needed
  • Pinch of salt

Equipment

  • Equipment: Large rimmed baking sheet, skillet, mixing bowl, measuring cups and spoons, food thermometer.

Method
 

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Prepare Peppers: Slice poblano peppers in half lengthwise and remove the seeds and inner ribs. Place cut-side up on the baking sheet and brush with 1 tablespoon olive oil.
  3. Roast Peppers: Bake for 12–15 minutes until beginning to soften. Remove from oven and drain any excess liquid.
  4. Cook Beef: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes. Add ground beef and cook for 6–8 minutes until browned and fully cooked to 160°F (71°C). Drain excess grease if needed.
  5. Add Seasonings: Stir in garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, pepper, and optional chipotle adobo sauce. Cook for about 1 minute.
  6. Prepare Filling: Add drained tomatoes, cooked rice, black beans, and corn. Stir and cook for 2–3 minutes until heated through. Adjust seasoning to taste.
  7. Stuff Peppers: Divide the warm beef mixture evenly among the 10 pre-roasted poblano halves.
  8. Add Cheese: Sprinkle shredded Monterey Jack evenly over the filling.
  9. Bake: Return to the oven and bake at 400°F for 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
  10. Make Crema: Stir together sour cream, lime juice, cilantro, and salt. Add a little water to reach a drizzle consistency.
  11. Serve: Rest the peppers for 3–5 minutes. Drizzle with cilantro-lime crema and garnish with fresh cilantro or lime wedges if desired.

Notes

Choose large, firm poblano peppers and pre-roast them for the best texture. Use fully cooked rice and drain the tomatoes and beans well to prevent a watery filling. Adjust the optional chipotle sauce to control the heat, and add the cilantro-lime crema just before serving. Refrigerate leftovers for 3–4 days and reheat to 165°F (74°C).