Weeknight Stuffed Poblano Peppers
This is an easy and flavor packed dinner that comes together perfectly on a busy weeknight. The poblano peppers are filled with a tasty mix of ground beef, tomatoes, rice, and spices. The peppers are finally topped with cheese and baked. This flavor combo is savory, smokey, and satisfying.
Stuffed poblano peppers can be somewhat similar to stuffed bell peppers, however I find them to be slightly more flavorful and smokey. Additionally, due to their small size and thinner flesh, poblano peppers cook faster than bell peppers.
Weeknight Stuffed Poblano Peppers
Quick and simple twist on traditional stuffed peppers.
Ingredients
- 6 Ea Poblanos large
- 2 Tbsp Olive Oil (divided)
- 1 Pound Ground Beef 90/10 or 80/20
- 3 Ea Garlic minced
- 2 Tbsp Cilantro
- 1 Ea Taco Seasoning Packet (Or use the taco seasoning recipe below) If using premade taco seasoning taste before adding salt.
- 1-2 tsp Kosher salt
- 1 Cup Cooked White Long Grain Rice (ready rice works really well here, especially spanish rice)
- ½ Can Black Beans (not drained)
- 1 Can Diced Tomatoes (not drained)
- 1 ½ Cups Shredded Jack Cheese 1 cup for filling and ½ cup for topping
Taco Seasoning
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Onion powder
- 1/2 tsp Dried Mexican Oregano
Instructions
- Gather Ingredients.
- Preheat oven to 350℉.
- Slice peppers lengthwise then remove the seeds. Coat peppers in 1 Tbsp of oil. Place on to a parchment lined baking sheet and cook for 15 mins. Remove from oven and set aside.
- Brown beef over medium high and cook until beef is no longer pink up about 4 mins. Add taco seasoning and salt.
- Add tomatoes, rice, and drained black beans. Bring up to simmer.
- Add one cup of the jack cheese then mix to combine.
- Spoon beef mixture into halved poblanos and top with remaining cheese.
- Bake for 10-15 mins or until cheese is melted and stuffing is heated through. Serve and enjoy!
