This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that’s sure to get rave reviews!
We love Mexican food recipes, and some of my family’s favorites include tacos al pastor and chicken enchilada casserole. When I’m looking to mix things up a bit, I serve these stuffed poblano peppers for a unique and unexpected dinner with tons of flavor.
Stuffed bell peppers are a classic dish that never goes out of style, but this zesty Mexican version kicks things up a notch. These poblano peppers are filled with a savory blend of meat, rice, beans and cheese for an easy yet satisfying meal.
INGREDIENTS
6 large poblano peppers cut a slice off lengthwise, then remove seeds and ribs ▢1 teaspoon vegetable oil ▢1 pound ground beef I use 90% lean ▢1 teaspoon minced garlic ▢1 packet taco seasoning ▢1 cup cooked white rice ▢1 cup black beans rinsed and drained ▢1/2 cup corn kernels thawed from frozen ▢15 ounce can petite diced tomatoes ▢1 1/2 cups shredded Monterey Jack cheese divided use ▢2 tablespoons chopped cilantro ▢cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer. Bake the peppers for 10-15 minutes or until softened. Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through. Add the garlic and cook for 30 seconds. Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning. Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine. Divide the meat mixture evenly between the peppers. Top with remaining cheese. Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.