Poblano Pepper Recipes

Easy, baked Southwest Stuffed Poblano Peppers with ground beef and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers recipe you’ll ever taste!

Are you back? Good. So, about these delicious Southwestern Stuffed Poblano Peppers. The inspiration for these hit me recently when I was checking out my friend’s garden and noticed she had a bunch of the poblano peppers hanging like big, green cowbells from no less than four different plants. When I asked her what she was growing those for, she had no idea. She just thought they’d be fun to grow as an experiment.

Well, I can’t just let good poblano peppers go to waste, can I? I vowed right then and there to find a use for those peppers, and the idea of stuffing them was the first thing I thought of. You only need a few peppers to make enough servings for a group and they pair wonderfully with ground beef and other Southwestern-inspired ingredients like black beans, corn, diced tomatoes, green chilis and, of course, cheese.

Southwest Stuffed Poblano Peppers

Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you’ll ever taste!

Prep: 10min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 153 kcal, Carbohydrate 12 g, Protein 16 g, Fat 5 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 39 mg, Sodium 143 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 4 poblano peppers (halved and seeds/membranes removed)
• 1 pound lean ground beef (OR chorizo, see note 2)
• 1 teaspoon each ground cumin, chili powder, garlic powder
• 1 cup cooked long grain white rice (see note 1)
• ½ cup canned black beans (drained)
• ½ cup frozen or canned corn (drained)
• 1 15-ounce can fire rosted diced tomatoes (drained)
• 1 4-ounce can diced green chiles
• ½-1 cup grated mozzarella OR Mexican-blend cheese

Instruction:

1. Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t overlapping. Bake for 10-15 minutes while you move on to the next step.
2. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

Stuffed Poblano Peppers

A fiesta of flavors and colors, these stuffed poblano peppers are delicious, gorgeous, and surprisingly easy to make.

Prep: 20min

Total: 55min

Yield: 4

Serving Size: 1 stuffed pepper

Nutrition Facts: servingSize 1 stuffed pepper, calories 300 kcal, Carbohydrate 14 g, Protein 28 g, Fat 15 g, Saturated Fat 7 g, Sodium 547 mg, Fiber 2 g, Sugar 3 g

Ingredients:

• Olive oil spray
• 4 medium poblano peppers ((1 lb. total weight w/ refuse, 12 oz. cleaned))
• 1 tablespoon olive oil
• 2 medium tomatoes, (diced (10 oz.))
• 1/2 medium onion (diced (4 oz.))
• 1 tablespoon fresh garlic (minced)
• 1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon fine salt))
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 cups cooked chicken breast (shredded (10 oz.))
• 1 cup part-skim mozzarella (shredded (4 oz.))
• 1/2 cup fresh cilantro (chopped)
• 1/2 cup sharp cheddar (shredded (2 oz.))

Instruction:

1. Preheat your oven to 400°F. Line a large, rimmed, oven and broiler-safe baking sheet with foil and spray it with oil.
2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, mozzarella, and cilantro, mixing well.
4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
5. Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!).
6. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you’ve cut the slit.
7. Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.

Mexican Stuffed Poblano Peppers

FAQ

What can I do with my poblano peppers?

1. Chile Verde.
2. Roasted Poblano Broccoli Soup.
3. Steak Fajitas.
4. Easy Roasted Poblano Cream Sauce.
5. Taco Casserole.
6. Tex-Mex Sausage Breakfast Casserole.

Are poblano peppers hotter than jalapenos?

What is the best way to cook poblano peppers?

Do you have to roast and peel poblano peppers?