These Easy Mexican Stuffed Poblano Peppers are a colorful and tasty dish filled with cheese, beans, and spices. They’re perfect for a fun dinner and a great way to enjoy some veggies!
You’ll love how easy they are to make! Just roast, stuff, and bake. Plus, they look super fancy on a plate, which always impresses friends. Who knew feeling like a chef could be this simple? 😄
Key Ingredients & Substitutions
Poblano Peppers: These mild peppers are perfect for stuffing! If you can’t find them, try using bell peppers, though they will be sweeter. Anaheims can work too but are a bit spicier!
Ground Meat: I often use ground beef for flavor, but ground turkey or chicken is great for a lighter option. You can even skip the meat entirely and add more beans or lentils for a vegetarian twist!
Black Beans: Canned black beans save time, but you can use any beans you like—kidney, pinto, or even chickpeas. They all add plenty of protein!
Cheese: I recommend a Mexican cheese blend for that authentic taste. If you’re dairy-free, try using vegan cheese or just skip it—these peppers are still delicious without!
How Do You Roast Poblano Peppers Properly?
Roasting poblanos is key to developing their flavor. Here’s how to do it right:
- Use a gas flame or broiler to roast until the skins are dark and blistered all over (about 5-7 minutes).
- Once roasted, place them in a bowl and cover with plastic wrap. This steams them, making the skins easier to peel.
- After about 10 minutes, carefully peel away the skin, cut them in half, and remove the seeds. This way, you maintain their shape for stuffing!
Taking time to roast properly really enhances their flavor and adds a delicious smokiness to your dish! Enjoy the cooking experience!
Easy Mexican Stuffed Poblano Peppers
Ingredients You Will Need:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cooked rice (white or brown)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or similar)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 lime, cut into wedges
- Optional: red pepper flakes or hot sauce for garnishing
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and another 15-20 minutes for cooking. So, in roughly 30-35 minutes, you’ll have a yummy dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C), so it’s hot and ready for your stuffed peppers!
2. Roast the Poblano Peppers:
Roast the poblano peppers directly over a gas flame or under the broiler. Make sure to turn them occasionally until the skins are charred and blistered all over, which should take about 5-7 minutes. Once roasted, place the peppers in a bowl and cover with plastic wrap to let them steam for about 10 minutes. This makes peeling easier! Once cooled, carefully peel off the charred skins, then slice each pepper in half lengthwise and remove the seeds and membranes.
3. Sauté the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3 minutes until they are fragrant and translucent.
4. Cook the Meat:
Add the ground beef or turkey to the skillet, breaking it up with a spoon as it cooks. Brown it completely for about 5-7 minutes. If there’s any excess fat, drain it out.
5. Combine the Ingredients:
Now, add in the black beans, corn, cooked rice, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well and cook for another 3-4 minutes so the flavors can blend together.
6. Add Freshness:
Take the skillet off the heat and stir in the chopped cilantro. This will add a fresh burst of flavor!
7. Stuff the Peppers:
Spoon the delicious filling evenly into each prepared poblano pepper half and place them snugly in a baking dish.
8. Cheese It Up:
Sprinkle the shredded cheese generously over the top of each stuffed pepper, creating a nice cheesy layer!
9. Bake:
Pop the baking dish into the preheated oven and bake for about 10-15 minutes, until the cheese is melted and bubbly, and maybe starting to turn a bit golden. Yum!
10. Garnish and Serve:
Once done, take them out of the oven and garnish with extra cilantro and, if you like a kick, sprinkle some red pepper flakes or drizzle with hot sauce. Serve them hot with lime wedges on the side to squeeze over the peppers for that extra tang!
Enjoy your delightful and easy Mexican stuffed poblano peppers! They’re not just tasty but also a feast for your eyes!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Peppers?
Absolutely! While poblano peppers are ideal for their mild heat, you can substitute them with bell peppers for a sweeter flavor or Anaheim peppers for a bit more spice. Just keep in mind that roasting times might vary slightly depending on the pepper you choose!
How Can I Make This Recipe Vegetarian?
To make the dish vegetarian, simply omit the ground meat and increase the amount of black beans or add other vegetables like zucchini or diced bell peppers. You can also include quinoa or lentils for added protein and texture!
Can I Prepare These Peppers in Advance?
Yes, you can prepare the stuffed peppers ahead of time! After stuffing the peppers, cover them tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold!
What’s the Best Way to Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or bake in the oven at 350°F (175°C) until warmed through.
