These Stuffed Poblano Peppers are filled with a savory ground beef and rice mixture with black beans and corn, then topped with enchilada sauce and melty cheese. Pantry staples make this an easy, flavor-packed dinner you can get on the table fast.
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A Note From My Kitchen
If you’ve never cooked with poblano peppers before, recipes like this one and my Chile Relleno Casserole are a great place to start. Poblanos are mild, easy to work with, and perfect for holding a hearty filling. You might think a meal like this is not attainable on a weeknight, but with the help of a few convenience items, you can have these Stuffed Poblano Peppers on the table in under an hour.
A Tex-Mex inspired ground beef filling is made easy with the help of a pouch of microwaveable seasoned rice, canned black beans, and frozen corn. A jar of your favorite store-bought enchilada sauce adds and shredded cheese are all you need to top them off before baking until hot and bubbly.
A great method and an absolutely crave-worthy filling have this recipe on my list of “make again soon” dinners.
Ingredient Notes
- Poblano peppers: These are mild peppers with a deep, slightly smoky flavor. Look for large, firm peppers that are easy to halve and fill.
- Ground beef: I use 90% lean ground beef for a hearty filling without too much excess grease.
- Taco seasoning: Use your favorite blend or for better flavor, mix up a batch of my Homemade Taco Seasoning Mix.
- Seasoned rice: Any microwaveable rice will work, but I love this with Spicy Mexican Style or Spanish Rice for the extra boost of flavor.
- Canned black beans: Rinse and drain well. Pinto beans will work as a substitute.
- Corn: Frozen yellow corn straight from the freezer (no need to thaw it in advance).
- Enchilada sauce: You can make your own homemade Red Enchilada Sauce, but I usually take the easy route and grab a jar of my favorite. I like both Siete and Hatch brands.
- Diced green chiles: These add flavor without making the dish spicy.
- Cheese: A blend of cheddar and Monterey Jack (or pepper Jack) melts beautifully and adds lots of flavor. Or, use a store-bought Mexican cheese blend.
How to Make Stuffed Poblano Peppers
- Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook briefly.
- Brown and season the beef. Add the ground beef and cook, breaking it up, until no longer pink. Drain any excess grease, then stir in the taco seasoning.
- Add the remaining ingredients. Stir in the cooked rice, black beans, green chiles, corn, enchilada sauce, and cheese.
- Mix and heat through. Cook, stirring, until everything is well combined and the cheese has melted. Remove from the heat.
- Roast the peppers. Arrange the halved and seeded poblano peppers cut side up on a baking sheet and roast until just slightly softened.
- Fill the peppers. Divide the prepared beef and rice filling evenly among the roasted peppers, then spoon a little enchilada sauce over each.
- Add the cheese. Sprinkle the tops with shredded cheese.
- Bake until melted. Return to the oven and bake until the cheese is melted and the peppers are heated through.
Valerie’s Tips
Choose large poblano peppers. Look for wide, sturdy peppers so they’re easier to fill and hold plenty of the mixture.
Roast before filling. This step slightly softens the peppers and ensures they’re tender after baking.
Use seasoned rice. It adds a lot of flavor without extra work. Plain cooked white or brown rice will work, but won’t be quite as flavorful.
Fill generously. Don’t be shy! These peppers are meant to be hearty and packed with filling.
Make it your own. Swap the ground beef for ground turkey or ground chicken, use pinto beans in place of black beans, or add a little heat with diced jalapeño or a spicier enchilada sauce.
Finish with toppings. A dollop of sour cream, a little hot sauce, a sprinkle of cilantro, and a squeeze of fresh lime really bring everything together.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the microwave or in a 350°F oven until heated through.
- Make ahead: You can prepare the filling in advance and refrigerate it for up to 1 day. Roast the peppers, then fill and bake when ready.
- Freeze: For best results, freeze the filling separately. Thaw, then fill the peppers and bake as directed.
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Stuffed Poblano Peppers
Ingredients
- 4 to 5 large poblano peppers
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 teaspoons minced garlic
- 1 pound ground beef, 90% lean
- 1 tablespoon Taco Seasoning Mix
- 8.5 ounce pouch Ready Rice Spicy Mexican Style, or Spanish
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, drained
- ½ cup frozen yellow corn, (no need to thaw)
- 1 cup enchilada sauce, divided
- 1 ½ cups shredded Mexican cheese blend, divided
- Minced fresh cilantro, optional
- Sour cream and hot sauce, optional for serving
Instructions
- Preheat oven to 425 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray.
- Wash the poblano peppers, slice in half lengthwise, and remove and discard the ribs and seeds. Place the peppers, cut side up on the baking sheet. Transfer the baking sheet to the preheated oven and roast the peppers for 14 to 15 minutes to slightly soften. Remove from the oven and set aside.
- Meanwhile, prepare rice according to package directions. Set it aside.
- For the filling, add the olive oil to a large skillet and place it over MEDIUM heat. Add the onions and cook, stirring for several minutes to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook for 5 to 7 minutes, breaking the meat up with a spoon, until no longer pink. Drain the excess grease from the pan and return it to the heat. Sprinkle the meat mixture with Taco Seasoning Mix and cook, stirring, until well incorporated. Add the prepared rice, black beans, diced green chiles, frozen corn, ½ cup of the enchilada sauce, and ½ cup cheese. Cook, stirring occasionally, until the cheese has melted. Remove from the heat.
- Divide the mixture between the peppers, drizzle each with 1 tablespoon enchilada sauce, and top with the remaining cheese.
- Return to the oven and roast for 6 to 8 to minutes or until the cheese is melted. If desired, top with cilantro.
- Delicious served with hot sauce and dollop of sour cream.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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