Description
Delicious stuffed poblano peppers filled with a savory mix of beef, rice, and cheese, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 large poblano peppers
- 1 pound ground beef or chorizo
- 1 cup cooked rice
- 1 cup corn (canned or frozen)
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the poblano peppers in half lengthwise and remove the seeds.
- Add olive oil to a skillet over medium heat and cook the ground beef or chorizo until browned.
- Stir in the cooked rice, corn, black beans, garlic powder, cumin, salt, and pepper. Cook for a few minutes until heated through.
- Stuff each half of the poblano peppers with the meat and rice mixture and place in a baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted.
- Garnish with fresh cilantro if desired and serve warm.
Notes
For a deeper flavor, consider roasting the peppers before stuffing. Leftover filling can be used for tacos or burritos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg