Ingredients
Equipment
Method
Char & Marinate the Poblano Peppers
- To infuse your poblano peppers with incredible smoky depth and ensure tenderness, start with a char. You can do this using a gas burner (holding peppers over the flame with tongs until blistered), under a broiler (about 5-7 minutes per side, turning frequently), or on a hot grill until the skin is mostly blackened and blistered.
- Once charred, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap for 10-15 minutes. This steams them, making them extra tender and easier to peel if desired. Once cooled enough to handle, halve the peppers lengthwise and remove the seeds and membranes. In a small bowl, toss the prepared peppers with 2 tablespoons of olive oil, a generous pinch of salt, and a pinch of smoked paprika to marinate while you prepare the filling.
Prepare Your Oven & Peppers
- Preheat your oven to 350°F (175°C) and lightly grease a large baking sheet.
- Arrange the charred and marinated poblano peppers in a single layer on the prepared baking sheet, ensuring they don't overlap. They are now ready for stuffing.
Build the Flavorful Filling
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef (or your preferred meat choice) to the skillet, breaking it up with a spoon as it browns. Cook for 5-8 minutes, until no pink remains. Season the meat generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Drain any excess fat from the skillet.
- Now, stir in the cooked long grain white rice and the Southwest spice blend: 1 teaspoon each of ground cumin, chili powder, and garlic powder, plus an additional pinch of smoked paprika to echo the pepper marinade. Mix well to combine everything.
- Finally, stir in the drained black beans, corn, fire roasted diced tomatoes, and diced green chiles. Cook for another 1-2 minutes, stirring, until the mixture is heated through and wonderfully combined.
Stuff, Top & Bake
- Carefully spoon the rich, flavorful ground beef and rice mixture into each of the prepared poblano pepper halves, mounding it generously.
- Sprinkle a liberal amount of grated mozzarella cheese or Mexican-blend cheese over the top of each stuffed pepper.
- Return the baking sheet to the preheated oven and bake for 10-15 minutes, or until the poblano peppers are perfectly tender and the cheese is beautifully bubbly and melted, with a hint of golden-brown edges. This final bake allows the flavors to meld and the peppers to reach their ideal tenderness.
Serve & Enjoy
- Allow the Beef & Rice Stuffed Poblano Peppers to cool slightly for a few minutes before serving. This helps the filling set and prevents burnt tongues!
Nutrition
Notes
Perfect for meal prep, these peppers store well in the fridge (3-4 days) or freezer (2-3 months). Reheat easily from chilled or thawed. Remember to always drain canned ingredients thoroughly to avoid a watery filling. Garnish with fresh cilantro, sour cream, or avocado for extra flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.