Description
These smoky, cheesy stuffed poblano peppers are packed with bold, southwestern flavors. Ground beef, black beans, rice, and melty Monterey Jack come together in a comforting tomato-chile sauce—all baked into tender, fire-roasted poblanos. It’s a hearty, flavor-loaded dish that’s sure to become a weeknight favorite.
Ingredients
4 poblano peppers
1 tbsp olive oil
1 lb ground beef
1/2 medium yellow onion, diced
2 garlic cloves, minced
2 tsp chili powder
2 tsp kosher salt (use less if using table salt)
1 tsp cumin
1/2 tsp paprika
1 cup cooked rice
1 cup black beans
15 oz tomato sauce
4 oz canned green chiles, drained
2 1/2 cups shredded Monterey Jack cheese (divided)
Fresh cilantro, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Roast poblanos over an open flame or broil until charred. Place in a covered bowl for 10 min, then peel skins and remove seeds.
In a skillet, heat olive oil and cook onion until soft. Add garlic, ground beef, chili powder, salt, cumin, and paprika. Cook until browned.
Stir in cooked rice, black beans, green chiles, tomato sauce, and 1 cup cheese. Mix well and simmer for 5 min.
Stuff peppers with beef mixture and place in a baking dish. Top with remaining cheese.
Bake for 20–25 minutes, until bubbly and golden. Garnish with cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 per serving
- Fat: 24g per serving
- Carbohydrates: 22g per serving
- Fiber: 5g per serving
- Protein: 30g per serving