Stuffed Poblano Peppers
Stuffed Poblano Peppers
These stuffed poblano peppers are packed with a hearty, flavorful filling of pasture-raised ground beef, black beans, tomatoes, corn, rice, and cheese. Roasted poblano peppers add a mild smoky flavor, while jalapeño brings a little heat. It’s a satisfying way to enjoy fresh summer ingredients in one easy, colorful meal.
Ingredients
- 4 to 6 large poblano peppers
- 1 tablespoon vegetable oil
- 1 medium onion
- 1 jalapeño pepper chopped
- 5 cloves garlic
- ½ pound ground beef
- 14.5- ounce can black beans drained
- 1½ cups diced tomatoes
- 1 cup corn kernels
- 1 cup shredded cheese or your favorite cheese
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked white rice
- Fresh chopped parsley and red pepper flakes for garnish
Instructions
- Preheat oven to 425°F.
- Wash the poblano peppers, slice them in half lengthwise, and remove the seeds and membranes. Place the peppers on a lightly oiled baking sheet.
- Roast the peppers for 15 minutes, until slightly softened. Remove from the oven and set aside.
- Heat the oil in a large pan over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the ground beef and cook for 5 to 6 minutes, breaking it apart as it cooks.
- Add the black beans, tomatoes, corn, seasonings, and cooked rice. Stir to combine.
- Stir in half of the shredded cheese.
- Spoon the filling into each roasted poblano and top with the remaining cheese.
- Return the peppers to the oven and roast for about 10 minutes, until the peppers are tender and the cheese is bubbly.
- Allow the peppers to cool slightly, then garnish with fresh parsley and red pepper flakes before serving.