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.
- 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
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.