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Stuffed poblano peppers filled with rice, corn, beans and meat.
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Stuffed Poblano Peppers

This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that's sure to get rave reviews!
Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 347kcal
Author Sara Welch

Ingredients

  • 6 large poblano peppers cut a slice off lengthwise, then remove seeds and ribs
  • 1 teaspoon vegetable oil
  • 1 pound ground beef I use 90% lean
  • 1 teaspoon minced garlic
  • 1 packet taco seasoning
  • 1 cup cooked white rice
  • 1 cup black beans rinsed and drained
  • 1/2 cup corn kernels thawed from frozen
  • 15 ounce can petite diced tomatoes
  • 1 1/2 cups shredded Monterey Jack cheese divided use
  • 2 tablespoons chopped cilantro
  • cooking spray

Instructions

  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
  • Bake the peppers for 10-15 minutes or until softened.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
  • Add the garlic and cook for 30 seconds.
  • Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
  • Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
  • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.

Nutrition

Calories: 347kcal | Carbohydrates: 33g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 646mg | Potassium: 829mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1305IU | Vitamin C: 141.2mg | Calcium: 64mg | Iron: 4.1mg