Cheesy Ground Beef and Rice Stuffed Poblano Peppers
Stuffed Poblanos
Smoky roasted poblanos filled with seasoned beef, rice, and melty cheese for a flavorful Mexican-style dinner.
Nutrition (per serving)
Poblano peppers are the unsung heroes of Mexican cuisine, offering a deep, earthy smokiness with just a hint of heat. Unlike bell peppers, which can sometimes be a bit one-note, poblanos provide a complex backdrop for savory fillings. In this recipe, we’re stuffing them with a hearty blend of seasoned ground beef, fluffy white rice, and plenty of melty cheese to create a meal that feels both comforting and sophisticated for a weeknight dinner.
What I love most about these stuffed peppers is how the roasting process transforms the skin, making it tender and infusing the entire dish with a slightly charred aroma. It’s a fantastic meal that looks impressive on the plate but is surprisingly simple to pull together. I highly recommend topping them with a dollop of cool sour cream and a squeeze of fresh lime to perfectly balance out the rich, cheesy goodness of the filling.
Ingredients
- Poblano peppers:4 large
- Ground beef (80/20):1 lb
- Cooked white rice:1 cup
- Yellow onion, diced:½ cup
- Garlic, minced:2 cloves
- Diced tomatoes with green chilies:10 oz
- Ground cumin:1 tsp
- Chili powder:1 tsp
- Monterey Jack cheese, shredded:1.5 cups
- Olive oil:1 tbsp
- Fresh cilantro, chopped:2 tbsp
- Salt and black pepper:to taste pieces
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
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Slice each poblano pepper in half lengthwise. Carefully remove the seeds and the white membranes using a spoon to keep the heat mild.
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Place the pepper halves cut-side up on the baking sheet. Drizzle lightly with olive oil and bake for 10-12 minutes until they begin to soften.
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While the peppers pre-roast, heat a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain any excess fat.
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Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the garlic, cumin, chili powder, salt, and pepper.
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Pour in the diced tomatoes with green chilies and the cooked rice. Stir well and let the mixture simmer for 5 minutes so the flavors meld.
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Remove the skillet from the heat and stir in half of the shredded cheese until it just starts to melt.
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Spoon the beef and rice mixture generously into each pre-roasted poblano half.
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Top the peppers with the remaining shredded cheese and return them to the oven for 12-15 minutes, or until the cheese is bubbly and golden brown.
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Garnish with fresh cilantro and serve warm with a side of sour cream or lime wedges.
Tips & Notes
- For extra smoky flavor, you can char the outsides of the poblanos over an open gas flame before stuffing them.
- If you prefer a lighter version, ground turkey or black beans work beautifully as a substitute for the beef.
- Make sure the rice is fully cooked before adding it to the skillet, as it won't soften much further in the oven.
