Dinner

Stuffed Poblano Peppers Recipe

ByCharlotte Montgomery December 24, 2025December 24, 2025

Introduction

Stuffed Poblano Peppers offer a delightful combination of smoky roasted peppers filled with a savory mix of ground beef, rice, beans, and melted cheese. This hearty and flavorful dish makes a satisfying meal perfect for weeknights or casual gatherings.

The image shows three stuffed green poblano pepper halves placed on a white plate with a blue surface beneath it replaced by a white marbled texture. Each pepper half is filled with a mixed layer of reddish-brown rice and beans, topped with melted white cheese that stretches slightly over the edges. Small, fresh green cilantro leaves are scattered on top of the cheese and filling, adding a fresh contrast. The peppers have a shiny, roasted look with slightly wrinkled skin. The melting cheese creates a creamy texture over the layered filling, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 poblano peppers
1 tablespoon olive oil
1 pound ground beef (453.59 grams)
1/2 medium yellow onion
2 garlic cloves (minced)
2 teaspoons chili powder
2 teaspoons kosher salt (if using table salt, start with half this amount)
1 teaspoon cumin
1/2 teaspoon paprika
1 cup cooked rice (200 grams)
1 cup black beans (260 grams)
15 ounces tomato sauce (425 grams)
4 ounces green chiles (drained well, 113 grams)
2 1/2 cups Monterey Jack cheese (shredded and divided, 282.5 grams)
Fresh cilantro (optional for garnish)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
Step 2: Wash the peppers and cut them in half lengthwise. Remove the ribs and seeds. Place the peppers cut side down on the prepared baking sheet. Rub them lightly with olive oil and roast for 8 minutes. When done, reduce the oven temperature to 350 degrees Fahrenheit.
Step 3: While the peppers roast, heat a large skillet over medium heat. Add the ground beef and break it up as it browns. Once it begins to brown, add the onion and garlic. Sauté until the onion becomes soft, about 5-7 minutes. Drain any excess grease. Season with chili powder, cumin, and paprika.
Step 4: Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of the shredded cheese. Taste and adjust salt and pepper as needed. Divide the filling evenly among the roasted poblano halves. Top each pepper with the remaining cheese.
Step 5: Bake uncovered at 350 degrees Fahrenheit for 25 minutes. Serve immediately, garnished with fresh cilantro if desired.

Tips & Variations

For a vegetarian option, substitute the ground beef with cooked lentils or extra beans.
Use brown rice for a nuttier flavor and added fiber.
Add some diced jalapeños into the filling for extra heat.
If Monterey Jack isn’t available, a mild cheddar or mozzarella will also melt nicely.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees Fahrenheit until warmed through to maintain texture and flavor. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

Eight stuffed poblano peppers lie on parchment paper on a metal baking sheet with some baked-on spots. Each pepper is cut in half lengthwise and filled with a mixture that looks like ground meat and black beans in a reddish sauce. The filling is topped with melted white cheese, slightly browned and bubbling. The peppers' dark green skin contrasts with the lighter filling and cheese. The baking sheet sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed poblanos in advance?

Yes, you can assemble the peppers ahead of time and store them covered in the refrigerator for up to 24 hours before baking. This can save time on busy days.