Description
This delicious recipe features poblano peppers stuffed with a flavorful mixture of ground beef, rice, black beans, and cheese, roasted to perfection and topped with melted Monterey Jack. A hearty and comforting dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Peppers
- 4 poblano peppers
- 1 tablespoon olive oil
Filling
- 1 pound ground beef (453.59 grams)
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons kosher salt (adjust to 1 teaspoon if using table salt)
- 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)
Garnish
- Fresh cilantro (optional)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set aside.
- Roast the Peppers: Wash the poblano peppers and cut them in half lengthwise. Remove the ribs and seeds carefully. Place them cut side down on the prepared baking sheet. Rub each pepper lightly with olive oil. Roast the peppers for 8 minutes, then reduce the oven temperature to 350°F (175°C).
- Cook the Filling: While the peppers roast, heat a large skillet over medium heat. Add the ground beef and start breaking it apart as it cooks. When the beef just begins to brown, add the diced onion and minced garlic. Sauté together for about 5 to 7 minutes until the onion softens. Drain any excess grease from the pan. Season the mixture with chili powder, cumin, paprika, and salt.
- Combine and Stuff: Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of the shredded Monterey Jack cheese. Taste and adjust seasoning with additional salt and pepper as needed. Spoon the filling evenly into the roasted poblano peppers. Then sprinkle the remaining 1 1/2 cups of cheese on top of the stuffed peppers.
- Bake and Serve: Place the stuffed peppers back into the oven and bake uncovered at 350°F (175°C) for 25 minutes, or until the cheese is melted and bubbly. Serve immediately, garnished with fresh cilantro if desired.
Notes
- For best results, use freshly cooked rice rather than leftover refrigerated rice to avoid mushy texture.
- Adjust chili powder and spices for more or less heat according to your preference.
- To make this dish vegetarian, substitute ground beef with crumbled tofu or a plant-based meat alternative and use vegetable broth in place of tomato sauce if needed.
- If you prefer a milder pepper, consider roasting and peeling Anaheim peppers instead of poblanos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: stuffed poblano peppers, stuffed peppers, Mexican stuffed peppers, ground beef recipe, baked stuffed peppers, easy dinner recipe
