Imagine slicing into a perfectly roasted poblano pepper, its deep green skin slightly charred, revealing a hearty filling of savory beef and fluffy rice, all enveloped in the comforting aroma of melted cheese and rich tomato sauce.
This vibrant dish, with its mix of colors, textures, and aromas, brings the warmth of Mexican flavors right to your table. For me, beef stuffed poblano peppers are more than just a meal; they’re a comforting reminder of home-cooked dinners that bring the family together, especially on busy weeknights when time is tight, or during slow Sunday suppers when everyone gathers around.
I remember one hectic evening when this dish saved the day, providing a quick but satisfying dinner that left everyone happy and full.
Ready? Let’s cook this delicious and convenient recipe that’s sure to become a favorite in your home, too!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and cheese.
- Uses pantry staples like rice, ground beef, and tomato sauce.
- Offers a customizable spice level with optional hot sauce or pepper jack cheese.
- Provides a convenient meal prep option with make-ahead capabilities.
- Guarantees a satisfying and hearty meal with tender, juicy poblano peppers.
Ingredients
- 4 large poblano peppers — select evenly sized for uniform cooking.
- 1 pound ground beef — opt for lean beef for less excess fat.
- 1 cup cooked rice — use long grain for best texture.
- 1 cup shredded cheese — cheddar or choose pepper jack for extra spice.
- 1 small onion, diced — choose fresh for best flavor.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 1 teaspoon cumin — adds earthy flavor.
- 1 teaspoon chili powder — adjust for desired heat level.
- 1/2 teaspoon salt — enhances overall taste.
- 1/4 teaspoon black pepper — freshly ground for best flavor.
- 1 can (15 ounces) tomato sauce — low sodium preferred.
- 1 tablespoon olive oil — use extra virgin for richness.
Step-by-Step Method
Preheat the Oven
Preheat the oven to 375°F (190°C). This guarantees it’s ready for the stuffed peppers once prepared.
A properly heated oven will cook the peppers evenly and help the cheese melt perfectly on top.
Sauté Onions & Garlic
In a large skillet, heat olive oil over medium heat.
Sauté onions and garlic until they become translucent. This step adds a layer of flavor to the dish and sets the base for the beef mixture.
Cook the Beef
Add ground beef to the skillet.
Cook until it’s browned thoroughly. Drain any excess fat from the skillet to avoid a greasy mixture.
This step guarantees a leaner, more flavorful filling.
Mix in Rice & Spices
Stir in cooked rice, cumin, chili powder, salt, and black pepper with the beef mixture.
This enhances the flavor and texture. Mix well to guarantee even distribution of spices throughout the filling.
Combine with Tomato Sauce
Add half of the tomato sauce to the skillet.
Combine well with the beef and rice mixture. This adds moisture and a tangy flavor to the filling, complementing the spices.
Prepare the Peppers
Cut the tops off the poblano peppers and remove the seeds.
This creates a cavity for the filling. Be careful not to puncture the sides to guarantee the filling stays in place during baking.
Stuff the Peppers
Stuff each poblano pepper with the beef and rice mixture.
Pack the filling tightly to guarantee each pepper is adequately filled. This makes for a satisfying and hearty dish.
Arrange & Top with Sauce
Place the stuffed peppers in a baking dish.
Pour the remaining tomato sauce over them. This keeps the peppers moist and adds extra flavor during baking.
Add Cheese & Bake
Sprinkle shredded cheese on top of the stuffed peppers.
Bake in the preheated oven for 25-30 minutes. The goal is for the peppers to become tender and the cheese to melt and turn bubbly.
Rest & Serve
Allow the peppers to rest for 5 minutes before serving.
This helps the flavors meld together and makes the dish easier to handle. Serve as a main dish, and enjoy the savory and slightly spicy flavors.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with black beans or a plant-based meat alternative.
- Swap the white rice for quinoa or brown rice to add more fiber and nutrients.
- Use a dairy-free cheese or nutritional yeast for a vegan-friendly dish.
- Substitute poblano peppers with bell peppers if you prefer a milder flavor or if poblanos are unavailable.
You Must Know
- Preheat the Oven: Confirm your oven is preheated to 375°F (190°C) for ideal cooking results and even heat distribution.
- Choose Uniform Peppers: Select poblano peppers that are similar in size to confirm they cook evenly and are done at the same time.
- Drain Excess Fat: After browning the ground beef, make certain to drain any excess fat to prevent the stuffed peppers from becoming greasy.
- Stir Thoroughly: Mix the beef, rice, and spices thoroughly to confirm even distribution of flavors throughout the stuffing mixture.
- Let Rest: Allow the stuffed peppers to rest for 5 minutes after removing them from the oven.
This will help the flavors to meld and make them easier to handle when serving.
Serving Tips
- Serve with a side of guacamole and tortilla chips for added texture and flavor.
- Garnish with fresh cilantro and a dollop of sour cream for a revitalizing touch.
- Pair with a light Mexican lager or a chilled glass of white wine.
- Complement with a simple green salad dressed with lime vinaigrette.
- Present on a colorful Mexican-style platter for an appealing visual presentation.
Storage & Make-Ahead
Beef Stuffed Poblano Peppers can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare and stuff the peppers, then refrigerate until ready to bake.
They also freeze well for up to 2 months.
Thaw in the fridge overnight before baking.
Reheating
For gentle reheating of beef stuffed poblano peppers, use a microwave, oven, or stovetop.
In the microwave, cover and heat on medium.
In the oven, warm at 350°F until heated through.
Mexican Culinary Tradition
When you think about Mexican culinary tradition, the vibrant flavors and rich history come alive in every bite. It’s a sensory journey that starts with the aroma of sizzling onions and garlic.
I remember my first taste of authentic Mexican cuisine at a family gathering. The warmth and love poured into each dish were palpable.
Envision this:
- Colorful chiles bursting with robust stuffing
- Hearty spices like cumin and chili powder tickling your senses
- Melty cheese cascading down the sides of a pepper
- Sizzling sounds from the skillet, a symphony of flavors
- Handcrafted details echoing generations of tradition
That’s what makes this cuisine special to me. Every meal is an invitation to savor the harmony of flavors and history intertwined.
Final Thoughts
Give this Beef Stuffed Poblano Peppers recipe a try for a delicious and satisfying meal that’s sure to impress! Feel free to tweak it to your taste by adding your favorite spices or swapping in pepper jack cheese for an extra kick.
Frequently Asked Questions
Can I Freeze the Stuffed Poblano Peppers Before Baking?
Yes, you can freeze them before baking! I often do this when planning meals ahead. Just wrap them tightly in plastic wrap, place in a freezer bag, and bake directly from frozen, adding a few extra minutes.
What Side Dishes Pair Well With Beef Stuffed Poblano Peppers?
I love pairing them with cilantro lime rice or a fresh corn salad. Once, I served them with guacamole and tortilla chips at a family gathering, and everyone adored the combination. Try experimenting with your favorite sides!
How Do I Adjust the Recipe for a Vegetarian Version?
I’d swap the beef for black beans or quinoa. Once, I tried it with mushrooms, and it was delightful! Don’t forget to boost the flavor with extra spices or a dash of lime juice for zest.
Are There Alternative Proteins That Work Well in This Recipe?
When I crave variety, I swap ground beef with black beans or quinoa. Their textures meld beautifully, and I enjoy the hearty, satisfying bite. Once, I added lentils, and the earthy flavor perfectly complemented the spices. Try it!
How Spicy Are Poblano Peppers Compared to Other Peppers?
When I first tried poblano peppers, I found them mildly spicy, much less intense than jalapeños. They’re perfect for adding a touch of heat without overwhelming a dish. I love their subtle warmth, it’s just right!
Beef Stuffed Poblano Peppers
Equipment
- 1 large skillet
- 1 Baking dish
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
- 1 Oven
Ingredients
- 4 large poblano peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup shredded cheese
- 1 small onion diced
- 2 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can tomato sauce 15 ounces
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add ground beef to the skillet and cook until browned, then drain excess fat.
- Stir in cooked rice, cumin, chili powder, salt, and black pepper into the beef mixture.
- Add half of the tomato sauce to the mixture and combine well.
- Cut the tops off the poblano peppers and remove the seeds.
- Stuff each pepper with the beef and rice mixture.
- Place the stuffed peppers in a baking dish and pour the remaining tomato sauce over them.
- Sprinkle shredded cheese on top of the peppers.
- Bake in the preheated oven for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
- Allow the peppers to rest for 5 minutes before serving.
Notes
