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–+ servings
beef filled spicy peppers

Beef Stuffed Poblano Peppers

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

For the best results, choose poblano peppers that are evenly sized so they cook uniformly. If you prefer a spicier dish, substitute the cheese with a pepper jack variety or add a dash of hot sauce to the beef mixture. Additionally, the stuffed peppers can be prepared in advance and stored in the refrigerator, making them a convenient option for meal prep.
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