STUFFED POBLANO PEPPERS
Stuffed Poblano Peppers: A Flavorful Fiesta on Your Plate
There’s something magical about the rich, earthy flavors of Mexican cuisine that brings people together. Whether it’s the warmth of a family gathering or the vibrant colors of a fiesta, Mexican dishes have a way of creating unforgettable moments. Today, we’re diving into a delightful recipe that combines all these elements: Stuffed Poblano Peppers. These peppers are not just a meal but an experience, filled with savory beef, hearty rice, nutritious black beans, and topped with gooey cheese. It’s a fiesta of flavors in every bite!
Why You’ll Love This Recipe
Stuffed Poblano Peppers are perfect for those nights when you want to break away from the ordinary. Here’s why you’ll fall in love with this dish:
- Flavorful and Satisfying: Each bite is packed with a savory blend of seasoned beef, rice, and beans, offering a complete meal in itself.
- Easy to Make: This recipe doesn’t require advanced culinary skills, making it accessible for cooks of all levels.
- Versatile: You can easily customize the ingredients to suit your taste or dietary preferences.
- Healthy: With lean beef and a variety of vegetables, this dish is as nutritious as it is delicious.
Kitchen Equipment You’ll Need
- Oven
- Baking sheet
- Large pan
- Spatula
- Knife
- Cutting board
Ingredients
- 6 large poblano peppers, cut a slice off lengthwise, then remove seeds and ribs
- 1 teaspoon vegetable oil
- 1 pound ground beef (90% lean)
- 1 teaspoon minced garlic
- 1 packet taco seasoning
- 1 cup cooked white rice
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels, thawed from frozen
- 15-ounce can petite diced tomatoes
- 1 1/2 cups shredded Monterey Jack cheese, divided use
- 2 tablespoons chopped cilantro
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat a baking sheet with cooking spray and place the poblano peppers on it in a single layer.
- Bake the peppers for 10-15 minutes until softened.
- Meanwhile, heat oil in a large pan over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a spatula, until fully cooked.
- Add minced garlic to the beef and cook for an additional 30 seconds.
- Stir in the taco seasoning and 2 tablespoons of water, coating the beef evenly.
- Add cooked rice, black beans, corn, tomatoes, and 3/4 of the cheese to the pan. Mix well and remove from heat.
- Stuff each pepper with the beef mixture and top with the remaining cheese.
- Return the peppers to the oven and bake for another 10-15 minutes until the cheese is melted.
- Garnish with chopped cilantro before serving.
Tips for Success
- Roasting Peppers: Roasting the peppers before stuffing them ensures they’re tender and enhances their flavor.
- Even Stuffing: Make sure to evenly distribute the filling among the peppers for consistent taste in each serving.
- Melting Cheese: For an extra cheesy top, broil the peppers for a minute or two at the end of baking.
Additional Tips and Variations
- Vegetarian Option: Swap the beef for mushrooms or tofu for a vegetarian version.
- Spice It Up: Add jalapeños or hot sauce if you like your food spicy.
- Cheese Choices: Experiment with different cheeses like cheddar or queso fresco for a new flavor profile.
Nutritional Highlights (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 14g
- Fiber: 5g
Frequently Asked Questions (FAQ)
Can I prepare stuffed poblano peppers in advance?
Yes, you can prepare the filling a day ahead and store it in the fridge. Stuff the peppers and bake them just before serving.
What can I serve with stuffed poblano peppers?
These peppers pair well with a fresh salad, guacamole, or a side of Mexican rice.
Conclusion
Stuffed Poblano Peppers bring a burst of Mexican-inspired flavors to your table with minimal effort. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish will be a hit. Give it a try, and don’t forget to share your experience in the comments below. We’d love to hear how your stuffed poblano peppers turned out!
