Name: Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 packet (3 tablespoons) taco seasoning; 8.8 ounce microwaveable bag of Spanish rice, uncooked; 1 (15 ounce) can corn, drained; 1 (15 ounce) can black beans, drained and rinsed; 1 (10 ounce) can red enchilada sauce; 1 (4 ounce) can diced green chilies; Kosher salt, to taste; Fresh cracked pepper, to taste; 4-6 poblano peppers; 8 ounces shredded Colby Jack cheese; Sour cream, for garnish; Fresh chopped cilantro, for garnish

Print Recipe· 3.9 from 15 reviews

There is nothing quite as satisfying as the vibrant and hearty flavors packed into every bite of this Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe. It brings together tender poblano peppers cradling a savory filling that’s rich with seasoned ground beef, fluffy Spanish rice, sweet corn, and creamy black beans, all topped with melted Colby jack cheese that’s golden and irresistible. Every element shines individually but comes together in perfect harmony, making it a comfort food that’s both wholesome and exciting. If you’re looking for a dish that’s bursting with flavor and brings a touch of Tex-Mex magic to your table, this recipe is an absolute must-try.

Ingredients You’ll Need

A group of eight ingredients is arranged on a white marbled surface. On the top right, a block of raw ground beef sits on brown paper. Below it is a white bowl filled with reddish-brown cooked rice. To the left of the rice bowl are four dark green poblano peppers placed in a loose cluster. Above the peppers is a white bowl filled with shiny black beans. On the top left side, a small white bowl contains orange taco seasoning. Below it, a white bowl with yellow corn kernels is next to a white bowl full of shredded yellow and white cheese. To the right of the corn bowl, another white bowl holds light green chopped green chiles, and next to it is a white bowl filled with red enchilada sauce. photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simple, wholesome ingredients, each bringing something unique to the table. From the smoky spice of poblano peppers to the heartiness of beef and beans, every component plays a vital role in building layers of texture and flavor.

1 pound ground beef: The rich and juicy base for the filling that provides satisfying protein and flavor.
3 tablespoons taco seasoning: A punchy blend of spices that infuses the beef with classic Tex-Mex zest.
4-6 poblano peppers: Mildly spicy peppers that become soft vessels full of delicious filling.
8.8 ounce microwaveable bag of Spanish rice, uncooked: Adds a fluffy, aromatic bite that soaks up the spices.
1 can (15 ounces) corn, drained: Sweet kernels that lend a pleasant crunch and contrasting flavor.
1 can (15 ounces) black beans, drained and rinsed: Creamy and slightly earthy, providing hearty texture and fiber.
1 can (10 ounces) red enchilada sauce: A tangy, flavorful sauce that ties the filling together and keeps it moist.
1 can (4 ounces) diced green chilies: Adds a gentle heat and subtle herbal note to awaken the palate.
8 ounces shredded Colby jack cheese: Melts beautifully on top, enriching each bite with gooey, savory goodness.
Sour cream: A cool, creamy garnish that balances the spiciness and adds richness.
Fresh chopped cilantro: Bright and refreshing, it adds a pop of color and herbaceous lift.
Kosher salt and fresh cracked pepper: Essential seasonings to enhance and round out every flavor.

How to Make Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe

Step 1: Prepare the Oven and Beef

Start by preheating your oven to 350 degrees so it’s ready to bake those peppers to tender perfection. As the oven warms up, heat a large sauté pan over medium-high heat and brown the ground beef. Break it up evenly with a spatula so it cooks through uniformly. Then, stir in the taco seasoning to coat the beef in that irresistible blend of Southwestern spices—this is where the flavor journey really begins!

Step 2: Prepare the Poblano Peppers

While the beef is sizzling, take your poblano peppers and slice them in half lengthwise. Carefully remove the ribs and seeds but keep the stems intact for a charming presentation and easier handling. Place the hollowed pepper halves into a lightly greased 9×13-inch baking dish, creating a cozy nest for the hearty filling.

Step 3: Mix the Filling

In a large bowl, combine the cooked and seasoned ground beef with the uncooked Spanish rice, drained corn, rinsed black beans, red enchilada sauce, diced green chilies, and a generous pinch of kosher salt and freshly cracked pepper. Stir everything together until all the ingredients are thoroughly incorporated. This mix is where the magic happens, balancing flavors and textures that will fill each poblano half with deliciousness.

Step 4: Stuff and Top

Next, divide the hearty filling evenly among the poblano pepper halves, packing them generously. Then shower each with shredded Colby jack cheese, which will melt to golden, bubbly perfection during baking, adding a rich, creamy finish to the dish.

Step 5: Bake to Perfection

Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the peppers are soft and tender and the filling has warmed through. The cheese on top should be beautifully melted and slightly browned, signaling it’s ready to come out.

Step 6: Garnish and Serve

Once the peppers are out of the oven, let them rest just a few minutes. Then add dollops of sour cream and sprinkle fresh chopped cilantro on top for that fresh, creamy pop of flavor and color that finishes the dish perfectly.

How to Serve Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe

A white bowl filled with a thick, mixed dish consisting of four main layers: at the bottom, small beige grains of rice are mingled with black beans creating a dense base; throughout the bowl, bright yellow corn kernels are evenly spread adding spots of color; mixed generously with the grains and corn are soft chunks of browned ground meat; the entire mixture is coated in a rich, reddish-brown sauce, giving a moist and hearty texture to the dish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sourcing toppings like sour cream and fresh cilantro not only embellishes the dish but also adds layers of cool creaminess and bright herbal notes that elevate each bite. A quick squeeze of lime juice or a sprinkle of diced avocado can also add a lovely fruity tang or buttery texture that complements the spices beautifully.

Side Dishes

This Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe pairs wonderfully with simple sides like a crisp green salad drizzled with lime vinaigrette, Mexican street corn, or even some warm corn tortillas. These accompaniments balance the richness and add fresh or crunchy elements for a well-rounded meal.

Creative Ways to Present

For a twist at your next dinner party, arrange these stuffed peppers on a vibrant platter lined with lettuce leaves and sliced jalapeños for color contrast and heat. You can also serve them individually on cute small plates with extra toppings on the side, letting everyone customize their own pepper experience. Presentation is all about making the dish look as inviting as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed poblano peppers store beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making them an excellent option for lunch or a quick dinner later in the week.

Freezing

To freeze, wrap individual stuffed peppers tightly with plastic wrap and place them in a freezer-safe bag or container. They keep best for up to three months without sacrificing texture or flavor, allowing you to enjoy this comforting dish whenever the cravings hit.

Reheating

Reheat leftovers by placing the peppers in a 350-degree oven for about 20 minutes, or until warmed through and the cheese is melty again. If you’re in a hurry, the microwave works as well—just cover the peppers to retain moisture and heat in 1-2 minute bursts.

FAQs

Can I use a different type of pepper?

Absolutely! While poblano peppers offer a unique mild heat and smoky flavor, you can substitute with bell peppers or Anaheim peppers if you prefer something milder. Just adjust cooking time based on the pepper’s thickness.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as your taco seasoning and enchilada sauce do not contain any gluten additives. Always check labels if you’re cooking for someone with gluten sensitivities.

Can I make this recipe vegetarian?

Sure! Swap out ground beef for plant-based crumbles or cooked lentils to keep it hearty while making it vegetarian. Also, ensure the taco seasoning and other ingredients fit your dietary needs.

What if I don’t have Spanish rice?

You can substitute uncooked white rice or even brown rice, but keep in mind brown rice will increase cooking time. The rice will cook while baking the peppers, so slightly undercooked rice at the start is best.

How spicy is this dish?

The heat level is generally mild to medium due to the poblano peppers and seasoning blend. You can increase spice by adding jalapeños or using a spicier taco seasoning to suit your taste buds.

Final Thoughts

If you want a recipe that feels like a warm hug and packs a ton of flavor into every mouthful, this Stuffed Poblano Peppers with Beef, Rice, and Black Beans Recipe is your new go-to. It’s comforting, colorful, and truly satisfying—not to mention perfect for sharing with family or friends. Give it a try and watch how quickly it becomes a favorite at your table!