Description
These Stuffed Poblano Peppers are a hearty, flavorful dish featuring poblano peppers filled with a savory mixture of seasoned ground beef, Mexican rice, corn, black beans, and enchilada sauce, topped with melted Colby Jack cheese. Baked until tender and garnished with sour cream and fresh cilantro, this recipe offers a satisfying and crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Filling 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
Vegetables
- 4-6 poblano peppers
Toppings
- 8 ounces shredded Colby Jack cheese
- Sour cream, for garnish
- Fresh chopped cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the stuffed peppers.
- Cook Ground Beef: Heat a large sauté pan over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks until browned. Stir in the taco seasoning to evenly coat the meat with flavor.
- Prepare Poblano Peppers: While the beef cooks, slice the poblano peppers in half lengthwise, removing ribs and seeds but keeping the stems intact. Arrange the pepper halves in a lightly greased 9×13 inch baking dish to serve as the base for stuffing.
- Mix Filling: In a large bowl, combine the seasoned ground beef, uncooked Spanish rice, drained corn, rinsed black beans, red enchilada sauce, diced green chilies, and a generous pinch of kosher salt and freshly cracked black pepper. Stir well to integrate all ingredients.
- Stuff Peppers: Evenly divide the filling mixture among the halved poblano peppers in the baking dish. Make sure each pepper is well-filled but not overflowing. Sprinkle the shredded Colby Jack cheese generously over the tops of the stuffed peppers.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the peppers are tender and the filling is heated through and bubbly.
- Garnish and Serve: Remove the peppers from the oven and allow them to cool slightly. Garnish with a dollop of sour cream and a sprinkle of fresh chopped cilantro before serving for a burst of fresh, creamy flavor.
- Enjoy and Share: Enjoy this delicious, filling meal with your loved ones. If you loved this recipe, consider leaving a 5-star rating and review to share your experience!
Notes
- You can substitute cooked Spanish rice if preferred, adjusting moisture accordingly.
- For a vegetarian version, replace ground beef with crumbled tofu or a plant-based meat substitute.
- Adjust the spice level by adding diced jalapeños or using a spicier enchilada sauce.
- Cover the baking dish with foil during baking to retain moisture, removing foil near the end to brown the cheese if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use fresh poblano peppers for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
