Stuffed Poblano Peppers with Taco Beef, Rice, and Cheese Recipe
These Stuffed Poblano Peppers are a flavorful and hearty Mexican-inspired dish featuring poblano peppers filled with a savory mixture of seasoned ground beef, Spanish rice, corn, black beans, enchilada sauce, and green chilies. Topped with melted Colby Jack cheese and garnished with sour cream and fresh cilantro, they make a delicious and satisfying meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 1 packet (3 tablespoons) taco seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Beans
- 4-6 poblano peppers
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
Rice and Sauce
- 8.8 ounce microwaveable bag Spanish rice, uncooked
- 1 (10 ounce) can red enchilada sauce
Dairy and Garnishes
- 8 ounces shredded Colby Jack cheese
- Sour cream, for garnish
- Fresh chopped cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
- Cook the Ground Beef: Heat a large sauté pan over medium-high heat. Add the ground beef and brown it thoroughly, breaking it up with a spatula as it cooks. Once browned, stir in the taco seasoning to evenly coat the meat.
- Prepare the Poblano Peppers: While the meat is cooking, slice the poblano peppers in half lengthwise. Carefully remove the ribs and seeds from each half, keeping the stems intact. Arrange the pepper halves in a lightly greased 9×13 inch baking dish.
- Mix the 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 fresh cracked pepper. Stir until all ingredients are well mixed.
- Stuff the Peppers: Evenly divide the filling mixture among the halved poblano peppers, spooning the mixture into each pepper cavity. Top each stuffed pepper with a generous amount of shredded Colby Jack cheese.
- Bake the Peppers: Place the baking dish with stuffed peppers into the preheated oven. Bake for 35 to 40 minutes, or until the peppers are tender and the filling is heated through and the cheese on top is melted.
- Garnish and Serve: Remove the peppers from the oven. Garnish each pepper with a dollop of sour cream and a sprinkle of fresh chopped cilantro before serving for an added burst of flavor.
- Enjoy and Review: Serve your delicious stuffed poblano peppers hot and invite family or friends to enjoy. If you loved the recipe, please leave a 5-star rating and review!
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based mince and use vegetable taco seasoning.
- Adjust the number of poblano peppers depending on their size and your serving needs.
- To reduce cooking time, you can precook the Spanish rice according to package instructions before mixing it in.
- If you prefer a spicier dish, consider adding chopped jalapeños or hot sauce to the filling.
- Use mild or spicy enchilada sauce depending on your heat preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
