Smoky, Cheesy, and Packed with Flavor

Looking for a dinner that’s hearty, flavorful, and healthy-ish—all without being boring? These Stuffed Poblano Peppers bring bold Mexican-inspired flavors straight to your kitchen. With tender roasted poblanos stuffed with seasoned ground meat, veggies, and melted cheese, this dish is as comforting as it is colorful.

Poblano peppers are mild in heat but full of flavor, making them a perfect vessel for savory fillings. Whether you’re cooking for family, meal-prepping for the week, or impressing guests, this recipe hits the sweet spot between easy and elevated.

🌟 Why You’ll Love This Recipe

Simple, satisfying ingredients you likely already have
Mild peppers = family-friendly and not too spicy
Perfect for leftovers and meal prep
Customizable—easily swap in ground turkey, rice, or more veggies
Naturally gluten-free, high in protein, and low-carb optional

🧾 Ingredients Breakdown

🫑 For the Peppers:

4 large poblano peppers, halved and seeds removed
These peppers are known for their mild flavor and slight smokiness. Roasting softens their texture and deepens their taste.

🥩 For the Filling:

1 lb (450g) ground beef or turkey – A rich, protein-packed base.
1 small onion & 2 cloves garlic – Aromatic base that infuses flavor into the meat.
Spices:
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt & ½ tsp black pepper
  These spices add warmth and depth, enhancing the Mexican-inspired flavor profile.
1 cup diced tomatoes – Use fresh or canned; they help keep the filling juicy.
½ cup black beans (optional) – Adds fiber and substance.
½ cup corn kernels (optional) – Adds sweetness and texture contrast.
1 cup shredded cheese – Use cheddar, Monterey Jack, or a Mexican blend for that perfect melty finish.
2 tbsp fresh cilantro, chopped – For garnish and fresh herbal notes.

🥣 Optional Topping:

½ cup sour cream mixed with 1 tbsp lime juice – Creamy, tangy drizzle that ties the dish together.

🔪 Step-by-Step Instructions

1️⃣ Preheat Oven & Prep the Pan

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease a baking dish to prevent sticking.

2️⃣ Prepare the Poblanos

Slice each poblano pepper in half lengthwise.
Remove seeds and white membranes for milder flavor and easier stuffing.
Arrange them cut side up on your baking sheet.
Bake for 10 minutes to soften slightly and enhance their flavor.

Tip: You can also char the skins for added smokiness using a broiler or gas flame.

3️⃣ Make the Filling

In a large skillet over medium heat, brown ground beef or turkey until fully cooked.
Drain any excess fat.
Add chopped onion and minced garlic, sautéing for about 3 minutes until translucent.
Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 more minute to bloom the spices.

Next, mix in:

Diced tomatoes
Black beans (optional)
Corn kernels (optional)

Simmer everything for 5 minutes, allowing flavors to meld and moisture to reduce slightly.

4️⃣ Stuff the Peppers

Remove softened poblanos from the oven.
Fill each half generously with the meat mixture.
Sprinkle shredded cheese on top of each stuffed pepper.

5️⃣ Bake Until Bubbly

Return the peppers to the oven and bake for 15–20 minutes until the cheese is melted and bubbly.

6️⃣ Garnish & Serve

If using, mix sour cream and lime juice and drizzle over each pepper.
Sprinkle with fresh chopped cilantro for color and brightness.
Serve hot and enjoy every flavorful, melty, savory bite!

🧠 Pro Tips & Variations

Want it spicier? Add chopped jalapeños or red pepper flakes to the filling.
Make it vegetarian: Use black beans, quinoa, or rice instead of ground meat.
Cheese options: Try queso fresco, cotija, or pepper jack for variety.
Leftover magic: Dice up leftovers and serve in tortillas for next-day tacos.

🥗 What to Serve with Stuffed Poblanos

Mexican rice or cilantro-lime rice
Refried or black beans
Tortilla chips with guacamole or salsa
Simple green salad with avocado and lime vinaigrette
Fresh mango or pineapple salsa on the side

❄️ Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or covered in the oven at 350°F for 10–15 minutes.
These freeze well too—wrap tightly in foil and freeze for up to 2 months.