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Stuffed Poblano Peppers with Ground Beef, Black Beans, and Corn Recipe

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A flavorful recipe featuring roasted poblano peppers stuffed with a savory mixture of ground beef, black beans, fire-roasted tomatoes, corn, and cheese. This hearty dish is baked to perfection, delivering a wonderful combination of smoky, spicy, and cheesy tastes, perfect for a satisfying dinner.

Ingredients

Peppers

  • 4-6 large poblano peppers (could be 8-10 depending on the size)

Filling

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped (optional, for spicy – or use milder chopped green chilies)
  • 5 cloves garlic, chopped
  • 1/2 lb ground beef (8 oz/225g) – or ground turkey, chicken, or tofu
  • 14.5 oz can black beans, drained
  • 14.5 oz fire roasted tomatoes, canned (or diced tomatoes or tomato sauce)
  • 1 cup corn kernels
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup cooked white rice

Cheese & Garnish

  • 1 cup shredded cheese (cheddar, Monterey jack, mozzarella, or a blend; pepper jack recommended)
  • Fresh chopped parsley (for garnish)
  • Red pepper flakes (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the peppers.
  2. Prepare Poblano Peppers: Wash the poblano peppers, slice them in half lengthwise, and carefully scoop out the seeds and membranes. Place the pepper halves on a lightly oiled baking sheet.
  3. Roast Peppers: Roast the prepared peppers in the preheated oven for 15 minutes to slightly soften them, then remove from the oven and set aside.
  4. Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add chopped onions and jalapeno peppers, cooking for 5 minutes until softened.
  5. Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
  6. Cook Ground Meat: Add the ground beef to the pan, breaking it apart as it cooks for 5-6 minutes until fully cooked through.
  7. Add Remaining Filling Ingredients: Mix in the drained black beans, fire-roasted tomatoes, corn, chili powder, oregano, cumin, salt, pepper, and cooked white rice. Stir everything together and cook for another 5 minutes to blend the flavors. Remove from heat.
  8. Combine Cheese with Filling: Stir half of the shredded cheese into the meat and vegetable mixture until well combined.
  9. Stuff Peppers: Spoon the filling mixture evenly into each roasted poblano pepper half. Then top each stuffed pepper with the remaining shredded cheese.
  10. Final Roast: Return the stuffed peppers to the oven and roast for 10 minutes, or until the peppers reach desired tenderness and the cheese is melted and bubbly.
  11. Serve: Allow the peppers to cool slightly, then garnish with freshly chopped parsley and red pepper flakes before serving.

Notes

  • The size of poblano peppers varies; you may need more if they are small.
  • If you have leftover stuffing, it freezes well for future meals.
  • For a milder version, omit the jalapeno or substitute with milder green chilies.
  • Ground turkey, chicken, or tofu can be used as alternative protein options depending on dietary preferences.
  • Pepper jack cheese adds a bit of spice, but feel free to use your preferred cheese blend.

Find it online: https://flavorspath.com/stuffed-poblano-peppers-with-ground-beef-black-beans-and-corn-recipe/