Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Did I mention they’re topped with cheese? I love tasty stuffed pepper topped with cheese. What I love about this recipe is that it’s very easy to make, but it’s also very customizable. You can easily swap in different grounds meats. I’m using ground beef, but it works great with ground chicken, turkey, spicy chorizo, even tofu. You can also change up the spices. These stuffed peppers offer up flavors of the American Southwest, but feel free to use taco seasonings, Cajun seasonings, or any of your favorites. I hope you enjoy them! Let’s talk about how to make stuffed poblano peppers, shall we?
Poblano Peppers. Use large poblano peppers if you can find them. Pobanos vary in size, so you may need more of them to use up all the filling. Vegetable Oil. For cooking. Veggies. Onion, jalapeno pepper (optional, for spicy - or use milder chopped green chilies), fresh garlic. Ground Beef. You can also use ground turkey, chicken, pork or chorizo, sausage, tofu. This recipe is very versatile. Black Beans. Fire Roasted Tomatoes. Fresh Corn. Cheese. Use shredded cheddar cheese, Monterey jack, mozzarella, or a blend – I LOVE pepperjack for myself. Cooked Rice. Use white rice or brown rice. Spices. Chili powder, dried oregano, ground cumin, salt and pepper to taste. For Garnish. Fresh chopped parsley red pepper flakes.
This will soften them up. While the poblanos are roasting, cook the onions, jalapeno, and garlic, then add the ground beef and cook it through. Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice. Stir together and cook another 5 minutes. Stir in half of the shredded cheese, then top the poblanos with the mix. Finish with extra shredded cheese then bake them for 10 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly. Boom! Done! Your stuffed poblanos are ready to serve. These look outstanding, so good! I think I could eat 10 of these. You can also freeze stuffed poblanos for 2-3 months in freezer containers. That’s it, my friends. I hope you enjoy this stuffed poblano recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
