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These stuffed poblano peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.
Stuffed Poblano Peppers
There are a lot of different ways to stuff bell peppers or poblanos. These poblanos are filled with beef, rice, red bell peppers, and melty cheese. The result is hearty comfort food that my whole family enjoys.
However, you can make them even heartier with some black beans or pinto beans in the mix. Want a vegetarian option? Just swap in beans and skip the beef. Want to make them lower carb? Skip the rice or swap in cauliflower rice.
I use the full 2 teaspoons of red pepper flakes when I make these ground beef stuffed peppers. We don’t find it to be too spicy at all, it simply deepens the flavor. If you are leery of the heat, I recommend starting with just half a teaspoon of red pepper flakes to boost the flavor without adding much heat at all.
If you’re lucky enough to have filling left over, you can stash it in the fridge or freezer and serve it over some sauteed peppers and onions next time.
I usually double the filling, just to make sure I have extra on hand. My kids like to reheat it for lunch the next day and wrap it in tortillas for burritos or quesadillas.
Poblano Stuffed Peppers
You’ll need the following ingredients to make this recipe:
- poblano peppers
- long-grain or Jasmine rice
- ground beef
- onion
- bell pepper
- garlic
- enchilada sauce
- chipotle pepper in adobo sauce
- dried oregano
- crushed red pepper flakes
- salt and pepper
- shredded Pepperjack or cheddar cheese
- fresh cilantro
Stuffed Poblano Peppers Recipe
Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds.
Place the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.
Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes.
While the rice is simmering, cook the ground beef in a large skillet over medium-high heat. Drain any excess grease, if needed. Add the bell pepper, onion, and garlic and cook for about 3 minutes, until fragrant and beginning to soften.
Add the enchilada sauce, chipotle pepper, red pepper flakes, oregano, salt, and pepper to the skillet with the meat.
Bring to a simmer and cook for about 5 minutes. Add the cooked rice to the skillet with the meat and sauce. Stir to combine. Taste and adjust salt, as needed.
Cover loosely with foil and bake for about 30 minutes, until the peppers begin to soften. Remove foil and top with cheese.
Place back in the oven just until the cheese is melted, about 6-10 minutes. Sprinkle with cilantro before serving.
Beef Stuffed Peppers
Stuffed peppers are fun to make and fill with all sorts of tasty things. These Italian Stuffed Peppers have been a family favorite for a while now. They’re an elevated version of classic stuffed peppers with spaghetti sauce, beef, and generous Italian seasonings.
Taco Stuffed Bell Peppers are a popular dinner here because some food combinations just make perfect sense, and these stuffed and tasty colorful bell peppers are exactly right.
All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.
Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers sliced in half lengthwise
- ½ cup uncooked long grain white rice
- 1 cup water
- 1 pound ground beef
- 1 medium sweet onion diced into ¼-inch pieces, about 1 cup
- 1 large red bell pepper chopped small, about ½-inch pieces
- 4 cloves garlic minced
- 15 ounces red or green chile enchilada sauce
- 1 chipotle pepper in adobo sauce finely minced
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 1 cup freshly shredded Monterrey jack, pepper jack, Mozzarella, or cheddar cheese
- 2 tablespoons fresh cilantro chopped small
Instructions
- Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.
- Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef. Drain any excess grease, if needed.
- Add the bell pepper, onion, and garlic and cook for about 3 minutes, until fragrant and beginning to soften. Add the enchilada sauce, chipotle pepper, red pepper flakes, oregano, salt, and pepper to the skillet with the meat.
- Bring to a simmer and cook for about 5 minutes. Add the cooked rice to the skillet with the meat and sauce. Stir to combine. Taste and adjust salt, as needed.
- Spoon an equal amount of the beef and rice mixture into each bell pepper. Cover loosely with foil and bake for about 30 minutes, until the peppers begin to soften.
- Remove foil and top with cheese. Place back in the oven just until the cheese is melted, about 6-10 minutes. Sprinkle with cilantro before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
