Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 4 poblano peppers; 1 pound ground beef or turkey; 1 cup black beans, drained and rinsed; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 2 tablespoons tomato paste; 1/2 cup cream cheese or sour cream; 1 cup shredded cheddar cheese; 1/4 cup fresh cilantro, chopped (optional)

If you’re craving something hearty, flavorful, and satisfying, these Stuffed Poblano Peppers are the perfect fix. Filled with savory ground meat, black beans, and creamy cheese, then topped with a golden layer of melted cheddar, each bite brings bold Mexican-inspired flavors to your dinner table. They’re smoky, cheesy, and just the right level of spicy—ideal for a cozy weeknight meal or a festive gathering with friends.

The best part? These peppers are incredibly versatile. You can make them vegetarian, keto-friendly, or even meal prep them in advance. Whether served on their own or with a side of rice or salad, these stuffed poblano peppers are sure to become a regular in your kitchen rotation.

Preparation Phase & Tools to Use

Before diving into the recipe, let’s talk prep. Here are the tools you’ll want within reach:

Baking Dish: A good ceramic or glass baking dish helps distribute heat evenly and prevents sticking.
Sharp Knife & Cutting Board: For halving and seeding the poblano peppers with precision.
Skillet or Frying Pan: Ideal for browning your ground meat and sautéing onions or garlic.

Mixing Bowls: To combine your stuffing ingredients without a mess.
Spoon or Small Spatula: Helpful for stuffing the peppers neatly.
Foil (optional): Use it to tent over the dish if you want a softer, steamier texture for your peppers.

Having the right tools can save time and help you focus more on flavor and creativity. Once your station is set up, you’re only steps away from a crowd-pleasing dish.

Ingredients for the Stuffed Poblano Peppers

Every ingredient in this dish plays an essential role in building a rich, satisfying flavor:

Poblano Peppers: The star of the dish! Milder than jalapeños, these peppers have a deep, earthy taste and roast beautifully.

Ground Beef (or Turkey): Adds a savory, hearty base. You can also swap for plant-based meat for a vegetarian version.
Black Beans: These bring fiber, protein, and a creamy texture that balances the spice.
Onion & Garlic: Classic aromatics that boost the umami and depth of the filling.

Spices (Cumin, Chili Powder, Paprika): These give the filling its signature Tex-Mex flair.
Tomato Paste: Concentrated and tangy, it enhances the richness without excess moisture.
Shredded Cheddar Cheese: Melts over the top for a gooey, golden finish.

Cream Cheese or Sour Cream: Adds creaminess and helps bind the filling together.
Fresh Cilantro: Optional, but it adds brightness and color when sprinkled on top.

How To Make the Stuffed Poblano Peppers

Step 1: Roast the Peppers

Preheat your oven to 400°F. Slice the poblano peppers in half lengthwise and remove the seeds. Arrange them in a baking dish and roast for about 10 minutes to soften slightly. This helps them hold the filling better.

Step 2: Sauté the Filling

In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed. Add chopped onion and garlic, cooking until translucent. Stir in black beans, tomato paste, and all the spices. Cook for a few minutes to meld the flavors.

Step 3: Make It Creamy

Turn off the heat and mix in the cream cheese or sour cream. Stir until smooth and well combined. This step is key for a rich, creamy filling that won’t dry out.

Step 4: Stuff the Peppers

Spoon the filling into each roasted poblano half. Be generous, packing in as much filling as each pepper will hold.

Step 5: Add Cheese and Bake

Sprinkle shredded cheddar over the tops of the stuffed peppers. Return the baking dish to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove from the oven and top with chopped fresh cilantro. Serve hot and enjoy immediately!

How to Serve and Store Stuffed Poblano Peppers

These stuffed poblano peppers are best served hot, straight from the oven, when the cheese is perfectly melted and the flavors are fresh. Pair them with a simple green salad, cilantro lime rice, or a side of tortilla chips and guacamole for a complete meal.

If you’re making them for a party or potluck, they reheat beautifully and can even be served at room temperature if needed. For a fun twist, slice them into halves or thirds and serve as a hearty appetizer.

Storing: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Freezing Tip: To freeze, let the peppers cool completely. Wrap each pepper in foil or plastic wrap, place in a zip-top freezer bag, and store for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How spicy are poblano peppers?

Poblano peppers are relatively mild compared to jalapeños. They offer a gentle heat and a rich, smoky flavor. If you’re sensitive to spice, removing all seeds and membranes helps reduce the heat even more.

Can I make these vegetarian?

Absolutely. Swap the ground meat for lentils, quinoa, or a plant-based meat substitute. The beans and cheese still provide plenty of protein and flavor.

Do I have to roast the peppers first?

Roasting first is recommended. It softens the peppers, making them easier to stuff and ensuring they’re tender after baking. Skipping this step might leave the peppers too firm.

What kind of cheese works best?

Cheddar is classic for its melt and flavor, but you can use Monterey Jack, Pepper Jack for extra heat, or even a Mexican cheese blend.

Can I prepare these in advance?

Yes! Assemble the peppers up to a day ahead and store covered in the fridge. Bake just before serving. They also freeze well for make-ahead meals.

What toppings go well on these?

Try sour cream, diced avocado, salsa, chopped green onions, or a squeeze of lime for extra freshness.

Want More Dinner Ideas with a Twist?

If these stuffed poblano peppers hit the spot, you’ll want to check out some of these savory, crowd-pleasing favorites next:

Longhorn Parmesan Chicken for cheesy, restaurant-style comfort.
Cheesy Spinach Stuffed Shells if you’re craving creamy, Italian-inspired pasta.

Taco Ranch Bites for a bold appetizer or game day treat.
Deep Dish Pizza Cupcakes to wow with a fun, handheld meal.
Chicken Cordon Bleu Casserole when you want something rich, cheesy, and oven-ready.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

Let me know in the comments how you filled your peppers! Did you go meatless? Add rice? Top with guac?

I love seeing how you put your own twist on it. Questions and swaps are always welcome—let’s make dinner exciting together.

Stuffed Poblano Peppers

Author: Olivia McKenney
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Stuffed Poblano Peppers are a smoky, cheesy, and flavorful dish perfect for a weeknight dinner or festive gathering. Filled with seasoned ground meat, black beans, and a creamy filling, then topped with melted cheddar, this hearty recipe is easy to customize and even easier to love.