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.
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)
Instructions
1. Preheat oven to 400°F. Slice poblano peppers in half lengthwise and remove seeds. Place in baking dish and roast for 10 minutes.
2. In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
3. Add chopped onion and garlic to the skillet. Cook until softened.
4. Stir in black beans, tomato paste, cumin, chili powder, and paprika. Cook for 3–4 minutes.
5. Remove from heat and mix in cream cheese or sour cream until fully combined.
6. Spoon filling into each roasted pepper half.
7. Top with shredded cheddar cheese.
8. Bake for 15–20 minutes, until cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve hot.
Notes
Roast the peppers first to help them soften and hold the filling better.
Use a mix of cheeses for extra flavor—cheddar and Monterey Jack work great together.
Make ahead tip: assemble and refrigerate a day in advance before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 365
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: stuffed poblano peppers, tex-mex dinner, low carb, cheesy peppers