These hearty poblano peppers are filled with a combination of meat, veggies, and spices. A delicious, filling dinner without a huge amount of effort.
I have a confession. These aren’t exactly stuffed. I sliced the peppers in half length-wise to make it easier to fill them. They are more like pepper “boats” than anything else. The pepper works as a little vessel to hold the filling.
By not making stuffed peppers traditionally, a lot of prep time is removed. This makes things easier, without sacrificing the feel or flavor of the dish.
I used the same cast iron skillet to prepare the filling, that I did to bake the filled peppers. This really helped with clean up! If you don’t have an oven-safe skillet– create the filling in a regular pan and then bake the peppers in a glass baking dish.
Southwest Stuffed Poblano Peppers
- 1 lb. lean ground beef or ground turkey
- 1 jalapeno diced finely and seeds remvoed
- 1 small onion diced
- 1 can diced tomatoes 15 oz.
- 1 cup cooked brown rice
- 1/2 cup corn frozen or canned
- 1/2 cup canned black beans drained and rinsed
- 2 tsp. cumin
- 1 tsp. chili powder
- 2 tsp. garlic powder
- 1 tsp. salt
- 4 poblano peppers
- 1 cup monterery jack
- Preheat oven to 375
- While the oven is preheating, begin to brown the ground beef in an oven-safe skillet.
- Once the meat has started browning, break it up with a wooden spoon. Add in diced jalapeno and small onion. Allow to cook for about 5-10 minutes, until the meat is mostly cooked through.
- Add in diced tomatoes, cooked rice, corn, black beans, and spices. Stir to combine.
- Remove filling from skillet and place your halved poblano peppers in cut side up. Spoon filling into each pepper. You may have extra filling, depending on the size of your peppers. I just pour the rest over the top!
- Top with cheese and bake for 30-40 minutes, until peppers are tender.