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Southwest Stuffed Poblano Peppers

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 people


  • 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
  • ½ cup corn frozen or canned
  • ½ cup canned black beans drained and rinsed
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoon garlic powder
  • 1 teaspoon 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.