Description
Deliciously stuffed poblano peppers filled with ground meat, rice, and beans for a comforting and nutritious meal.
Ingredients
Scale
- 4 large poblano peppers
- 1 pound ground beef or chorizo
- 1 cup cooked rice
- 1 cup corn (canned or frozen)
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the poblano peppers in half lengthwise and remove the seeds.
- Add olive oil to a skillet over medium heat and cook the ground beef or chorizo until browned.
- Stir in the cooked rice, corn, black beans, garlic powder, cumin, salt, and pepper. Cook for a few minutes until heated through.
- Stuff each half of the poblano peppers with the meat and rice mixture and place in a baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted.
- Garnish with fresh cilantro if desired and serve warm.
Notes
For enhanced flavor, roast the peppers before stuffing. Customize the stuffing with other veggies or grains like quinoa for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg