Delicious south of the border flavors are found in this Stuffed Poblano Peppers recipe!
Sausage, beans, rice, and corn are baked into poblano peppers with tons of melty cheese. It’s sure to be a mealtime favorite that will be requested again and again. But that’s not a problem because it’s so fun to make and can even be prepared ahead of time. Begin baking these zesty peppers as guests arrive and soon the delicious aroma of this Mexican inspired dish will fill the house. Don’t be surprised if everyone insists on a copy of the recipe!
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Stuffed Poblano Peppers!
- Make any Mexican inspired meal memorable with this hearty, healthy, flavorful dish!
- Bake and take these crowd-pleasing peppers to a party and watch them disappear!
- Convert this recipe to a vegetarian entrée. Simply omit the sausage and add extra beans and rice!
Ingredients and Variations
PEPPERS: Poblanos are a ‘meaty’ pepper and can stand up to this filling. Use Anaheim chiles for smaller, thinner portions but if neither are available, use bell peppers instead!
MEAT: Italian sausage adds a robust flavor to the filling. Use ground beef as an alternative, just be sure to punch up the flavor with this Italian seasoning blend or mix in some chorizo. Or give shrimp, shredded chicken, and turkey a try.
NOTE: Add chorizo to the sausage (or beef). Avoid using it alone as it tends to be quite greasy.
BEANS AND RICE: This recipe is a great way to use up leftover rice or quinoa! For a keto version, use cauliflower rice and omit the beans and corn. Black beans, kidney beans, white beans, or pinto beans can be used interchangeably, simply drain and rinse before using.
VEGETABLES: Frozen and thawed, canned, or grilled corn all work well. Add sliced black olives, and jalapenos, or for finicky eaters, sneak in some healthy veggies like shredded carrots or zucchini!
SEASONING: Use a package of taco seasoning or this DIY blend that lets you adjust the ingredients to your liking! For a creamier sauce, mix salsa with some cream cheese.
How to Make Stuffed Poblano Peppers
It doesn’t take long to assemble these tasty Mexican style peppers:
- Roast poblano peppers cut side up about 5 minutes.
- Cook beef, onion, and garlic until browned. Add taco seasoning and cook for 1 minute.
- Stir in remaining ingredients and then add half the cheese.
- Fill roasted poblanos with meat mixture, top with cheese and bake until the peppers are tender and the cheese is melted.
PRO TIP: Place the cooked peppers under the broiler for extra browned and bubbly cheese. For outdoor cooking, wrap assembled poblano peppers in foil and heat them on the grill.
How to Serve
Offer taco-style toppings, sour cream, guacamole, or hot sauce and everyone can build their own! Add a side of jalapeno corn muffins, a simple red leaf salad with tangy lemon vinaigrette, and a round of homemade cherry margaritas and creamy lemonade for the kids. Don’t forget a stack of baked churros with spicy chocolate sauce for dessert.
Storing Stuffed Poblano Peppers
Keep leftover stuffed poblano peppers in a covered container in the refrigerator up to 3 days. To freeze, wrap them tightly in plastic once they are fully chilled and then keep them in a zippered bag. Pop out a portion or two and thaw in the refrigerator before reheating. Reheat in the microwave, in the oven, air fryer or even on the grill.
Other ‘Stuffed’ Recipes To Try!
- Caprese Stuffed Portobello Mushrooms – so many flavors!
- Stuffed Pasta Shells – so cheesy and delish.
- Easy Stuffed Peppers – easy to prepare.
- Unstuffed Cabbage Roll Casserole – without the fuss.
Stuffed Poblano Peppers
- 4-6 poblano pepper *
- 1 pound Italian sausage casings removed, or ground beef plus 2 teaspoons Italian seasoning
- ½ onion diced
- 1 clove garlic minced
- 1 Tablespoon taco seasoning
- 15 ounces black beans 1 can
- 1 cup corn niblets defrosted, or canned**
- 1 cup cooked rice
- 1 cup salsa
- 1 ½ cups shredded mozzarella cheese divided
- 2 Tablespoons chopped cilantro or chopped parsley, for garnish
- freshly ground black pepper to taste
- Preheat oven to 400˚F. Place parchment paper on a baking tray if desired.
- Clean and halve poblano peppers lengthwise. Remove seeds and veins inside. Roast poblano peppers face up for 15 minutes.
- Meanwhile, add beef, onion, and garlic to a medium skillet. Cook until browned (about 5-6 minutes) breaking up meat with a meat chopper or wooden spoon. Add taco seasoning and cook for one minute. Add beans, corn, rice, and salsa. Stir together, then remove from heat and add ½ of the cheese. Set aside.
- When the peppers are out of the oven***, fill them full with the meat mixture*. Sprinkle with remaining cheese.
- Bake 10-15 minutes, or until peppers are tender as desired and cheese melted.
- Sprinkle with cilantro and pepper if using, and serve immediately.
**Grilled corn from the cob would work great in this recipe.
***Peppers can be cooked ahead and cooled before filling. They may take an extra 2-3 minutes to bake in the last step.
- Refrigerate leftover stuffed poblano peppers in a covered container for up to 3 days.
- Freeze stuffed peppers individually, wrap and place in a zippered bag for long term storage. Thaw in the refrigerator before reheating.
- To reheat individually, use the microwave or air fryer. To reheat many, place in a baking dish, cover and heat in the oven or even on the grill top shelf.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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