Make this easy Stuffed Poblano Peppers recipe with flavorful sausage, rice, corn and beans as the stuffing, and topped with cheese, then baked until hot, bubbly and delicious!
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.
Notes
*Poblano peppers vary in size and you may use 4-6 peppers. Leftover meat mixture can be placed into a small greased baking dish and baked for 10-12 minutes. **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.