Stuffed Poblano Peppers are a main dish full of beef, corn, salsa, and spices – packed into half a poblano chile, tasty and satisfying
These Stuffed Poblano Peppers are super easy yet very tasty and satisfying. They are a spicy full meal in one dish that can be ready to serve in under a half hour. I generally have all the ingredients on hand except for the fresh Poblano peppers, which are easy to find in most grocery stores. Note that you can also use bell peppers and they work just as well.
This is also a good dish for a game day get-together. You can assemble these the day before, place them on the baking dish, then cover with plastic and refrigerate. Pop them in the oven about a half hour before serving and you’re all set. If you have a buffet, people will probably eat one (1/2 a pepper) rather than two.
This is also a very forgiving dish. You can vary the seasonings, like using taco seasoning instead of cumin and chili powder. Or perhaps you’d rather make Chipotle Stuffed Poblano Peppers by using chipotle powder instead of the cumin and chili powder. Or…. you can use a can of chipotle chiles in adobo sauce, chop them up and blend them in with the meat before cooking. Chipotle has some heat, so be careful to go easy on them.You can also use black beans instead of corn, or perhaps use both.
Note that in the photo, I’m serving them with guacamole. They are very good with avocado, guacamole, and/or sour cream on the side.
Hope you try these and enjoy them!
- 4 fresh Poblano peppers
- 2 lbs ground beef
- 1 cup chopped onion
- 1 tsp salt
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp fresh ground pepper
- 2 15 oz cans corn
- 2 cups salsa, or 2 10-oz cans Rotel tomatoes w/ chiles
- 3-4 cups shredded sharp cheddar cheese or shredded colby-jack
- Preheat oven to 350 degrees.
- Lightly spray large 13-inch baking dish with cooking spray.
- Cut the Poblano peppers in half lengthwise and remove stems, seeds, and veins. Set aside.
- Brown the beef with garlic and onions in a large skillet, adding the spices as it cooks.
- Turn the heat to low and dump in the corn and salsa, mixing well.
- Turn off heat and stir in the shredded cheese, setting a half cup or so aside for topping if desired.
- Spoon the meat mixture into each half-Poblano and place them in the baking dish. Top with a sprinkling of cheese if desired.
- Bake for 20-25 minutes and serve.
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