My stuffed poblano peppers are filled with ground beef, sautéed corn and black beans, red onions, tomatoes, cilantro, fresh lime juice, and finished with a blend of melted cheese.
- 5 poblano peppers, sliced in half against the seem, seeds and stem removed*
- 1 pound ground beef
- 1 cup, sweet whole kernal corn (15 ounce can or fresh is fine)
- 1 cup reduced sodium black beans (15 ounce can)
- 1 cup Mexican blend cheese
- 1 medium tomato, diced
- 1/2 medium red onion, diced
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 1 lime, juice squeezed
- 2 tablespoons olive oil
- salt and pepper to taste
- Optional sour cream or salsa for serving
Simple taco seasoning*
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat oven to 350 °F.
- Combine taco seasoning in a prep bowl and stir. Set aside.
- Heat 1 tablespoon of oil in a large pan on medium heat. Place 1 cup each of corn and black beans in a colander and rinse until water runs clear. Transfer to warm pan with red onion, cilantro, and fresh lime juice. Season with salt and pepper and sauté until corn just starts to brown, about 3-4 minutes.
- Add tomatoes and cook for 1 minute. Transfer all contents to a bowl and set aside.
- Add an additional tablespoon of oil to the same pan and add ground beef, season with salt and pepper. Cook until browned and fully cooked though, about 5-7 minutes.
- Add a splash of water and taco seasoning mix. Stir until beef and seasoning is fully incorporated. Return corn and black bean mix to the pan and stir into the beef.
- Fill peppers with a slightly packed mound of beef filling. You should have enough to give each pepper 2-3 heaping spoonfulls of beef. It helps to fill the peppers individually while holding over the pan and lightly, but firmly packing each pepper with beef mix.
- Transfer peppers to a greased baking sheet and bake for 20 minutes. Remove from oven, sprinkle each pepper with 1-2 tablespoons of cheese, and bake for an additional 5 minutes or until cheese is fully melted. Top with fresh cilantro and serve with optional sour cream or salsa.
Poblano peppers are green and typically resemble a giant jalapeño. Fatter/more circular peppers with fewer creases and bends are best for stuffing. Thin or narrow peppers with a crease through the center will be more of a hassle to fill.
If you don’t want to make your own taco seasoning, you can use 2 tablespoons premade dry taco seasoning mix or spice.
- Serving Size: 1 pepper
- Calories: 484
- Sugar: 5.6g
- Sodium: 500mg
- Fat: 24.7g
- Saturated Fat: 10g
- Carbohydrates: 19.2g
- Fiber: 4.8g
- Protein: 46.4g
- Cholesterol: 136mg
Keywords: Stuffed poblano peppers