Just wait until you take a bite of these Stuffed Poblano Peppers. They’re the perfect flavor combination of spice and cheese and will have you scraping your plate for more. This simple recipe takes minimal time to cook and is perfect to feed a crowd. Whether you love a little heat or you’re looking for a fun twist on Taco Tuesday, this simple pepper recipe will make your tummy and taste buds happy.
The flavor of Poblano Peppers is unlike any other flavor. They’re somehow mild with a little bit of heat that make for a truly delicious bite. And if you’re never tried them before, you’re in for a true treat.
Stuffed Poblano Peppers
This simple poblano pepper recipe can create a truly unique meal packed full of layers of flavor that everyone will love. I think that after making this simple recipe one time, you’ll find it to be a requested regular on your meal planning rotation.
Are poblano peppers hot?
Typically they are not, but that doesn’t mean you won’t find a scorcher or two in there. They’re rated about 1,000 in heat in the Scoville scale which means that they’re less spicy than jalapeno peppers.
Most people don’t eat poblano peppers just for the hope of them being a bit spicy. These peppers really do have quite a delicious flavor.
What do poblano peppers taste like?
A lot of people compare them to green peppers in terms of flavor and also consistency. They’re a “thicker” pepper so they’re great for holding in other ingredients, hence this stuffed recipe.
And as stated before, they’re not super spicy but they will make your taste buds dance a bit once you bite into them.
Can Poblano Peppers Burn Your Hands?
They can so I always recommend that people wear plastic gloves when handling any type of spicy pepper. If there is even a hint of heat to the poblano pepper, the oil from the pepper is going to burn your hands.
If you don’t know if you have that oil on your hands or not, there’s a high probability that you’re going to rub your face or eyes, too…talk about a burn that you’re not going to like!
What is another name for poblano peppers?
They’re called a few different things. You might hear people refer to it as a chili ancho or just an ancho, and they’re both referring to the same pepper.
Tips
Make certain that you take out the seeds and the membrane of these peppers. This is where a lot of the heat is and once you remove it, there’s a good chance that you’re making them be a more mild pepper to eat.
If you want to cut down on the fat content of this recipe, you can use ground turkey meat instead of ground beef. Once you add in the other seasonings, you might not even be able to taste the difference!
Don’t forget to have some extra toppings for when these stuffed peppers are done cooking. Sour cream, fresh cilantro, and salsa are all great additions to add even more flavor and taste.
I think you’re really going to like this super simple dinner recipe. It’s fast and easy to whip up and can easily be a fun appetizer or an entire meal. Pair it with some white rice and a scoop of refried beans and you’ll be in flavor town heaven!
This recipe makes more than enough to share so show off our cooking skills and share with family and friends. With a recipe this good, why keep it to yourself? I can’t wait to hear what you think of the flavor and whether or not you picked up some spicy or mild poblano peppers at the store!
Ingredients Needed to Make Stuffed Poblano Peppers
- Poblano peppers
- Onion
- Garlic
- Jalapeno
- Cumin
- Slam Ya Mama seasoning
- Garlic salt
- Red pepper flakes
- Black pepper
- Tomato paste
- Rotel
- Brown rice
- Corn
- Black beans
- Pepper jack cheese
How to Make Stuffed Poblano Peppers
- Preheat oven to 350° and lightly spray a baking sheet with nonstick spray. Set aside.
- Wash and pat dry peppers. Cut in half lengthwise, remove seeds and membranes.
- Place peppers on a prepared baking sheet and bake for 20 minutes, then remove from oven (can roast peppers but they will not hold their shape).
- In a large frying pan over medium to high heat, add ground beef, onions, and jalapenos. Sprinkle cumin, Slap Ya Mama seasoning, garlic salt, red pepper flakes, and pepper over meat. Stir and cook until meat is no longer pink and onions and jalapenos are tender.
- Drain fat and return to pan.
- Add tomato paste and Rotel to pan, stir, then add black beans, corn, cooked rice, and 1 cup of shredded cheese. Stir until combined.
- Spoon mixture into peppers and top with remaining cheese.
- Bake until peppers are tender and cheese is melted and bubbly, approximately 15-18 minutes.
- Remove from oven and enjoy!
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And here is a Taco Pasta from Deliciously Seasoned you might enjoy as well.
Stuffed Poblano Peppers
Ingredients
- 6 Poblano peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, stem and seeds removed, diced
- 2 teaspoons cumin
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 10 ounce Rotel®
- 1 cup brown rice, cooked
- 1 cup corn, drained
- 1 cup black beans, drained, rinsed
- 2 cups Pepper Jack cheese, shredded, divided
Instructions
- Preheat oven to 350° and lightly spray a baking sheet with non stick spray. Set aside.
- Wash and pat dry peppers. Cut in half lengthwise, remove seeds and membranes.
- Place peppers on prepared baking sheet and bake for 15 minutes, then remove from oven.
- In a large frying pan, add ground beef, onions and jalapeños. Sprinkle cumin, Slap Ya Mama seasoning, garlic salt, red pepper flakes and pepper over meat. Stir and cook until meat is no longer pink and onions and jalapeños are tender.
- Drain grease and return to pan.
- Add tomato paste and Rotel to pan, Stir, then add cooked rice, black beans, corn and 1 cup of cheese. Stir until combined.
- Spoon mixture into peppers and top with remaining cheese.
- Bake until peppers are tender and cheese is melted and bubbly, approximately 15-18 minutes.
- Remove from oven and enjoy!
Notes
Nutrition
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