These Easy Cheesy Mexican Stuffed Poblano Peppers are a yummy twist on dinner! They are filled with cheese, rice, and spices, making every bite tasty and fun.
Stuffing peppers can feel like a mini art project! 🎨 I love putting them in the oven until they get bubbly and golden. Serve them with some salsa, and dinner is ready!
Key Ingredients & Substitutions
Poblano Peppers: These are mild and perfect for stuffing. If you can’t find poblano peppers, bell peppers are a good alternative, but they won’t have the same smoky flavor.
Rice: I love using Mexican rice for an added flavor boost. You can substitute with brown rice or quinoa for a healthier twist.
Ground Beef/Chorizo: For a vegetarian option, skip the meat or use beans or lentils instead. You could also use turkey for a lighter protein.
Cheese: A Mexican blend brings great flavor, but any melting cheese works. Think about Monterey Jack or even a bit of cream cheese for creaminess!
Spices: If you’re out of chili powder, cumin, or smoked paprika, taco seasoning works great too! Everyone has their own preference for spice levels, so adjust accordingly.
How Do You Roast Poblano Peppers for Stuffing?
Roasting peppers is key to getting a nice texture and enhancing their flavor. Here’s how to do it perfectly:
- Start by preheating your oven to 375°F (190°C). This helps the peppers cook evenly.
- Cut the peppers in half, removing seeds, and place them cut side down on a lined baking sheet.
- Roast for about 10 minutes until they soften slightly. This initial roasting makes them easier to fill and gives them a nice roasted flavor.
Once done, let them cool for a few minutes before filling. Enjoy the process and make sure to keep an eye on them while they’re in the oven!
Easy Cheesy Mexican Stuffed Poblano Peppers
Ingredients You’ll Need:
For the Peppers:
- 4 large poblano peppers
For the Filling:
- 1 cup cooked rice (white or Mexican rice)
- 1 cup cooked ground beef or chorizo (optional for a meatier version)
- 1 cup canned corn kernels, drained
- 1/2 cup black beans, rinsed and drained (optional)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
For the Spices:
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
For the Toppings:
- 2 tbsp olive oil
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Red chili flakes or chipotle sauce (optional for topping)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time and 30 minutes total cooking time, including roasting the peppers and baking the stuffed peppers. In just under an hour, you’ll have a flavorful, colorful dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you bake your peppers.
2. Prepare the Peppers:
Wash the poblano peppers and carefully slice each one in half lengthwise. Use a spoon to remove the seeds and membranes but keep the stem intact for easy handling. This way, the peppers will hold their shape and your stuffing!
3. Roast the Peppers:
Place the halved peppers cut side down on a baking sheet lined with foil or parchment paper. Roast in the preheated oven for about 10 minutes or until they start to soften a bit. Once done, remove them from the oven and set aside.
4. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until they’re translucent and fragrant.
5. Add Meat (If Using):
If you’re using ground beef or chorizo, add it to the skillet now. Cook until it’s browned and heated through. If you’re skipping the meat, move on to the next step!
6. Mix in the Goodness:
Stir in the corn, black beans, diced tomatoes, cooked rice, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well and let it cook for another 3-4 minutes to let the flavors meld together.
7. Combine with Cheese:
Remove the skillet from the heat and stir in half of your shredded cheese. This will help bind everything together and make it ooey-gooey delicious!
8. Fill the Peppers:
Spoon the filling evenly into each poblano half, making sure they’re generously packed!
9. Top with Cheese:
Sprinkle the remaining shredded cheese over the top of each stuffed pepper. More cheese means more tastiness!
10. Bake and Watch Them Melt:
Pop the stuffed peppers back into the oven and bake for 15-20 minutes. Keep an eye on them until the cheese is melted, bubbly, and maybe even a little crispy on the edges – yum!
11. Garnish and Serve:
Once baked, remove the peppers from the oven. Sprinkle some chopped cilantro on top and, if you like a kick, add some red chili flakes or a drizzle of chipotle sauce. Serve hot with lime wedges on the side to squeeze over for that zesty finish!
12. Enjoy!:
Dig in and enjoy these cheesy, spicy, and colorful Mexican stuffed poblano peppers – they’re sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Peppers?
Absolutely! While poblano peppers are ideal for this recipe due to their mild flavor and size, you can use bell peppers or even jalapeños for a spicier kick. Just keep in mind that cooking times may vary slightly based on the type of pepper you use.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply omit the meat and increase the amount of beans or add extra vegetables like sautéed mushrooms or zucchini. The filling will still be hearty and delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave. If reheating in the oven, a quick 10-15 minutes at 350°F (175°C) should do the trick, keeping the peppers warm and the cheese gooey.
Can I Prepare These Peppers Ahead of Time?
Yes, you can prepare the stuffed peppers ahead of time! Simply roast the peppers and prepare the filling. Assemble the peppers and store them in the fridge for up to 24 hours before baking. When you’re ready to eat, just pop them in the oven, adjusting the bake time slightly if they’re cold from the fridge.
