Recipe

Stuffed Poblano Peppers

Smoky roasted poblanos stuffed with cheesy, saucy beef, rice, and beans, then baked until bubbling.

By Matt Campbell

•

4.8

A white ceramic baking dish filled with roasted poblano peppers stuffed with beef and rice, topped with melted cheese and cilantro on a warm kitchen counter

Stuffed poblano peppers are one of my favorite “looks impressive, actually chill” dinners. Poblanos bring a gentle heat and that roasty, slightly smoky flavor that makes basic fillings taste like they tried harder than they did.

My version is cozy and practical: seasoned ground beef, rice, black beans, salsa, and a very reasonable amount of cheese. You roast the peppers first so they turn tender (no crunchy pepper surprises), then bake everything together until the tops get bubbly and browned in spots. Bonus: the pan basically makes its own sauce.

Whole poblano peppers with shredded cheese, cooked rice, black beans, salsa, onion, garlic, and spices arranged on a tidy kitchen counter under warm lighting

Why It Works

Roasting first gives you tender peppers with that smoky poblano flavor, not watery, undercooked shells.
A one-skillet filling builds flavor fast: onions, garlic, spices, then beef, then the saucy stuff.
Rice and beans stretch the filling so it is hearty without needing a ton of meat.
Cheese on top and inside keeps things cohesive and gives you those golden, crisp edges.

Pairs Well With

Storage Tips

Refrigerate: Store peppers in an airtight container for up to 4 days. Keep any extra sauce from the baking dish and spoon it over when reheating.

Reheat: Warm in a 350°F oven for 15 to 20 minutes (best texture), or microwave in 60 to 90 second bursts until hot.

Freeze: These freeze well. Cool completely, wrap each pepper, and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating, or bake from frozen at 350°F until hot throughout (usually 35 to 45 minutes).

Two stuffed poblano pepper halves in a glass meal prep container with a spoonful of sauce, set on a kitchen counter

Common Questions

Are poblano peppers spicy?

Usually they are mild with a gentle warmth, but heat can vary. If you are sensitive, you can judge by size (smaller peppers are often a bit hotter) or taste a tiny sliver raw near the stem using a clean knife and a clean cutting board. Either way, serving with sour cream and extra cheese helps mellow things out.

Do I need to peel poblanos after roasting?

No. For stuffed peppers, I typically do not bother. If your skins are very tough or you prefer a softer bite, roast, steam under foil for 10 minutes, then rub off the loosest bits of skin.

How do I keep stuffed poblanos from getting watery?

Roast the peppers first and use a thick salsa. Also, simmer the filling for 1 to 3 minutes after adding salsa so excess moisture cooks off. If your roasted peppers release a lot of liquid, just drain the baking sheet and give the peppers a quick pat dry before stuffing. A little sauce in the pan is good, a soup situation is not.

Will I have extra filling?

Possibly, depending on how big your poblanos are. This recipe is written for 6 large poblanos (12 halves), which is usually the sweet spot for the amount of filling. If you only have 4 peppers, you will likely have leftover filling. No tragedy: pile it into tacos, scoop it over chips, or bake the extra in a small ramekin alongside the peppers.

Can I make these vegetarian?

Yep. Swap the beef for an extra can of beans, sautéed mushrooms, or a plant-based crumble. Add a pinch more cumin and a splash of lime to keep it punchy.

What cheese works best?

Monterey Jack melts like a dream. Pepper Jack adds heat. Cheddar brings sharper flavor. I often do a mix because I am indecisive and it works.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet (for roasting the peppers)
9x13-inch baking dish
Large skillet
Cutting board and chef’s knife
Measuring cups and spoons
Foil (optional, for steaming peppers after roasting)

I love recipes that feel like a restaurant move but still behave on a Tuesday. Stuffed poblanos are that for me. They let me play with bold seasoning and melty cheese without needing fancy technique, and they are forgiving if your “perfectly even” pepper halves turn into “close enough” pepper halves. The first time I made them, I overstuffed one so aggressively it toppled over in the dish, spilled some filling, and got crispy around the edges. That one was, predictably, the best one.

Stuffed Poblano Peppers

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 servings

Ingredients

6 large poblano peppers
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (85 to 90% lean)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon smoked paprika (optional but highly recommended)
1/4 teaspoon black pepper
1 cup cooked rice (white or brown)
1 (15-ounce) can black beans, drained and rinsed
1 cup thick salsa (red or green)
2 to 3 tablespoons salsa (for the baking dish, optional but very nice)
1/2 cup corn (frozen and thawed, or canned and drained), optional
1 1/2 cups shredded Monterey Jack or Mexican blend cheese, divided
2 tablespoons chopped cilantro, plus more to serve
1/2 lime, cut into wedges (for serving)
Sour cream or Greek yogurt (for serving)

Ground beef, cooked rice, black beans, salsa, shredded cheese, onion, garlic, and spices arranged on a warm-toned kitchen counter

Instructions

Roast the poblanos. Heat the oven to 425°F. Line a rimmed baking sheet with foil and lightly oil the foil to help prevent sticking. Rub the poblanos all over with olive oil and place on the sheet. Roast 12 to 15 minutes, flipping once, until the skins blister in spots and the peppers soften slightly. If yours are being stubborn, give them another 3 to 5 minutes.
Cool and prep the peppers. Let peppers cool until you can handle them. If they released liquid while roasting, drain the pan and pat the peppers dry. Slice each pepper lengthwise from stem to tip and gently scrape out seeds and membranes. Keep the stem on if you can, it helps the pepper hold its shape. If a stem falls off, no worries, just nestle the pepper halves snugly in the baking dish. Reduce oven to 375°F.
Make the filling. Heat a large skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess fat if needed.
Season and sauce it up. Stir in chili powder, cumin, salt, smoked paprika, and black pepper. Add 1 cup salsa and simmer 1 to 3 minutes so it thickens slightly (this depends on how thick your salsa is). Turn off heat, then stir in cooked rice, black beans, corn (if using), cilantro, and 1 cup of the shredded cheese.
Assemble. Spoon 2 to 3 tablespoons salsa into the bottom of a 9x13-inch baking dish. If you are short on salsa, do 1 tablespoon salsa plus a splash of water and swirl it around. Arrange pepper halves cut-side up and snug. Divide filling among peppers. You may have a little filling left depending on pepper size. Bake it in a small ramekin or serve it on the side like you planned it. Top peppers with remaining 1/2 cup cheese.
Bake. Bake at 375°F for 15 to 18 minutes, until the filling is hot and the cheese is melted and lightly browned. If you want more color, broil 1 to 2 minutes, watching closely.
Serve. Let cool 5 minutes. Finish with cilantro, lime, and a dollop of sour cream. I like to spoon a little of the pan sauce over the top because it is basically free flavor.