Stuffed Poblano Peppers

I’m officially in my Poblano Pepper Era, and this recipe is a total winner.

It has flavor galore, comes together easily, and—most importantly—Scott, Emma, and I all loved it. That’s a family dinner win in my book!

I made a couple of little swaps (I used ground pork instead of beef), and it was absolutely delicious. I’m definitely adding this one into our regular rotation.

If you're looking for a cozy, flavorful dinner that feels a little more exciting than the usual weeknight meal, give these a try. I think you're going to love them!

Ingredients

4 poblano peppers
1 tablespoon olive oil
1 pound ground beef (I used ground pork)
1/2 medium yellow onion
2 garlic cloves minced
2 teaspoons chili powder
2 teaspoons kosher salt (if using table salt, start with half this amount)
1 teaspoon cumin
1/2 teaspoon paprika
1 cup cooked rice
1 cup black beans
15 ounces tomato sauce
4 ounces green chiles drained well
2 1/2 cups Monterey Jack cheese shredded and divided
fresh cilantro (optional for garnish)

Instructions

Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Wash the peppers and cut them in half lengthwise. Remove the ribs and seeds. Place the peppers cut side down on the prepared baking sheet. Rub them lightly with olive oil and roast them for 8 minutes. When done baking, reduce the oven to 350 degrees F.
While the peppers cook, heat a large skillet over medium heat, add the ground beef (or pork) and break up. Once the beef has just begun to brown, add the onion and garlic. Sauté until the onion is soft, about 5-7 minutes. Drain off any excess grease. Season with the chili powder, cumin, and paprika.
Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of the cheese. Taste the mixture and add more salt and pepper to taste. Divide the mixture between the roasted poblano peppers. Top with the remaining cheese.
Bake uncovered for 25 minutes. Serve immediately. Garnish with cilantro if desired.