Poblano peppers stuffed with savory ground beef create one of Mexico’s most beloved comfort dishes that’ll transform your dinner table into a fiesta. These mild yet flavorful peppers offer the perfect vessel for a hearty filling that combines seasoned ground beef with aromatic spices and traditional ingredients.
We’ve perfected this authentic poblano pepper recipe that delivers restaurant-quality results right in your own kitchen. The smoky sweetness of roasted poblanos pairs beautifully with the rich, seasoned beef mixture, creating a dish that’s both satisfying and surprisingly easy to master.
Whether you’re looking to spice up your weeknight dinner routine or impress guests with genuine Mexican flavors, these stuffed poblano peppers deliver every time. The combination of tender peppers, perfectly seasoned ground beef, and melted cheese creates a meal that’s as visually stunning as it is delicious.
Equipment Needed
We recommend gathering the right tools before starting this poblano pepper recipe to ensure smooth preparation and cooking. Essential equipment makes the difference between a frustrating cooking experience and an enjoyable one.
Roasting Equipment
- Gas burner or outdoor grill for charring poblanos
- Long-handled tongs for safe pepper handling
- Large bowl for steaming peppers
- Plastic wrap or clean kitchen towels
Preparation Tools
- Sharp paring knife for pepper cleaning
- Cutting board for vegetable prep
- Large skillet or cast iron pan for browning beef
- Wooden spoon for stirring filling
- Measuring cups and spoons for accurate seasoning
Baking Essentials
- 13×9 inch baking dish for stuffed peppers
- Aluminum foil for covering during baking
- Meat thermometer to check internal temperature
- Oven mitts for safe handling
Optional but Helpful
- Food processor for quick onion chopping
- Kitchen gloves to protect hands from pepper oils
- Serving platter for presentation
Most home cooks already own these basic kitchen tools. The gas burner method works best for achieving that authentic charred flavor on poblano skins. Cast iron skillets distribute heat evenly when browning the ground beef filling. We find that having everything ready before cooking starts prevents any rushed moments during preparation.
Ingredients
We’ve organized our ingredients into three key categories to make shopping and preparation straightforward. Each component plays a crucial role in creating the perfect balance of smoky peppers, savory beef, and melted cheese.
For the Poblano Peppers
- 4 medium fresh poblano peppers
- 1 tablespoon olive oil
For the Ground Beef Filling
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and ground black pepper to taste
- Optional additions: tomato paste, jalapeño, cilantro, or beef broth for extra flavor and moisture
For the Cheese Sauce
- 4 thin slices Cheddar cheese, cut into strips
- 4 thin slices Monterey Jack cheese, cut into strips
- ¼ cup shredded Cheddar cheese for topping
- 1 cup enchilada sauce (or your preferred sauce for covering)
- Optional toppings: fresh cilantro, sour cream, pumpkin seeds, salsa, and lime wedges for serving
Prep Work
Proper preparation creates the foundation for restaurant-quality poblano peppers stuffed with ground beef. We’ll walk through each essential step to ensure our peppers are perfectly roasted and our filling is expertly seasoned.
Preparing the Poblano Peppers
We start by selecting medium to large fresh poblano peppers that feel firm and have glossy skin. First, we roast the peppers directly over an open flame or under a broiler until the skin becomes charred and blistered on all sides.
Next, we place the roasted peppers in a sealed plastic bag or cover them with a kitchen towel for 10 to 15 minutes. This steaming process loosens the charred skin for easy removal. We carefully peel off the blackened skin without tearing the pepper flesh underneath.
Now we make a lengthwise slit on one side of each pepper using a sharp paring knife. We gently remove all seeds and membranes while keeping the pepper structure intact for stuffing. Finally, we set the prepared peppers aside to dry slightly before adding our filling.
Preparing the Filling Ingredients
We begin our filling by heating olive oil in a large skillet over medium heat. Our aromatics include 1 medium diced onion and 2 to 3 cloves of minced garlic that we sauté until the onions become translucent and fragrant.
We add 1 pound of lean ground beef to the skillet and cook until completely browned. Breaking up the meat with a spoon ensures even cooking throughout. Our spice blend consists of 1 to 1.5 teaspoons of cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, plus salt and pepper to taste.
We stir in 1 to 2 tablespoons of tomato paste along with our spice mixture and cook for several minutes to develop deep flavors. Adding 1 to 1.5 cups of beef broth creates moisture and enhances the overall taste profile. We simmer the mixture until it reaches a slightly thickened consistency.
Optional additions include 1 cup of cauliflower rice or cooked rice for extra texture and bulk. Some recipes benefit from black beans for additional protein and fiber. We finish by stirring in 1/3 to 2 tablespoons of minced fresh cilantro just before stuffing our prepared peppers.
Instructions
We’ll guide you through each step to create perfectly stuffed poblano peppers with a rich ground beef filling. These detailed instructions ensure restaurant-quality results every time.
Roasting the Poblano Peppers
Preheat your oven to 375°F (190°C). Wash 6 large poblano peppers thoroughly under cold running water and pat them dry with paper towels. Using a sharp knife, slice the very tops off each pepper to create an opening while keeping the pepper intact.
Carefully remove the seeds and white ribs from inside each pepper using a small paring knife or spoon. This step prevents excessive heat and creates more room for the filling. Place the cleaned peppers on a baking sheet coated with cooking spray.
Bake the peppers for approximately 10 minutes until they begin to soften. The peppers should yield slightly to gentle pressure but maintain their structural integrity for easy stuffing.
Making the Ground Beef Filling
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup diced onion and 3 minced garlic cloves to the hot oil and sauté until the onions become translucent and fragrant.
Add 1 pound ground beef to the skillet and cook until completely browned, breaking it apart with a wooden spoon as it cooks. Season the mixture with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper to taste.
Stir in 1 cup cooked rice, 1 cup corn kernels, 1/2 cup black beans (if using), and 1 cup diced fire-roasted tomatoes. Mix in 1/3 cup tomato paste and gradually add 1 1/2 cups beef stock while stirring constantly.
Simmer the mixture for 8-10 minutes until it thickens slightly and the flavors meld together. Remove from heat and fold in fresh chopped cilantro for brightness.
Stuffing the Peppers
Arrange the roasted poblano peppers in a 13×9 inch baking dish with the openings facing upward. Using a large spoon, carefully fill each pepper with the prepared ground beef mixture, packing it gently without overstuffing.
Distribute the filling evenly among all peppers, ensuring each one receives an equal portion. Top each stuffed pepper generously with shredded cheese using approximately 1 1/2 cups total of Mexican blend, Monterey Jack, or cheddar cheese.
Preparing the Cheese Sauce
Create an optional creamy topping by whisking together 1/3 cup mayonnaise, 2 tablespoons fresh lime juice, 3 chopped scallions, and 1/3 cup chopped cilantro in a small bowl. This green sauce adds tangy freshness to complement the rich filling.
Alternatively, you can skip the sauce preparation and rely solely on the melted cheese topping for a simpler approach. Both methods deliver delicious results based on your preference.
Baking the Stuffed Peppers
Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 15-20 minutes until the cheese melts completely and begins to bubble around the edges. Remove the foil during the last 5 minutes of baking for a golden cheese top.
Check that the peppers are heated through by inserting a knife into the center of the filling. The blade should come out hot to the touch. Garnish with fresh cilantro or diced tomatoes before serving immediately while the cheese remains melted and creamy.
Serving Suggestions
We recommend garnishing these stuffed poblano peppers with fresh cilantro, diced tomatoes, and a squeeze of lime juice to add brightness and vibrant color to each plate. The lime juice particularly enhances the smoky flavors of the roasted peppers while the cilantro provides a fresh herbal note that complements the rich beef filling.
Our favorite accompaniment is serving sour cream, salsa, or guacamole on the side for guests to customize their portions. These creamy and tangy additions balance the heat from the poblanos while adding extra layers of flavor that make each bite more satisfying.
We suggest pairing the stuffed poblanos with Mexican-style rice or a simple side salad to create a complete and filling meal. The rice absorbs any delicious juices from the peppers while the salad provides a crisp contrast to the hearty main dish.
Sprinkling pumpkin seeds or extra cheese on top before serving adds wonderful textural contrast and richness. The pumpkin seeds deliver a satisfying crunch that pairs beautifully with the tender peppers and melted cheese.
We find that preparing this dish a day ahead actually deepens the flavors, making it perfect for entertaining or meal prep. Simply reheat covered in a 350°F oven for 15-20 minutes until heated through, then add fresh garnishes just before serving.
For family gatherings or casual dinners, we recommend placing all the garnishes and sides in small bowls so everyone can build their perfect bite. This interactive serving style makes the meal more captivating while accommodating different taste preferences and spice tolerances.
Storage and Reheating Instructions
Proper storage ensures our stuffed poblano peppers maintain their delicious flavor and texture for future meals. We recommend allowing the peppers to cool completely at room temperature before transferring them to storage containers.
Refrigerator Storage
Store our cooled stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. The peppers maintain their best quality when stored separately from any additional toppings like sour cream or fresh cilantro. We suggest wrapping individual peppers in plastic wrap or placing them in separate compartments to prevent the flavors from mixing with other foods.
Freezer Storage
Our stuffed poblanos freeze exceptionally well for longer storage. Wrap each pepper individually in plastic wrap then place them in a freezer-safe container or heavy-duty freezer bag. Properly stored peppers remain fresh in the freezer for up to 3 months. Label containers with the preparation date to track freshness.
Reheating Methods
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Microwave | High | 1-2 minutes | Individual servings only |
| Oven | 350°F (175°C) | 10-15 minutes | Best for maintaining texture |
| Air Fryer | 350°F (175°C) | 8-10 minutes | Crispy exterior results |
Microwave Reheating
Microwave individual servings on high for 1-2 minutes until heated through. We recommend covering the pepper with a damp paper towel to prevent the filling from drying out during reheating.
Oven Reheating
Preheat the oven to 350°F (175°C) and place peppers in a baking dish. Cover with foil to retain moisture and heat for 10-15 minutes until warm throughout. Remove foil during the last 3-4 minutes to restore the cheese topping’s texture.
Frozen Pepper Instructions
Thaw frozen peppers overnight in the refrigerator before reheating. We find that previously frozen peppers reheat best in the oven using the covered method described above. Add an extra 5 minutes to the reheating time to ensure thorough warming.
Recipe Variations
Our stuffed poblano pepper recipe adapts beautifully to different dietary preferences and spice tolerances. These variations maintain the dish’s authentic Mexican flavors while accommodating various tastes and needs.
Vegetarian Alternative
We transform this classic dish into a hearty vegetarian meal by replacing the ground beef with protein-rich alternatives. Black beans serve as the primary protein source, providing 15 grams of protein per cup while maintaining the filling’s satisfying texture. Quinoa adds another layer of complete protein and creates a rice-like consistency that absorbs all the wonderful spices.
| Ingredient | Amount | Protein Content |
|---|---|---|
| Black beans | 2 cups | 30g |
| Quinoa (cooked) | 1 cup | 8g |
| Cauliflower rice | 1 cup | 2g |
Diced zucchini and mushrooms replace the beef’s savory richness while adding extra vegetables to the mix. We sauté these vegetables until golden brown to develop deep flavors that rival the original meat version. The same spice blend of cumin, chili powder, and garlic powder ensures our vegetarian filling maintains the authentic taste profile.
Cheese options remain flexible with traditional Cheddar and Monterey Jack working perfectly, or vegan cheese alternatives for plant-based diets. We often add pumpkin seeds to the vegetarian filling for extra crunch and a boost of healthy fats.
Spicier Version
Heat lovers can elevate our poblano pepper recipe with strategic additions that build layers of spice. Diced jalapeños or serrano peppers mixed directly into the ground beef filling provide immediate heat that complements the poblanos’ mild flavor. We recommend starting with one jalapeño and adjusting to taste preferences.
Our spice enhancement strategy focuses on both fresh and dried heat sources. Fresh jalapeños contribute bright, crisp heat while additional cayenne pepper in the spice blend creates lingering warmth. We increase the chili powder from 1 teaspoon to 2 teaspoons and add a pinch of cayenne for those seeking serious heat.
The finishing touches make all the difference in our spicier version. Hot salsa or our homemade spicy enchilada sauce replaces the mild version, while fresh jalapeño slices on top provide visual appeal and extra kick. We often serve this version with cooling accompaniments like sour cream or our cilantro lime crema to balance the heat.
For the ultimate spicy experience, we incorporate chipotle peppers in adobo sauce into the beef mixture. These smoked peppers add complex heat with a subtle sweetness that enhances rather than overwhelms the poblanos’ natural flavor.
Tips for Success
We’ve mastered the art of creating perfect stuffed poblano peppers through years of testing and refinement. Our experience has taught us that attention to detail makes the difference between good and exceptional results.
Master the poblano roasting technique to achieve the ideal texture. We recommend roasting poblanos carefully to prevent burning the pepper flesh while ensuring complete charring of the skin. The peppers should develop an even char without compromising their structural integrity for stuffing.
Brown your ground beef thoroughly for maximum flavor development. We always cook the beef until it develops a deep golden color before adding seasonings. This extra step creates rich umami flavors that elevate the entire dish.
Select the right cheese combination for optimal taste and texture. We prefer mixing cheeses like Cheddar and Monterey Jack because they provide both creamy consistency and mild sharpness. The blend melts beautifully and complements the poblano’s earthy notes.
Control moisture levels throughout the cooking process. We cover the baking dish initially to trap steam and keep the peppers tender. Then we remove the foil to allow the cheese to brown and create an appealing golden surface.
Prepare components in advance when possible. We often make this dish a day ahead because the flavors meld beautifully overnight. The poblanos absorb the seasoning from the beef mixture while the overall taste becomes more harmonious.
Adjust heat levels according to your preference. We taste the beef mixture before stuffing and modify spice levels accordingly. Remember that poblanos vary in heat intensity even within the same batch.
Handle poblanos gently after roasting to maintain their shape. We use kitchen gloves when removing seeds and membranes to protect our hands while preserving the pepper’s structure for stuffing.
Monitor baking time closely to prevent overcooking. We check the peppers after 15 minutes of covered baking and adjust timing based on how quickly the cheese melts and bubbles.
Conclusion
We’ve shared everything you need to create these incredible poblano peppers stuffed with ground beef right in your own kitchen. From selecting the perfect peppers to mastering the roasting technique this recipe delivers authentic Mexican flavors that’ll impress your family and friends.
The beauty of this dish lies in its versatility – whether you’re preparing a weeknight dinner or hosting a special gathering these stuffed poblanos adapt perfectly to any occasion. With our storage tips and recipe variations you can make this recipe work for your lifestyle and dietary preferences.
Now it’s time to gather your ingredients fire up that stove and experience the satisfaction of creating restaurant-quality stuffed poblanos at home. Your kitchen will smell amazing and your taste buds will thank you for this delicious culinary adventure.
Frequently Asked Questions
What type of peppers are best for stuffed poblano peppers?
Fresh poblano peppers are ideal for this dish. They offer a mild heat level with rich, earthy flavor that complements the ground beef filling perfectly. Choose medium-sized poblanos that are firm and glossy, avoiding any with soft spots or wrinkled skin for the best results.
How do I roast poblano peppers properly?
Roast poblanos directly over a gas flame, under a broiler, or on a grill until the skin is charred and blistered on all sides. Place them in a bowl and cover to steam for 10-15 minutes, then carefully peel off the skin while keeping the pepper structure intact.
Can I make stuffed poblano peppers ahead of time?
Yes, you can prepare stuffed poblanos up to 24 hours in advance. Assemble the peppers completely, cover tightly, and refrigerate. This actually improves the flavors as they meld together. Add an extra 10-15 minutes to the baking time when cooking from cold.
What’s the best cheese combination for stuffed poblanos?
A mix of Cheddar and Monterey Jack cheese works perfectly. The Cheddar provides sharp flavor while Monterey Jack adds creaminess and melts beautifully. You can also use Mexican cheese blends, queso fresco, or pepper jack for extra heat.
How long do leftover stuffed poblanos last?
Properly stored stuffed poblanos last 3-4 days in the refrigerator in airtight containers. For longer storage, freeze them for up to 3 months. Wrap individually in plastic wrap and place in freezer-safe containers to prevent freezer burn.
Can I make a vegetarian version of stuffed poblanos?
Absolutely! Replace the ground beef with a mixture of black beans, quinoa, and diced vegetables like zucchini, mushrooms, and corn. Season with the same spices for authentic flavor. This version is equally satisfying and nutritious.
What equipment do I need to make stuffed poblano peppers?
Essential tools include long-handled tongs for roasting, a sharp paring knife for cleaning peppers, a large skillet for the filling, and a 13×9 inch baking dish. Optional items like kitchen gloves and a food processor can make preparation easier.
How spicy are poblano peppers?
Poblano peppers are considered mild with a Scoville rating of 1,000-2,000 units. They provide gentle warmth without overwhelming heat, making them perfect for those who enjoy flavor without intense spiciness. Individual peppers may vary slightly in heat level.
What should I serve with stuffed poblano peppers?
Serve with Mexican rice, refried beans, or a fresh salad. Popular toppings include sour cream, salsa, guacamole, fresh cilantro, and lime wedges. These accompaniments complement the rich flavors and add freshness to the meal.
How do I reheat stuffed poblano peppers?
Reheat in a 350°F oven for 15-20 minutes until heated through, covering with foil to prevent drying. For microwave reheating, use 50% power for 2-3 minutes. Air fryers work well at 350°F for 8-10 minutes for a slightly crispy exterior.
