Cheesy Beef Stuffed Poblano Peppers
Looking for a dinner that's both comforting and vibrant? These stuffed poblano peppers deliver with a savory beef and bean filling, topped with a touch of cheese. It's a fantastic way to enjoy Mexican-inspired flavors in a healthy, homemade meal.
Ingredients
- 4 large poblano peppers
- 1 tbsp olive oil
- 1 lb lean ground beef (90/10)
- 1 onion, diced
- 1 bell pepper (any color), diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375°F (190°C). Halve poblanos lengthwise, remove seeds, and place cut-side up on a baking sheet.
- Heat oil in a skillet over medium heat. Brown ground beef, then drain fat. Add onion and bell pepper; cook until softened.
- Stir in black beans, corn, diced tomatoes, chili powder, cumin, and garlic powder. Simmer for 5-7 minutes until slightly thickened. Season with salt and pepper.
- Spoon filling into poblano halves, top with shredded cheese, and bake for 20-25 minutes until peppers are tender and cheese is melted and bubbly.
Tips
- For extra spice, add a pinch of cayenne pepper to the beef filling or a dash of hot sauce before serving.
- Leftovers store well in an airtight container for up to 3 days; reheat in the oven or microwave.
- app_cta
- Track the calories and macros of these Cheesy Beef Stuffed Poblano Peppers instantly with CaloVibe.
Track this meal with CaloVibe
Track the calories and macros of these Cheesy Beef Stuffed Poblano Peppers instantly with CaloVibe.
CaloVibe for iPhone
Nutrition tracking, refined.
Take a photo and get a clear calorie and macro overview in seconds. A calm, thoughtfully designed way to track everyday meals.
Photo-based tracking
Calories & macros
Designed for clarity