Stuffed Poblano Peppers
When I go out to a high-end Mexican restaurant, I often times order stuffed poblano peppers, but don’t want to wait until we go out to enjoy. I like that this recipe doesn’t include rice, so that I can serve with a rice side dish. I’ve served with Cuban black beans and rice, but would also be great with any Mexican or Spanish rice recipe.
Stuffed Poblano Peppers
Ingredients
- 6 poblano peppers halved and seeded
- 1 pound ground beef
- 1 medium onion diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can corn
- 16 ounces medium salsa
- 1/4 cup cilantro chopped
- 3 ounces cotija cheese crumbled
- 4 ounces sharp cheddar cheese shredded
Instructions
- Preheat oven to 350°F
- Slice poblano peppers in half lengthwise, removing seeds and place on a baking sheet, set aside.
- In a large skillet on medium heat, cook ground beef, onion and garlic until beef is no longer pink. Add chili powder, oregano, cumin pepper and salt until combined. Stir in beans, corn and salsa until combined. Remove from heat, stir in cilantro and cotija cheese.
- Spoon filling into peppers and place on the baking sheet. Bake for 40 minutes. Sprinkle cheddar cheese over peppers and cook for an additional 10 minutes and serve.