Chili Stuffed Poblano Peppers
Transform your dinner table with these bold and flavorful Chili Stuffed Poblano Peppers, a perfect blend of smoky, spicy, and savory goodness. Bursting with a hearty chili filling made from seasoned ground beef, black beans, and diced tomatoes, these roasted poblano peppers are topped with melted Mexican blend cheese for a gooey, irresistible finish. With just the right amount of spice and a medley of warming chili seasonings like cumin and paprika, this easy-to-make recipe takes comfort food to the next level. Ideal for weeknight dinners or entertaining guests, these stuffed peppers are ready in under an hour and can be garnished with fresh cilantro for a vibrant touch. Whether you're craving an elevated Tex-Mex dish or looking for a low-carb dinner idea, this recipe brings a fresh twist to classic chili flavors!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 14 ounces Canned diced tomatoes
- 1 cup, drained and rinsed Black beans
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons, chopped (optional, for garnish) Cilantro
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and dry the poblano peppers. Cut a long slit down one side of each pepper and carefully remove the seeds and membranes, being mindful not to tear the pepper.
Place the peppers on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, coating them evenly. Roast for 10-12 minutes, or until slightly softened and blistered. Remove from the oven and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook, breaking it into small pieces, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Stir in the tomato paste, canned diced tomatoes, black beans, chili powder, cumin, paprika, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to combine and thicken slightly.
Carefully stuff each roasted poblano pepper with the chili mixture, using a spoon to pack it in gently but firmly.
Top each stuffed pepper with shredded Mexican blend cheese.
Return the peppers to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Once cooked, remove the peppers from the oven and let them cool for 3-4 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 47.3 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1185 mg | 91% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
