Fire Roasted Stuffed Poblano Peppers Sp5
Ignite your taste buds with these Fire Roasted Stuffed Poblano Peppers, a smoky and savory dish that's as vibrant as it is satisfying. Perfectly charred poblano peppers are stuffed with a hearty blend of seasoned ground beef (or turkey), black beans, and fluffy rice, creating a wholesome and flavorful filling. Topped with melted cheddar or Monterey Jack cheese and garnished with fresh cilantro, these peppers bake to perfection in just minutes. Serve them alongside salsa and a dollop of sour cream for an irresistible Tex-Mex-inspired meal that’s perfect for weeknight dinners or impressing at your next gathering. Packed with bold flavors and easy-to-follow steps, this recipe strikes the perfect balance between comfort and culinary flair.
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Recipe Information
Ingredients
- 4 pieces Poblano peppers
- 2 tablespoons Olive oil
- 1 pound Ground beef or turkey
- 1 cup Cooked rice (brown or white)
- 1 medium Diced onion
- 2 cloves Minced garlic
- 1 tablespoon Taco seasoning
- 1 cup Black beans, drained and rinsed
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Salsa (for serving)
- 0.25 cup Sour cream (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the poblano peppers and pat them dry. Place them directly over an open flame (gas stove or grill) and char the outer skin until it is blistered and blackened all over. Alternatively, you can roast them in the oven on broil, turning occasionally, until the skin is charred.
Place the roasted peppers in a bowl and cover with plastic wrap or a kitchen towel for 5-10 minutes to allow the skins to loosen.
While the peppers are steaming, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more.
Add the ground beef or turkey to the skillet and cook until fully browned, breaking it up with a spatula, about 5-7 minutes. Stir in the taco seasoning, black beans, and cooked rice. Mix until well combined and heated through. Remove the skillet from heat and let the mixture cool slightly.
Peel the skins off the poblano peppers and carefully make a slit down one side of each pepper. Remove the seeds and membranes, being careful not to tear the pepper completely.
Brush the outside of the poblanos with the remaining 1 tablespoon of olive oil. Stuff each pepper with the prepared filling, pressing gently to pack it in. Place the stuffed peppers in a greased baking dish.
Top each stuffed pepper with shredded cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden.
Remove the poblano peppers from the oven and garnish with chopped cilantro. Serve with salsa and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.9 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1144 mg | 88% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3685 mg | 78% | |
*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.
