Being from the great state of Texas, there’s no better place to get some amazing Mexican food and Tex Mex. Enchiladas, tacos, you name it, we’ve got them any way you can dream up! A meal that I love ordering at my favorite Mexican food restaurant here in town is the stuffed poblano peppers. They have a mild heat to them and are filled with ground beef, rice, corn, beans, and cheese. Yum!
I decided to make these guys at home one night and I’m sharing the recipe with you now! They’re perfectly portioned, so they’re great for dinner parties and Cinco de Mayo parties and every occasion in between. Want the recipe? Here it is!
Stuffed Poblano Peppers
Enjoy the mild heat of a poblano peppers overflowing with ground beef, rice, corn, beans, and cheese.
- 1 pound ground beef
- 1 cup cooked white rice
- 1 1/2 cups salsa
- 4 poblano peppers
- 15 oz can black beans (drained and rinsed)
- 1 1/2 cups frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- cayenne (to taste)
- salt and pepper
- shredded cheese (optional)
- chopped cilantro (optional)
- Prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! Place the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.
- In a large skillet, brown the meat and drain. Add in the salsa, black beans, corn, cumin, chili powder, cayenne, salt and pepper.
- Mix in the rice until heated through. Fill each pepper half with the mixture and top with shredded cheese. If you’d like your cheese melted, pop it in the broiler for 1 to 1/2 minutes.
- If desired, garnish with chopped cilantro and serve with sour cream.
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