Savory Ground Beef Stuffed Poblano Peppers Recipe

Name: Savory Ground Beef Stuffed Poblano Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 lb ground beef (80/20 preferred); 1 medium onion, finely diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 cup canned diced tomatoes; 1 tsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tsp oregano; 1 cup shredded Mexican blend or sharp cheddar cheese; 1 cup cooked rice (white, brown, or cauliflower rice); 2 tbsp olive oil; Salt and pepper to taste; Optional toppings: sour cream, guacamole, fresh cilantro, lime juice

Posted on November 6, 2025

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The smoky aroma of roasted poblano peppers stuffed with perfectly seasoned ground beef and topped with melted cheese is a dinner experience you won’t soon forget. I still remember the first time I made these savory ground beef stuffed poblano peppers for my family – the kitchen buzzed with excitement as everyone gathered around, eager to dig in. This dish is a little spicy, a little cheesy, and a whole lot of comforting. If you’re looking for a meal that’s both satisfying and simple, you’re in the right place.

What I love most about this recipe is its versatility. It’s perfect for a casual weeknight dinner but also impressive enough for when friends come over. Plus, it’s a great way to sneak in some veggies without anyone complaining. Ready to make your kitchen smell like a Mexican fiesta? Let’s get started!

Why You’ll Love This Recipe

Quick and Easy: From start to finish, you can have this dish on the table in under an hour. Perfect for busy weeknights!
Rich and Flavorful: The combination of smoky poblanos, savory beef, and gooey cheese hits all the right notes.
Customizable: You can easily adjust the spice level, swap the protein, or add extra veggies to make it your own.
Health-Conscious: A low-carb, protein-packed meal that doesn’t skimp on flavor. It’s a great way to satisfy your cravings without feeling guilty.
Perfect for Any Occasion: Whether it’s a family dinner, a potluck, or just a cozy night in, these stuffed poblano peppers always impress.

Unlike conventional stuffed peppers, this recipe uses poblanos instead of bell peppers, giving it a unique smoky flavor. And the ground beef mixture? Oh, it’s so good you might want to eat it straight from the skillet. Pair it with a dollop of sour cream or a side of guacamole, and you’ve got yourself a winner!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together for a bold and satisfying meal. Here’s what you’ll need:

Poblano Peppers: Look for large, firm peppers with smooth skin. These will be the “boats” for your delicious filling.
Ground Beef: I prefer 80/20 ground beef for flavor, but you can opt for leaner beef or even ground turkey.
Onion: Finely diced for a sweet and savory base.
Garlic: Freshly minced for that irresistible aroma and flavor boost.
Tomato Paste: Adds a rich, tangy depth to the filling.
Diced Tomatoes: Canned tomatoes work great, but fresh diced tomatoes are also an option.
Spices: Chili powder, cumin, paprika, and oregano for a flavorful kick.
Shredded Cheese: A Mexican blend or sharp cheddar melts beautifully and adds creaminess.
Cooked Rice: Adds heartiness to the filling. You can use white, brown, or even cauliflower rice for a low-carb option.
Olive Oil: For roasting the peppers and sautéing the aromatics.
Salt and Pepper: To enhance all the flavors.
Optional Toppings: Sour cream, guacamole, fresh cilantro, or a squeeze of lime juice to finish it off.

All these ingredients are easy to find at your local grocery store, and many of them might already be in your pantry or fridge. Let’s get cooking!

Equipment Needed

Baking Sheet: For roasting the poblano peppers. If you don’t have one, a large oven-safe dish works too.
Large Skillet: To cook the ground beef filling.
Cutting Board and Knife: For prepping the peppers and dicing the veggies.
Mixing Bowl: To combine the filling ingredients.
Cheese Grater: If you’re grating your cheese fresh (which I highly recommend for better melting).

If you don’t have a baking sheet, you can roast the peppers directly on the oven racks, but be sure to line the bottom of your oven with foil to catch any drips.

Preparation Method

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and dry the poblano peppers. Cut them in half lengthwise and remove the seeds and membranes. Place them on the prepared baking sheet, cut-side up, and drizzle lightly with olive oil. Roast for 10-15 minutes, until they are just starting to soften. Remove from the oven and set aside.
While the peppers roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess grease.
Stir in the tomato paste, diced tomatoes, chili powder, cumin, paprika, and oregano. Cook for 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Mix in the cooked rice and let everything heat through for 2-3 minutes. Adjust seasoning if necessary.
Spoon the ground beef mixture evenly into the roasted poblano pepper halves. Top each with shredded cheese.
Return the stuffed peppers to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for 1-2 minutes at the end.
Remove the peppers from the oven and let them cool slightly before serving. Garnish with optional toppings like sour cream, guacamole, or fresh cilantro.

Cooking Tips & Techniques

Roast the peppers carefully: You want them softened but not overly mushy. Keep an eye on them while they’re in the oven.
Don’t skip the seasoning: The spices bring the dish to life, so don’t hesitate to adjust them to your taste.
Make it ahead: You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for maximum freshness.
Broil for extra flavor: A quick broil at the end gives the cheese a beautiful golden crust.

Variations & Adaptations

Vegetarian Option: Swap the ground beef for black beans, lentils, or crumbled tofu for a delicious meatless version.
Low-Carb Alternative: Use cauliflower rice instead of regular rice for a keto-friendly take on this dish.
Spice Level: If you prefer less heat, substitute the poblanos with bell peppers. For extra spice, add diced jalapeños or a pinch of cayenne to the filling.
Dairy-Free Version: Use a dairy-free cheese alternative or skip the cheese altogether and top with avocado slices.
Different Protein Options: Try ground turkey, chicken, or even sausage for a unique twist.

Serving & Storage Suggestions

These savory ground beef stuffed poblano peppers are best enjoyed hot and fresh out of the oven. Serve them with a dollop of sour cream and a sprinkle of chopped fresh cilantro for a fresh finish. They pair wonderfully with a side of Mexican rice, a simple green salad, or even some tortilla chips and guacamole.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for 1-2 minutes. Want to meal prep? You can freeze the stuffed peppers (before adding cheese) for up to 3 months—just thaw and bake when ready!

Nutritional Information & Benefits

Each serving of these savory stuffed peppers is packed with protein, fiber, and good-for-you nutrients. Poblano peppers are rich in vitamins A and C, while the ground beef provides a hearty dose of iron and protein. Incorporating vegetables like onions and tomatoes adds extra antioxidants and fiber to your meal.

For those on a low-carb or keto diet, swapping the rice for cauliflower rice keeps the carbs in check without sacrificing taste. Plus, this recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.

Conclusion

There you have it—Savory Ground Beef Stuffed Poblano Peppers that bring bold flavors, a touch of heat, and a whole lot of comfort to the table. Whether you’re whipping this up for a weeknight dinner or serving it at a gathering, it’s a dish that’s as versatile as it is delicious.

What I love most about this recipe is how adaptable it is. You can make it as spicy or as mild as you like, swap out ingredients to suit your diet, or even make it ahead for easy meal prep. It’s a recipe that’s as forgiving as it is flavorful, which is why it’s a go-to in my kitchen.

I’d love to hear how this recipe worked for you! Let me know your thoughts in the comments below, or share your own twist on this dish—I’m always looking for new ideas. If you loved it as much as I do, don’t forget to share the recipe with your friends and family. Now, let’s get cooking!

FAQs

Can I use a different type of pepper instead of poblano?

Yes, you can! If you prefer a milder flavor, bell peppers work great as a substitute for poblanos. For extra spice, try using Anaheim or even jalapeño peppers.

Can I make these stuffed peppers ahead of time?

Absolutely. You can prepare the filling and roast the peppers in advance. Assemble them and store them in the fridge, then bake them just before serving for the best results.

What can I use instead of ground beef?

You can substitute ground turkey, chicken, or even plant-based meat alternatives. For a vegetarian version, black beans or lentils work wonderfully.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.

Can I make these dairy-free?

Yes! Use a dairy-free cheese alternative or skip the cheese and add avocado slices or a drizzle of dairy-free sour cream for a creamy finish.

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