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beef and rice stuffed poblano peppers 2026 03 31 173015 683x1024 1

Beef and Rice Stuffed Poblano Peppers

A tasty and filling dish of savory beef and rice stuffed in mild poblano peppers, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large poblano peppers Choose large, firm peppers.
  • 1 pound ground beef Can substitute with ground turkey or vegetarian options.
  • 1 cup cooked rice Any type of cooked rice works.
  • 1 can diced tomatoes Drained if desired.
  • 1 cup shredded Mexican cheese Can substitute with cheddar or mozzarella.
Flavorings
  • 1 onion, chopped Yellow or white onion preferred.
  • 2 cloves garlic, minced Add more if you love garlic.
  • 1 teaspoon chili powder Adjust based on heat preference.
  • 1 teaspoon cumin Adds a nice earthy flavor.
  • Salt and pepper to taste
  • 1 tablespoon Olive oil Use for cooking onion and garlic.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the poblano peppers and remove the seeds.
Cooking
  1. In a skillet, heat olive oil over medium heat, add the chopped onion and garlic, and cook until softened.
  2. Add ground beef, chili powder, cumin, salt, and pepper. Cook until the beef is browned.
  3. Stir in cooked rice and diced tomatoes, mixing until well combined.
Assembly and Baking
  1. Stuff each poblano pepper with the beef and rice mixture.
  2. Place the stuffed peppers in a baking dish, sprinkle shredded cheese on top, and bake for 25-30 minutes or until the peppers are tender and cheese is melted.

Notes

For extra flavor, you can add paprika or oregano, and adjust cooking time for different pepper sizes. Leftovers can be stored in an airtight container for up to 3 days, or frozen for longer storage.