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Beef stuffed poblano peppers topped with cheese and herbs

Ground Beef Stuffed Poblano Peppers

A delightful blend of flavors and textures, these Ground Beef Stuffed Poblano Peppers are perfect for family dinners or gatherings with friends, offering comfort and nourishment in each bite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 6 large poblano peppers Sweet, smoky peppers serve as vessels for the filling.
  • 1 tbsp olive oil For sautéing the vegetables.
  • 1 cup diced yellow onion Adds sweetness and depth.
  • 1 large jalapeno Stem and seeds removed, finely diced for a spicy kick.
  • 3 cloves garlic, minced Brings savory flavor.
  • 1 lb ground beef Main protein for the stuffing.
  • 1 tbsp cumin Adds a warm, earthy note.
  • 1 tsp paprika Introduces smokiness.
  • 1 tsp chili powder Adds extra heat.
  • 1 tsp oregano Herbaceous flavor.
  • 1 tsp garlic powder Enhances garlic flavor.
  • 1/2 tsp salt For seasoning.
  • 1/2 tsp pepper Adds mild heat.
  • 1/3 cup tomato paste Adds richness.
  • 1 1/2 cups beef stock Keeps filling moist.
  • 1 1/2 cups cauliflower rice Nutritious alternative to rice.
  • 1/2 cup black beans, optional Additional protein.
  • 1/2 cup chopped cilantro For freshness.
For the Green Sauce
  • 1/3 cup mayonnaise Creates a creamy sauce.
  • 2 tbsp lime juice Adds acidity.
  • 3 scallions For a mild onion flavor.
  • 1/3 cup cilantro For blending into the sauce.
Garnish
  • 1/4 cup chopped tomatoes Add color and zest.
  • 2 tbsp cilantro Extra garnish for freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Wash and place the poblano peppers into a baking dish and bake for 15 minutes.
Cooking the Filling
  1. In a large skillet, heat olive oil over medium heat. Add jalapeño, onion, and garlic, sauté for 3 minutes.
  2. Add ground beef to the pan and cook for about 6 minutes until browned.
  3. Stir in cumin, paprika, chili powder, oregano, garlic powder, salt, pepper, and tomato paste, mixing well.
  4. Pour in beef stock and stir in cauliflower rice. Simmer for 5 minutes.
  5. If using, stir in black beans and cilantro into the filling.
Stuffing and Baking
  1. Remove poblano peppers from oven and cut a slit down each, removing seeds.
  2. Fill each pepper with the filling and return to the oven for another 20 minutes.
Making the Sauce
  1. Blend mayonnaise, lime juice, scallions, and cilantro until smooth. Chill in fridge until serving.
Serving
  1. Serve the stuffed peppers drizzled with green sauce and garnish with chopped tomatoes and cilantro.

Notes

For extra flavor, grill the poblanos instead of baking and swap the beef for turkey or chicken for a lighter option. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.