Ingredients
4 large poblano peppers
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1 cup canned black beans, drained and rinsed
1 cup shredded Monterey Jack cheese, divided
Fresh cilantro, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut a slit lengthwise down each poblano pepper, leaving the stem intact. Remove the seeds and membranes.
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-6 minutes.
Stir in ground cumin, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes.
Remove the skillet from heat and stir in cooked rice, black beans, and 1/2 cup shredded Monterey Jack cheese.
Stuff each poblano pepper with the beef mixture and place them on the prepared baking sheet.
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the stuffed peppers.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro, if desired, before serving.
Notes
These Stuffed Poblano Peppers are a delicious and satisfying meal that’s perfect for any occasion. Packed with flavor and easy to make, they’re sure to become a new family favorite! Enjoy them for dinner tonight or save leftovers for a tasty lunch tomorrow.