Easy Stuffed Poblano Peppers

Looking for the BEST stuffed poblano peppers recipe? You found it! Stuffed Poblano Peppers never tasted this good! These aren’t just any stuffed peppers – they’re loaded with seasoned ground beef, black beans, fire-roasted tomatoes, sweet corn, and melty cheese. If you love hearty, flavorful weeknight dinners, this is going to be a new favorite!

In this video, I’ll show you exactly how to make these outstanding poblano peppers. We’ll cover everything from how to roast poblano peppers to perfection, to making that irresistible ground beef filling with chili powder, oregano, and cumin. Plus, I’ll share how you can easily swap the ground beef for ground turkey, chicken, pork, or even tofu to fit your dietary needs!

These easy stuffed poblano peppers are perfect for a family dinner, meal prep, or when you just want a comforting, satisfying meal. They’re mildly spicy (you can add a jalapeno for more kick!) and packed with amazing flavor.

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TIMESTAMPS
0:00 Stuffed Poblanos
0:38 The Poblanos – Amounts/Core/Light Roast
3:38 Stuffing & Baking
8:25 Tip
9:10 TASTE & More Recipes

What you’ll learn in this recipe video:
– How to prep and perfectly roast poblano peppers for a tender bite.
– My simple method for cooking down onions, garlic, and your choice of protein.
– How to combine classic ingredients like black beans, corn, fire-roasted tomatoes, and cooked rice for a hearty filling.
– Tips for assembling and baking your peppers until they’re bubbly and golden.
– Easy poblano pepper variations and garnish ideas.

– Ingredients you’ll need:
– Large poblano peppers
– Ground beef (or turkey, chicken, pork, tofu)
– Black beans
– Fire-roasted tomatoes (or diced tomatoes/tomato sauce)
– Corn kernels
– Shredded cheese (cheddar, Monterey Jack, mozzarella, or pepper jack!)
– Onion, garlic, optional jalapeno
– Chili powder, dried oregano, ground cumin
– Cooked white rice
– Salt & pepper
– For garnish: fresh parsley, red pepper flakes

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-Mike
#StuffedPoblanoPeppers #PoblanoPeppersRecipe #EasyDinner #WeeknightMeals #GroundBeefRecipes #HealthyDinner #MexicanFood #ComfortFood #HomeCooking #Poblano #DinnerIdeas #ChiliPepperMadnessRecipes

Hey, what’s up guys? Today we are making easy stuffed publano peppers. Publano peppers are actually one of the most perfect peppers for stuffing. They’re just the right size and uh they’re also like mild in heat so that you can serve them to uh you know your friends and family and they’re not going to get blasted out unless you make the stuffing nice and hot. Um I’m focusing on doing this very easy today. There’s uh no battering, no frying. We’re just making these boat style. And we’re stuffing the pablanos with a southwest style delicious stuffing that I think you will love. So, uh, let me show you to make them. All right, guys. Let’s make some stuffed pablano peppers. First thing we got to do is get some poblano peppers ready. You got to have pablanos for stuffed pablanos. Some uh, beautiful pablanos. Uh, the number of pablanos that you’re going to need uh, really is going to depend on the size of the peppers. Uh with pablanos, they can vary quite a bit in size. I’ve had some big honken pablano peppers that are just, you know, massive. Um but these are kind of more average sized and um you’re really going to need anywhere from like 6 to 10. Um so anyway, you’ll need to adjust your recipe a little bit depending on the size of these guys. But what we’re going to do is we’re going to roast these peppers. And there are different ways to roast publano peppers and chili peppers in general. And I got a ton of information on the website on that. But we’re making it easy today. And we’re going to do a baking method. So, the first thing you want to do is get a baking sheet set up here. And we’re just going to slice these guys down the middle lengthwise. You want to slice them like right down here cuz we’re going to make these boat style instead of having to like, you know, slit and stuff. So, just do a a real simple slice through like so. And you can remove the stems if you want to or just leave them on. Sometimes I will uh leave them on for like a visual appeal. And then there’s not much decor with publano peppers as you can see. Um but I’m just going to go ahead and remove these uh little uh bit of seeds and the uh the whitish inards here. Like so. Nice and simple. And we’ll set it onto a baking sheet. Skin sides up cuz you want to roast the skins, obby. All right, guys. Got my last pepper cord out here. Seeds are flying everywhere. Making a mess. Shocking. I’m making a mess in the kitchen. Seriously, this is how I get seeds all over the house. They’re everywhere. All right, so the next thing we’re going to do, we’re going to go ahead and bake these. Uh we’re going to bake them at 425° F or that’s roughly 220° C. And we’ll bake for about 15 minutes or so. Really until these skins start to puff up and char. But I’ll be right back and we will continue. All right, guys. I got my peppers, my pablanos softened up nicely here. As you can see, they’re not completely roasted. You can roast them completely if you want to. They get very soft that way since we’re making them boat style. You don’t have to do it. But after 15 minutes, you’ll notice some of the skins have started to puff up and char a little bit. Not char so much, but more puff up. You can remove that if you want to. It removes pretty easily. And you can cool it a bit if you want to or even uh cover it with a paper towel to let it cool and it would steam and loosen some of the skins. Sorry if I could get my towel right like so. And just kind of or use plastic. However, I’m just going to pull this off a little bit. Any excess kind of uh puffy skin if needed. And then we’ll set the peppers upright, get them ready for stuffing, and then let’s go ahead and make our stuffing. All right, I got my peppers situated for stuffing. And now we’re going to go ahead and make the stuffing. [Music] All right, for the stuffing, I’ve got my cooking station all set up here. And get yourself a pan heated up to medium heat and add a bit of oil. Little vegetable oil is fine, or I’ve got some chili oil I just made. And I have a mediumsized onion chopped. And a hiz jalapeno pepper picked out of my garden. The peppers are starting to explode. I love it. And you can skip the peppers if you want to, the jalapeno. Um, if you want to have a little bit milder stuffed pablano peppers, however, make it hotter if you want to. Serrano, habanero. Yeah. Ghost pepper. Oh, yeah. Throw a reaper in there and see what happens. Yeah. All right. So, I’m going to cook this down for about 5 minutes to soften it all up. Next is garlic. I’ve got, I believe, four cloves of garlic that are chopped here. And you only need to cook the garlic for 30 seconds. 30 seconds to a minute or so until the, you know, gorgeous garlic blooms in the room. Oh, yeah. All right. Next, I’m going to add some ground beef. I have a half a pound of ground beef, 8 oz into the pan. And I just go and break it up. And you can use other meats for this. Uh, this is a very versatile recipe. Uh, I love it with ground beef. U, but I’ll make it often times with turkey, ground turkey for a lighter meal. And ground chicken’s good. Chisso is actually fantastic in this or a mix of ground beef and chreso. So, you only need a few minutes for this to cook down. All right, next we’re going to add some seasonings. Got to season this up. So, here I have a tablespoon of chili powder. And this is an American chili powder blend that I like. It’s a New Mexican blend. And a tablespoon of oregano. And this is Mexican oregano. You can use Italian oregano. And a/ teaspoon of cumin. Some freshly ground cumin. and salt and pepper to taste. And I’m going to go ahead and stir this in here and just kind of cook it for uh you know 15 to 30 seconds to kind of bloom the spices a little bit. Now we got all kinds of other goodness. So here I have a can of black beans. And you can um rehydrate your own beans if you want to, but a can makes it easy. Drained. This goes along with our southwest style flavors. and a can of fire roasted tomatoes. I love fire roasted. And you can use fresh tomatoes if you want as well. Be sure to adjust your cooking time as needed. Give it a stir. And a cup of corn. Frozen corn is great. You can use canned if you want to. And I have a cup of cooked rice, cooked white rice. And of course, you can use brown rice if you want to. Always customizable. So, just uh get this all stirred together and incorporated. And then we’re going to let it simmer for about five minutes. Really, just to let the flavors uh develop a little bit. And this is going to be some really delicious stuffing, my friends. All right, guys. I’ve had this simmering for a little bit. Going to go ahead and remove it from heat. And I’m going to stir in about a/2 cup of shredded cheese. And you’re really open to the kind of shredded cheese that you want to use. Use like a good melty cheese like a pepper jack, Monterey Jack, cheddar, or just a good good cheese blend. Going to mix it all in here till it’s nicely incorporated. Make it cheesy. And of course, you can use a little bit more cheese if you want to. Uh I don’t want to be the guy who tells you like uh you can’t use more cheese. I say more cheese. All right, let’s get stuffing some publanos. All right, stuffing the peppers. Got my uh pablanos all set up here on the baking sheet. Just go ahead and scoop the mixture, the stuffing mixture onto the pablanos. boat style peppers here. And if it spills out, then you’re cooking like Mike. Messy. All right, got my last pepper here. Doing this the easy way, guys. All right, if you have extra stuffing, you can definitely save it. It’s actually delicious and you can uh just make more peppers or uh cook it into soups or stews. Very delicious. All right, last step for stuffing is extra cheese. So, just go ahead and uh sprinkle a little bit of your melty cheese, your chosen melty cheese over the top of each of your stuffed publano peppers. And I can tell you already that I’m going to need more cheese. All right, the last of my peppers here. Last of my cheese. Now, we’re going to go ahead and bake. Uh really, you just want to bake for about 10 minutes or so until the cheese gets melty, everything’s nice and warmed up again. And uh but you really can bake a little bit longer if you need to. So, all right. Be right back. A really quick tip, guys. You can make stuffed peppers ahead of time. It’s actually very easy. Just go ahead and stuff them. Then you can refrigerate covered and uh leave them in there for a day or two pretty easily. And when you’re ready to enjoy them, just take them out, get the oven ready, sprinkle with cheese, and bake them until they’re nicely cooked through. Um you can also freeze them easily for several months in a freezer container and then you can thaw them and then top with cheese, bake, and boom, you’re good to go. All right, here we go, guys. Boom, baby. Stuffed pablano peppers. Hey, it’s really hard to go wrong with uh delicious stuffed pablanos. Super easy to make, isn’t it? I mean, I love that. Easy weekn night dinner. Outstanding southwest style flavors. It’s really hard to go wrong with it. But now, best part of the day. Let’s give it a taste. stuffed peppers. Dude, stuff peppers are just so fantastic. I love the roasted, slightly roasted pablano flavor. It is so delicious. You’re going to love this southwest style stuffing. Absolutely awesome. That’s it, my friends. I hope you like my stuffed publano peppers recipe. Definitely want to hear what you think of the recipe in the comments below. Uh, and if you’re looking for more awesome recipes, you know where they are. Boom and boom, right here. Time to get cooking, guys. So, uh, all right. I hope to see you in my kitchen next time. Can’t wait. Mike from Chili Pepper Madness. Bye.