Fire Roasted Stuffed Poblano Peppers Sp5

Ignite your taste buds with these Fire Roasted Stuffed Poblano Peppers, a smoky and savory dish that's as vibrant as it is satisfying. Perfectly charred poblano peppers are stuffed with a hearty blend of seasoned ground beef (or turkey), black beans, and fluffy rice, creating a wholesome and flavorful filling. Topped with melted cheddar or Monterey Jack cheese and garnished with fresh cilantro, these peppers bake to perfection in just minutes. Serve them alongside salsa and a dollop of sour cream for an irresistible Tex-Mex-inspired meal that’s perfect for weeknight dinners or impressing at your next gathering. Packed with bold flavors and easy-to-follow steps, this recipe strikes the perfect balance between comfort and culinary flair.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Poblano peppers
• 2 tablespoons Olive oil
• 1 pound Ground beef or turkey
• 1 cup Cooked rice (brown or white)
• 1 medium Diced onion
• 2 cloves Minced garlic
• 1 tablespoon Taco seasoning
• 1 cup Black beans, drained and rinsed
• 1 cup Shredded cheese (cheddar or Monterey Jack)
• 2 tablespoons Fresh cilantro, chopped
• 0.5 cup Salsa (for serving)
• 0.25 cup Sour cream (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the poblano peppers and pat them dry. Place them directly over an open flame (gas stove or grill) and char the outer skin until it is blistered and blackened all over. Alternatively, you can roast them in the oven on broil, turning occasionally, until the skin is charred.

Step 3

Place the roasted peppers in a bowl and cover with plastic wrap or a kitchen towel for 5-10 minutes to allow the skins to loosen.

Step 4

While the peppers are steaming, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more.

Step 5

Add the ground beef or turkey to the skillet and cook until fully browned, breaking it up with a spatula, about 5-7 minutes. Stir in the taco seasoning, black beans, and cooked rice. Mix until well combined and heated through. Remove the skillet from heat and let the mixture cool slightly.

Step 6

Peel the skins off the poblano peppers and carefully make a slit down one side of each pepper. Remove the seeds and membranes, being careful not to tear the pepper completely.

Step 7

Brush the outside of the poblanos with the remaining 1 tablespoon of olive oil. Stuff each pepper with the prepared filling, pressing gently to pack it in. Place the stuffed peppers in a greased baking dish.

Step 8

Top each stuffed pepper with shredded cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden.

Step 9

Remove the poblano peppers from the oven and garnish with chopped cilantro. Serve with salsa and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(1759.3g)

Amount per serving	% Daily Value*
Calories	2653.7

Total Fat 168.3g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 512.9mg	0%
Sodium 3482.1mg	0%
Total Carbohydrate 153.4g	0%
Dietary Fiber 28.7g	0%
Total Sugars 29.9g
Protein 134.7g	0%

Vitamin D 24IU	0%
Calcium 1143.7mg	0%
Iron 19.9mg	0%
Potassium 3685.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 20.2%

Carbs: 23.0%