Beef and Rice Stuffed Poblano Peppers Recipe

I am so excited to share this Beef and Rice Stuffed Poblano Peppers Recipe with you because it’s one of those dishes that brings both bold flavors and comforting vibes to the table. These peppers are roasted just right, then filled with a well-seasoned beef and rice mixture that’s rich and satisfying yet still light enough for any day of the week. Whenever I make this, it feels like a special occasion, but it’s definitely easy enough for a busy weeknight dinner.

What I absolutely love about this Beef and Rice Stuffed Poblano Peppers Recipe is how the smoky heat of the poblano peppers pairs perfectly with the spicy chipotle and earthy cumin in the beef filling. It’s a recipe that has never failed to impress guests and family alike. Plus, it’s straightforward to prepare and assemble, so you’ll enjoy every step without any fuss. Trust me, you’ll want to have this saved in your dinner rotation!

Ingredients You’ll Need

The ingredients in this Beef and Rice Stuffed Poblano Peppers Recipe are simple but thoughtfully layered to deliver big flavor. By balancing fresh produce, spices, and quality proteins, you’ll create a dish that tastes complex without being complicated to make.

• Long-grain or jasmine rice: These rices cook fluffy and don’t get mushy, which is perfect for stuffing.
• Kosher salt: Essential for seasoning, it enhances every flavor component.
• Water: For cooking your rice perfectly every time.
• Large poblano peppers: Their mild, smoky heat is the star of the recipe and they’re sturdy enough to hold the filling.
• Extra-virgin olive oil: I like to use this for roasting and sautéing—adds great richness.
• Ground beef: Look for 80/20 for good flavor and moisture balance.
• Yellow onion: Adds sweetness and texture when sautéed with the beef.
• Garlic cloves: Freshly chopped for that unmistakable punch.
• Freshly ground black pepper: To season just right.
• Chipotle chile in adobo: This brings smoky heat—don’t skip it!
• Tomato paste: Concentrated tomato flavor for depth.
• Dried oregano: Classic herb that pairs beautifully with cumin here.
• Ground cumin: Adds warmth and earthiness to the beef mixture.
• Fire-roasted diced tomatoes: These lend a bright, charred flavor that complements the peppers.
• Fresh cilantro leaves: Stirred in and sprinkled on top for freshness.
• Mexican-blend cheese: A melty topping that finishes it off perfectly.

Variations

I love changing up this Beef and Rice Stuffed Poblano Peppers Recipe based on what I have on hand or the mood I’m in. It’s so forgiving you can make it your own and still get a delicious dinner every time.

• Make it vegetarian: Substitute the beef with black beans or lentils— I’ve done this often, and it’s just as satisfying with a slight texture difference.
• Spice level: Add more chipotle chile or a fresh jalapeño to turn up the heat if you like it fiery.
• Rice swap: You can use brown rice or quinoa instead for a nuttier flavor and more fiber.
• Cheese variations: Try crumbled queso fresco or pepper jack for a different cheesy kick.
• Make it gluten-free: This recipe is naturally gluten-free, so no worries there.

How to Make Beef and Rice Stuffed Poblano Peppers Recipe

Step 1: Cook the Rice with Precision

Start by rinsing ½ cup of long-grain or jasmine rice under cold water until the water runs clear—this helps prevent any starchiness. Then, in a small saucepan, combine the rice with ¾ cup water and a pinch of kosher salt. Bring it to a boil, reduce to a gentle simmer, cover, and cook for about 15 minutes until the water is absorbed and the rice is fluffy. Pro tip: Avoid lifting the lid while it’s cooking—that steam is key for perfect rice.

Step 2: Prepare the Poblano Peppers

While your rice is cooking, preheat the oven to 400°F (200°C). Slice 4 large poblano peppers in half lengthwise and carefully remove the ribs and seeds—you want to keep the pepper halves intact so they can hold their filling. Lightly brush the peppers with 1 tablespoon of extra-virgin olive oil and arrange them cut-side down on a baking sheet. Roast them for about 15 minutes until the skins soften and blister a bit. This step takes away some of the raw edge and enhances their smoky flavor.

Step 3: Make the Flavorful Beef Mixture

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 1 small chopped yellow onion and sauté for about 5 minutes until translucent. Toss in 3 cloves of finely chopped garlic and cook for 30 seconds more for that aromatic burst. Next, add 1 pound of ground beef season generously with kosher salt and freshly ground black pepper. Cook, breaking it into crumbles, until no longer pink. Then stir in 1 finely chopped chipotle chile in adobo, 2 tablespoons tomato paste, 2 teaspoons dried oregano, and ¾ teaspoon ground cumin. Let those spices toast slightly in the pan for a minute before adding a 14.5-ounce can of fire-roasted diced tomatoes. Simmer the meat mixture for 5 minutes so the flavors meld beautifully.

Step 4: Combine Beef with Rice and Cilantro

Stir the cooked rice and ¼ cup chopped fresh cilantro leaves right into the beef mixture. This melds everything into a cohesive stuffing that’s vibrant and tasty. Be sure the mixture isn’t too watery—if it seems loose, cook it a couple of minutes longer to thicken up for easier filling later on.

Step 5: Stuff the Peppers and Add Cheese

Turn the poblano halves cut-side up in your baking dish. Spoon the beef and rice mixture generously into each pepper half—don’t be shy! Top them with about 1½ cups shredded Mexican-blend cheese, which melts up golden and bubbly in the oven. This topping is what really brings it all together.

Step 6: Bake Until Melted and Delicious

Bake the stuffed peppers at 400°F (200°C) for another 15–20 minutes until the cheese is completely melted and slightly browned. Keep an eye on them so the cheese doesn’t burn, but you want a little golden color for that lovely texture. Once out of the oven, let them rest for 5 minutes—it helps everything settle and flavors deepen.

How to Serve Beef and Rice Stuffed Poblano Peppers Recipe

Garnishes

I like to sprinkle extra fresh cilantro on top and maybe a few thin slices of avocado if I have them around. A dollop of sour cream or plain Greek yogurt adds a cooling creaminess that balances the smokiness and heat. Sometimes, I top with a squeeze of fresh lime juice right at the table—that brightens everything up wonderfully.

Side Dishes

This recipe pairs beautifully with a crisp green salad or a simple slaw to cut through the richness. I’ve also served it alongside warm corn tortillas and a fresh pico de gallo for a fun Tex-Mex vibe. Roasted or grilled veggies that echo the smoky flavors work well too.

Creative Ways to Present

For special dinners, I sometimes arrange the stuffed poblano halves on a large platter garnished with colorful radish slices, chopped green onions, and a drizzle of crema or hot sauce. Another fun twist is serving them cut into bite-sized pieces as a party appetizer—perfect finger food that’s bursting with flavor!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap leftover stuffed peppers tightly with plastic wrap or store them in an airtight container in the fridge. I usually have success keeping them fresh for up to 3 days. Just be sure to reheat them thoroughly before eating.

Freezing

This Beef and Rice Stuffed Poblano Peppers Recipe freezes beautifully. To freeze, wrap each stuffed pepper separately in foil and then place them in a freezer-safe bag or container. From my experience, they keep well for up to 2 months. When you want a quick meal, just thaw overnight and reheat gently.

Reheating

I’m a fan of reheating these in the oven at 350°F (175°C) for about 15–20 minutes until warmed through and the cheese bubbles back to life. Microwaving works in a pinch but can make the peppers a little soggy, so an oven or toaster oven is my go-to to retain texture.

FAQs

Final Thoughts

This Beef and Rice Stuffed Poblano Peppers Recipe is one of those dishes I always come back to because it strikes that perfect balance between flavorful and comforting. It’s approachable, adaptable, and just downright delicious. I hope you enjoy making and sharing it as much as I do—it’s a recipe that feels homemade but special, and it never disappoints. Give it a try on your next dinner night, and I bet it’ll quickly become a family favorite in your home, too!

Print