Southwest Stuffed Poblano Peppers

This stuffed poblano pepper recipe is a flavorful all-in-one meal. Our chili seasoning adds a fun southwest flavor to this recipe that is healthy and delicious to eat. It will quickly become a new favorite recipe to make. 

Stuffed peppers are a great way to create an all-in-one meal that includes vegetables, meat, and usually rice or beans in them. They are easy to make and can serve a lot of people. Plus there are also so many fun variations that you can create from a classic meatloaf stuffed bell pepper to a taco stuffed pepper and more. 

Our stuffed poblano pepper recipe is a great combination of meat, vegetables, and rice all seasoned with our chili seasoning to create a wonderful southwest flavor when combined with the slightly spicy flavor of the poblano peppers. This recipe is healthy, filling, low-carb, and delicious. It is also easy to serve and a great addition to your meal prep plans. 

Making the Filling for the Peppers

In a large skillet, brown up 1 pound of ground beef (you can also use ground chicken, turkey, venison, buffalo/bison, or chorizo) then add in ¼ cup diced onion and cook until translucent. 

Stir in 2 tablespoons of Chugwater Chili Seasoning or if you want it spicier Chugwater Chili Hot Chili Seasoning. 

Then add in 1 cup whole kernel corn, 1 cup of black beans that have been rinsed and drained, 15 ounce can diced tomatoes with green chilies, 1 cup of water, 2 cups of water, and 1 cup of instant rice. Stir together and let simmer for 5 minutes or until rice has softened.  (If you want to add some extra vegetables you can add diced jalapeno or diced red bell peppers.) 

Preparing the Peppers to Stuff 

Slice 5 large poblano peppers in half lengthwise. Take out the seeds but leave the stem.  This creates the perfect cavity to add the rice mixture. 

Place in a baking dish that has been sprayed with cooking spray so that the pepper does not stick to the dish and bake at 350 degrees for 10-15 minutes or until the peppers start to soften. 

Stuffing and Baking the Peppers 

Pull the peppers out of the oven and fill them with the beef and rice mixture until every pepper is filled. 

Top with shredded cheese you can use cheddar, pepper jack, or a fiesta blend, and bake for about 10 minutes or until the cheese is melted. 

Top with some fresh chopped cilantro if you wish and get ready to serve these stuffed peppers. 

How to Serve Stuffed Poblano Peppers

Serve these stuffed poblano peppers right out of the oven. They are an all-in-one meal but you can add a salad, fruit, or dessert with them. You can also add a dollop of Chugwater Chili Dip on top, some salsa, guacamole, or chopped cilantro. These are super fun to make and easy to serve. Meal prep these for the week and place them in a food storage container. We hope you enjoy this fun new stuffed pepper recipe. 

Now that you have learned a fun new Chugwater Chili recipe, here are a few others you should try! 

• Sausage and Cream Cheese Stuffed Mini Peppers
• Taco Stuffed Peppers
• Bacon Wrapped Jalapeno Poppers

stuffed peppers, Stuffed poblano peppers, poblano peppers, southwest stuffed pobalno peppers, helathy recipes, chugwater chili

Dinner

Mexican American

Yield: 4-6

Author: Katie Kernan

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Southwest Stuffed Poblano Peppers

This stuffed poblano pepper recipe is a flavorful all-in-one meal. Our chili seasoning adds a fun southwest flavor to this recipe that is healthy and delicious to eat. It will quickly become a new favorite recipe to make.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 pound ground beef
• ¼ onion diced
• 1 cup whole-kernel corn
• 1 cup black beans, rinsed and drained
• 1 cup instant rice, cooked
• 1 can diced tomatoes with green chilies
• 2 cups water
• 2 rounded tablespoons Chugwater Chili Seasoning or Chugwater Chili Hot Chili Seasoning
• 4-6 large poblano peppers
• 2 cups shredded cheese

Instructions

1. In a large skillet brown up the ground beef then add in the diced onion and cook until translucent.
2. Stir in the Chugwater Chili Seasoning.
3. Add in the corn, black beans, diced tomatoes, water and rice. Stir together.
4. Slice the poblanos in half lengthwise. Take out the seeds.
5. Place in a baking dish that has been sprayed with cooking spray and bake at 350 degrees for 10-15 minutes or until the peppers start to soften.
6. Pull the pepper out of the oven and fill it with the beef and rice mixture.
7. Top with shredded cheese and back for 10 minutes or until the cheese is melted.
8. Enjoy hot.

Nutrition Facts

Calories

695.23

Fat

37.41 g

Sat. Fat

16.48 g

Carbs

51.82 g

Fiber

11.25 g

Net carbs

40.57 g

Sugar

11.45 g

Protein

42.02 g

Sodium

453.55 mg

Cholesterol

124.75 mg

Note these are estimates and may not be 100% accurate.

https://www.chugwaterchili.com/blogs/recipes/southwest-stuffed-poblano-peppers

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