Stuffed Poblano Peppers


  • 4-6 poblano peppers
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (15-ounce) can fire roeasted tomatoes
  • 1 ½ cups grated Mexican cheese blend
  • ¼ cups fresh cilantro


  • Preheat oven to 350 degrees f
  • Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
  • While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.
  • Add the ground beef and spices cooking and breaking up with a spoon until the meat is cooked through and browned.
  • Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
  • Bake for 10 minutes until heated all the way though and the cheese is melted on top. Sprinkle with chopped cilantro and serve.