Stuffed Poblano Peppers
Roasted poblano peppers filled with spiced ground meat, black beans, and cheese, topped with creamy avocado sauce, cilantro, and lime. A comforting dish blending savory richness with fresh flavors.
Equipment
- 1 oven Preheat to 375°F
- 1 baking tray lined with parchment paper
- 1 skillet
- 1 blender
Ingredients
- 4 large poblano peppers halved and seeds removed
- 1 lb ground beef or turkey
- 1 cup black beans drained and rinsed
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 ripe avocado
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 small garlic clove
- Salt to taste
- 2 –3 tablespoons water to thin sauce
- Fresh cilantro chopped, for garnish
- Red onion finely diced, for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C) and place poblano halves on a parchment-lined baking tray.
- Heat olive oil in a skillet over medium heat, then sauté onion and garlic until soft.
- Add ground meat and cook until browned, then stir in black beans, cumin, paprika, chili powder, salt, and pepper. Cook 2–3 minutes and remove from heat.
- Stuff each poblano half with the meat mixture and top with shredded cheese.
- Bake for 20–25 minutes until peppers are tender and cheese is melted and bubbly.
- In a blender, combine avocado, sour cream, lime juice, garlic, salt, and blend until smooth. Add water to achieve a drizzle consistency.
- Drizzle avocado sauce over stuffed peppers, sprinkle with cilantro and red onion, and serve with lime wedges.
Notes
- Roast poblanos 5–10 minutes before stuffing for softer texture.
- Add rice or quinoa for a heartier filling.
- Use vegetarian crumbles or extra beans as a meat-free alternative.