Stuffed Poblano Peppers

(Sorry about the funny photos this week…I posted them from our desktop and it does weird things to them?!)

Here’s what I love about this recipe. You can make a ton of the “filling” and use it so many different ways! The recipe for the filling that I will post below will easily stretch into 3 meals! You could…

  • Stuff the filling into green peppers, or other bell peppers
  • Eat the filling for lunch with chips
  • Add the filling to some nachos with lots of melt-ey cheese
  • Add it to some taco shells or tortillas with lettuce and tomatoes from the garden
  • Eat it straight up

You could also freeze the unused portion and make any of the above items at a later time!

Versatility. At it’s best!!!

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Stuffed Poblano Peppers

Yield – 4 servings + leftover filling

Preparation Time – 10 minutes

Cooking Time – 45 minutes


  • 1 1/3 lb. ground beef or chuck ($1.93)
  • 1 1/2 cup rice ($.60)
  • 1 15 oz can diced tomatoes, undrained ($.19) Sale, store promotion and coupon
  • 1 6 oz can tomato paste ($.19) Used $1/1 coupon
  • 1 cup frozen corn ($.40) Sale price of $.88/bag
  • 3-4 Tbsp homemade taco seasoning ($.10) Depending on how much kick you want!
  • Salt and pepper to taste
  • 2 poblano peppers, seeded and halved ($1) (4 if making for 4 adults…I know the kids wouldn’t go for the spice.)
  • 1-2 cups shredded Mexican blend cheese ($1.50)
  • Side salad with lettuce from the garden and homemade dressing ($.25)


  • Prepare filling: Brown the ground beef in a large skillet, drain and return to skillet. Stir in the rice with 3 1/2 cups of water. Add the diced tomatoes, tomato paste, and frozen corn. Stir together and bring to a boil. Then cover and reduce heat to low. Cook for about 20 minutes, or until the rise is done. Continue cooking to let any extra liquid cook off. Once it reaches the desired consistency, spoon into open peppers.

  • Top the stuffed peppers with some shredded Mexican cheese and bake at 400 for about 10 minutes, until cheese has melted and peppers begin to soften.
  • Serve Stuffed Poblano Peppers with side salad.
  • Save or freeze leftovers for a “repurposed meal” a few days later.

Cost $6.56 (including the filling for 2 other meals!)

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  1. Jenelle says

    Do you mean 1lb ground beef? $1.98 seem awefully expensive for only 1/3 lb (especially for you!)

  2. says

    Perfect timing! I’m growing Poblano’s in the garden and although they are no where near harvesting, I need to be prepared with some yummy recipes for when they are ready! These sound delicious!

  3. says

    Oh my gosh. I just discovered Poblano peppers last year in another recipe that I tried. Love them. I roast them with other veggies often. Add a better flavor than the normal bell pepper. I will definitely try this recipe. Thanks for sharing.

  4. Lauren says

    The directions do not say when to add the taco seasoning…. so I’m just going to take a guess and add it when it seems right

  5. natalie says

    I like to make my filling with grilled white meat chicken,diced and then I make a cilantro ceam sauce to pour over the chicken and poblano,it is fantastic!!!!!!!!!!!

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