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+ servings

Stuffed Poblano Peppers

This filling is fantastic and can be used in a variety of ways!
Prep Time10 minutes
Cook Time45 minutes
Servings - 4 servings


  • 1 1/3 lbs ground beef or chuck
  • 1 1/2 cups rice
  • 15 oz can diced tomatoes, undrained
  • 6 oz can tomato paste
  • 1 cup frozen corn
  • 3-4 Tbsp homemade taco seasoning
  • Salt and pepper to taste
  • 2 poblano peppers seeded and halved (4 if making for 4 adults...I know the kids wouldn't go for the spice.)
  • 1-2 cups shredded Mexican blend cheese
  • Side salad and homemade dressing


  • 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.