Stuffed Poblano Peppers are so colorful and filled with flavor… literally.
Hot, comforting peppers topped with fresh cold, zesty pico de gallo.
Stuffed Poblano Peppers
Serves 3-6 servings.
Preheat oven to 350°F.
- 6 poblano peppers
- 8 tablespoons grapeseed or olive oil, divided
- 29 ounces chicken, vegetable, or beef broth
- 15.5 ounce black beans
- 1 medium sweet onion, diced
- 6 fresh garlic cloves, minced
- 9 ounces chorizo
- 8 ounces ground chicken, lean ground beef, or ground turkey (optional)
- 2 cups rice, cooked
- 2 cups fresh or frozen sweet corn
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika (high-quality so it’s not too spicy or bitter)
- 1 tablespoon oregano
- 1 tablespoon cumin
- 4 ounce can mild or hot green chiles
- Sea salt
- Pepper
- 8-12 ounces white cheddar cheese, grated
- 18 ounces fresh pico de gallo salsa
Cut a small part of each pepper off along the side of the peppers to make them into a bowl for the filling. Save the portions that are cut off and dice them up.
Place the peppers on a foil-lined baking sheet and coat the peppers with 4 tablespoons of the oil. Bake in the oven for 15-20 minutes.
While the peppers bake, pour the broth into a medium saucepan. Rinse well and then drain the beans with water then place in the broth to cook over medium-high heat. Bring them to a boil then reduce heat to medium-low and cook for about 15 minutes. The broth packs a lot of flavor and makes the beans extra delicious.
In a large pan, drizzle the remaining 4 tablespoons of oil over medium to medium-high heat. Add the onions and diced poblanos. Cook until onions are translucent then add the chorizo and ground meat. Cook until the meat is done cooking.
Remove the beans from stovetop and drain from the broth. If you like, you can reserve the broth for something else or discard.
Stir in the rice, beans, corn, seasoning, green chiles, and salt & pepper to your liking.
When the peppers are done cooking, remove them from the oven, fill with the rice mixture, and top with the grated cheese. Place them back into the oven until the cheese is hot and melty then remove from the oven again.
Serve one or two peppers per person and top each with some pico de gallo.
More optional toppings: Fresh lime juice, Mexican coleslaw, extra cilantro, sour cream, tortilla strips.