Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you'll ever taste!
4poblano peppershalved and seeds/membranes removed
1poundlean ground beef OR chorizo, see note 2
1teaspooneach ground cumin, chili powder, garlic powder
1cupcooked long grain white ricesee note 1
½cupcanned black beansdrained
½cupfrozen or canned corn drained
115-ounce canfire rosted diced tomatoesdrained
14-ounce candiced green chiles
½-1cupgrated mozzarella OR Mexican-blend cheese
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Ready rice works great!
Ground beef, chorizo, ground chicken, ground turkey, or ground spicy Italian sausage all work well in this recipe! My personal favorite is the spicy Italian sausage or chorizo.
Substitutions for the poblano peppers: bell peppers, hatch chiles.