Stuffed peppers are a family favorite around here, and I’m so excited to share this new spin on them with you. Poblano peppers have a bit of a natural smokey taste to them, so they pair perfectly with the other ingredients in this recipe. You are going to love this well-rounded dinner.
Choosing Poblano Peppers
Similar in size to bell peppers, poblano peppers are green and skinnier with a pointed tip. Look for poblano peppers that are firm, shiny, and vibrant green in color. Avoid any that appear wrinkled, soft, or have blemishes. Choose peppers that are roughly uniform in size so they cook evenly.
What Rice to Use
You have a few time-saving options when making stuffed peppers with rice. I love to use microwaveable rice. It is a convenient way to keep this recipe simple and save time! You could also have your rice made ahead of time or use minute rice. By baking the poblano peppers at a high temperature, they cook enough to soften. Then we lower the temp while we bake the peppers again, this time with the filling and cheese added.
Tips and Tricks
Grate cheese from a block. You’ll always hear me say it is better to grate cheese from a block rather than buy pre-shredded cheese. This is because pre-shredded cheese is covered in preservatives that prevent it from clumping together in the bag, which also affects how well it melts. Buy a block and take the extra couple of minutes to shred it yourself. Swap out the cheese. I think these are perfect with Monterey Jack cheese. But if that isn’t your favorite, just pick another melty cheese! Cheddar cheese would be great here, and for a little extra kick, add some pepper jack cheese. Swap the ground beef for ground turkey or ground chicken. If your family prefers ground turkey over ground beef, you can totally use that in this recipe. Since there won’t be as much grease, you won’t need to drain it. Add toppings. Sour cream and/or salsa would be delicious on these stuffed peppers for serving!
Making Ahead
This is a great recipe to make ahead of time. Prepare the stuffed poblano peppers up to the point of putting them in the oven. Cover the pan and refrigerate for up to 24 hours. When you are ready to bake them, bake uncovered in a preheated oven for 25-30 minutes.
Storing and Reheating Leftovers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat by baking in the oven at 350 degrees Fahrenheit for 20 minutes or until heated through.
Other Stuffed Peppers Recipes
Chicken Stuffed Peppers Italian Stuffed Peppers Taco Stuffed Peppers
If you make this stuffed poblano peppers recipe or any of my other recipes, leave a comment and let me know! I love hearing how you enjoy my recipes. When you are ready to eat the peppers, transfer them to a baking dish. Cover and bake for 35 minutes at 350 degrees Fahrenheit. Uncover and bake for 15 more minutes.
