Stuffed Poblano Peppers With Beef Recipe
Easy Beef Stuffed Poblano Peppers that are stuffed with beef, quinoa, bold spice and lots of cheese! These make the best dinners and are healthy too!
PIN Beef Stuffed Poblano Peppers to try later!
I love this recipe because 1) I love the flavor of Poblano peppers and 2) this recipe is hearty and healthy. These Beef Stuffed Poblano Peppers have the perfect blend of beef, quinoa, spices, and cheeses. These will be sure to be a hit on your families dinner table and they will be asking you to make these again!
I love making Mexican food because the flavors are so bold and most recipes are so easy to make like my 30 Minute Cheese Enchiladas, Taco Lettuce Wraps, and homemade Guacamole!
STUFFED POBLANO PEPPER VARIATONS
There are multiple ways to customize this recipe to accommodate your personal taste. Here are a few ideas below:
Protein: you could also use ground turkey, ground sausage, or ground chicken instead of ground beef!
Cheese: the combination of shredded cheddar and mozzarella cheese is my favorite but you could use whatever your favorite cheeses are! If you love spice add spicy jack on top!
Veggies: if you want to make this totally vegetarian you can replace the meat with beans such as black beans, pinto beans or kidney beans. Be sure to use at least 3 cups. To add more vegetables in this you can add zucchini, onions, mushrooms, and corn.
Low-carb: if you want to make these recipe even more low in carbs than it already is- you can use cauliflower rice instead of quinoa. Just be sure to drain any excess water from it!
Grains: if you don't have quinoa or if you prefer rice you can also use white, brown or black rice instead.
WHAT DO POBLANO PEPPERS TASTE LIKE?
Poblano peppers have a mild taste and their heat factor is relatively low and measures between 1,000 – 2,000 Scoville Heat Units (SHU). To compare- a jalapeño has a Scoville measurement between 2,500 to 8,000! If you don't like spice you will still be okay to eat these! Poblano peppers aren't as sweet as bell peppers which is one of the reasons why I love cooking with them! They are meaty and have an earthy flavor. Poblano peppers are often found in Mexican dishes and salsas that you've most likely had and you didn't know.
INGREDIENTS NEED TO MAKE BEEF STUFFED POBLANO PEPPERS
- Poblano peppers
- Olive oil
- Garlic
- Ground beef
- Roma tomato
- Quinoa
- Garlic powder
- Cumin
- Chili powder
- Salt + pepper
- Shredded mozzarella and cheddar cheese
HOW TO MAKE BEEF STUFFED POBLANO PEPPERS
PREPARE BAKING SHEET. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Arrange the halved peppers on the baking sheet and drizzle with olive oil. Bake for 15 minutes so they can soften. Remove from oven and set aside. Be sure to leave the oven on.
MAKE BEEF & QUINOA MIXTURE. Add 1 teaspoon of olive oil, garlic, tomato, and ground beef to a large frying pan or skillet and cook on medium heat. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes or until the beef is browned and completely cooked through. Remove from heat and stir in quinoa and 1 cup of shredded cheddar cheese until melted.
ADD MIXTURE TO PEPPERS AND BAKE. Evenly divide and spoon mixture into peppers and liberally sprinkle mozzarella cheese on top. Place the stuffed peppers back in the oven and bake for 10 minutes or until the cheese is melted. Enjoy!
HOW TO COOK QUINOA
Making quinoa is super easy and pretty much identical to how you make rice on the stove. I make a large batch of quinoa once a week mostly for my husband but every now and then I'll use it for cooking like I did in these peppers. I feel like a quinoa queen now so here's how you make it.
The quinoa and water ratio is 2:1- so you use twice the amount of water as you would quinoa. You bring a pot of water to a boil and then add half the amount of quinoa. Remove the lid and let cook until the water is absorbed for about 10-15 minutes. Fluff with a fork to make it extra fluffy. The cooking time will vary based on the quantity of quinoa you use.
LEFTOVERS
These make fabulous leftovers! Simply place the leftover peppers in an airtight container or place in a dish and cover tightly with plastic wrap and refrigerate for up to 5 days.
MAKE AHEAD
To make your busy life easier, you can make these peppers up to a day ahead. Just add an additional 15 minutes to the cooking time to ensure the mixture gets warmed and cheese is melted.
LOOKING FOR OTHER HEARTY AND HEALTHY DINNER RECIPES? TRY THESE!
- Teriyaki Chicken Salad
- Dutch Oven Pulled Pork
- Healthy Turkey Chili
- Crock Pot Whole Rosemary Lemon Chicken
- P.F Chang's Chicken Lettuce Wraps
- 20 Minute Chicken Teriyaki Bowls
- Skillet Chicken Pot Pie with Biscuits
- Beef Lasagna Stuffed Shells
- Carne Asada Street Tacos
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- 4 Poblano peppers; cut in half lengthwise and seeds removed
- 2 tsp. olive oil; divided
- 1/2 tsp. garlic; minced
- 1 lb. ground beef (or turkey)
- 1 Roma tomao; diced
- 1 cup cooked quinoa
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or jack cheese
- sliced green onions for garnish; optional
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Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Arrange the halved peppers on the baking sheet and drizzle with olive oil. Bake for 15 minutes so they can soften. Remove from oven and set aside. Be sure to leave the oven on.
-
Add 1 teaspoon of olive oil, garlic, tomato, and ground beef to a large frying pan or skillet and cook on medium heat. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes or until the beef is browned and completely cooked through. Remove from heat and stir in quinoa and 1 cup of shredded cheddar cheese until melted.
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Evenly divide and spoon mixture into peppers and liberally sprinkle mozzarella cheese on top. Place the stuffed peppers back in the oven and bake for 10 minutes or until the cheese is melted. Enjoy!
- You use twice the amount of water as you would quinoa. Bring a pot of water to a boil and then add half the amount of quinoa. Remove the lid and let cook until the water is absorbed for about 10-15 minutes. Fluff with a fork to make it extra fluffy. The cooking time will vary based on the quantity of quinoa you use.
- You can make these peppers up to a day ahead. Just add an additional 15 minutes to the cooking time to ensure the mixture gets warmed and cheese is melted.
Source: https://kathrynskitchenblog.com/beef-stuffed-poblano-peppers/
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