Name: Beef and Rice Stuffed Poblano Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1/2 cup long-grain or jasmine rice; Kosher salt, to taste; 3/4 cup water; 4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed; 2 Tbsp. extra-virgin olive oil, divided; 1 lb. ground beef; 1 small yellow onion, chopped; 3 cloves garlic, finely chopped; Freshly ground black pepper, to taste; 1 chipotle chile in adobo, finely chopped; 2 Tbsp. tomato paste; 2 tsp. dried oregano; 3/4 tsp. ground cumin; 1 (14.5-oz.) can fire-roasted diced tomatoes; 1/4 cup chopped fresh cilantro leaves, plus more for serving; 1 1/2 cups shredded Mexican-blend cheese

I’m so excited to share this Beef and Rice Stuffed Poblano Peppers Recipe with you—it’s one of those dishes that feels like a warm hug on a plate. The smoky heat of the poblanos paired with the savory ground beef and fluffy rice makes every bite a perfect balance of flavors and textures. Whether you’re cooking for a weeknight dinner or a casual get-together, this recipe always brings something special to the table.

What I love most about this Beef and Rice Stuffed Poblano Peppers Recipe is how it transforms simple ingredients into a vibrant, satisfying meal. It’s not only packed with flavor but also pretty hands-on and fun to prepare—kind of like a little kitchen adventure you get to share with family or friends. Plus, it reheats beautifully, so you can enjoy the leftovers just as much as the first go-around.

Ingredients You’ll Need

Every ingredient in this Beef and Rice Stuffed Poblano Peppers Recipe plays a key role, whether it’s building the spicy, smoky flavor or keeping the filling tender and juicy. Shopping for fresh poblanos and quality ground beef is worth the extra TLC.

Long-grain or jasmine rice: I prefer jasmine for its subtle fragrance, but any long-grain rice works well for a fluffy texture.
Kosher salt: Essential for seasoning the rice and beef mixture evenly.
Water: For cooking the rice properly without it getting mushy.
Large poblano peppers: Look for firm, glossy peppers without soft spots—these hold up nicely when stuffed.
Extra-virgin olive oil: Used to sauté the beef mixture and brush the peppers for a nice finish.
Ground beef: I usually go for 80/20 for some extra flavor and juiciness in the stuffing.
Yellow onion: Adds sweetness and depth to the beef filling.
Garlic cloves: Their aroma brightens up the whole dish.
Freshly ground black pepper: Use generously for seasoning—I like to add it at multiple steps.
Chipotle chile in adobo: This packs a smoky, spicy punch; finely chopped so every bite has a hint of heat.
Tomato paste: Thickens and enriches the filling with concentrated tomato flavor.
Dried oregano: Adds a lovely herbaceous note that complements the smoky peppers.
Ground cumin: Brings warmth and earthiness—don’t skip this spice!
Fire-roasted diced tomatoes: Their smoky flavor deepens the filling, making it extra special.
Fresh cilantro leaves: Stir some into the filling and save extra for garnish—it brightens the dish wonderfully.
Mexican-blend cheese: I melt this on top for a gooey, cheesy finish that everyone loves.

Variations

I’ve found this Beef and Rice Stuffed Poblano Peppers Recipe to be super versatile—sometimes I like to tweak it depending on what I’m in the mood for or what’s in my fridge. Don’t hesitate to make it your own with some simple swaps.

Variation: Using ground turkey or chicken If you want a lighter version, ground turkey adds lean protein without sacrificing flavor. I sometimes swap it in when I’m craving something a little less rich.
Variation: Adding black beans or corn Tossing in a handful of black beans or corn kernels adds bulk and a touch of sweetness—great for a vegetarian-friendly approach if you replace beef with plant-based meat or skip it entirely.
Variation: Vegan option Using seasoned lentils or crumbled tofu with vegan cheese melts well and keeps that savory filling vibe. I’ve made this version for my vegan friends, and it’s always a hit.
Variation: Extra heat If you love spice like I do, add some chopped jalapeños or sprinkle cayenne pepper into the beef filling to turn up the heat.

How to Make Beef and Rice Stuffed Poblano Peppers Recipe

Step 1: Cook the rice perfectly

Start by rinsing your rice until the water runs clear—this helps avoid that gummy texture. Add it to a small pot with water and a pinch of kosher salt, then bring it to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Fluff it with a fork and set aside while you work on the peppers and beef. I love to prepare the rice first because it gives the flavors a nice base without any fuss.

Step 2: Prep the poblano peppers

Slice your poblano peppers in half lengthwise and carefully remove the ribs and seeds—this cuts down on bitterness and heat, making the peppers perfect for stuffing. Brush both sides with a little olive oil to help them soften nicely when baked. You’ll want to give the peppers a quick roast or broil for about 5 minutes to slightly char the skin and get that smoky flavor going. Just keep an eye on them to avoid burning.

Step 3: Make the savory beef filling

Heat the rest of the olive oil in a skillet over medium heat, then add chopped onion and garlic. Sauté until soft and fragrant, about 3-4 minutes. Toss in the ground beef and season generously with salt and pepper as it cooks. Don’t rush this step—browning the meat properly develops so much flavor. Then stir in the chopped chipotle chile, tomato paste, oregano, cumin, and fire-roasted tomatoes. Let the mixture simmer gently until thickened, about 10 minutes. Finally, mix in the cooked rice and chopped cilantro for freshness.

Step 4: Stuff and bake the peppers

Spoon the beef and rice mixture generously into each poblano half, packing it well but without squashing. Arrange the stuffed peppers in a baking dish and sprinkle the shredded Mexican-blend cheese evenly over the top. Bake at 375°F (190°C) for about 20 minutes, or until the cheese is melted, bubbly, and starting to brown. If you like a crispier top, switch to broil for the last few minutes—but watch carefully so it doesn’t burn!

How to Serve Beef and Rice Stuffed Poblano Peppers Recipe

The image shows a white rectangular plate holding four green poblano peppers, each cut in half lengthwise, with the inner seeds and membranes visible but mostly removed. Surrounding the plate are small white bowls containing several ingredients: one bowl is filled with white cooked rice, another with a golden olive oil, one with a chunky red tomato salsa, one with a reddish-orange textured sauce, one with shredded white cheese, one with mixed spices of black pepper, white salt, and a light green powder, and another with coarse ground black pepper. There is also a whole light brown onion and a single brown egg placed near the bowls, along with a small white bowl of fresh green cilantro leaves. All items are set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish these peppers with a sprinkle of fresh cilantro for a burst of color and brightness. Sometimes, I add a dollop of sour cream or a squeeze of lime juice if I want a little tangy contrast. Avocado slices or a drizzle of crema also bring creamy richness that balances the smoky peppers perfectly.

Side Dishes

This stuffed poblanos recipe pairs wonderfully with simple sides like a crisp green salad or Mexican street corn. I also love serving it alongside warm tortillas or a bowl of black beans for a heartier meal. It’s comfort food that still feels fresh and balanced.

Creative Ways to Present

For special occasions, I’ve plated the peppers on a large platter lined with colorful rice or quinoa, garnished with edible flowers and extra cilantro leaves for a festive look. You can even drizzle a smoky chipotle sauce or avocado crema over the top for a restaurant-worthy touch that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the fridge. The stuffed peppers hold up really well for up to three days, and the flavors actually deepen overnight. Just remember to let them come to room temperature before reheating.

Freezing

I’ve frozen these stuffed peppers a few times with great results. Just cool them completely, then wrap each pepper individually in plastic wrap and place in a freezer-safe bag. They store well for up to two months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. Microwaving works if you’re in a hurry, but the oven gives the best texture—crispy edges and evenly heated filling.

FAQs

Can I make the Beef and Rice Stuffed Poblano Peppers Recipe ahead of time?

Absolutely! You can prepare the filling and peppers a day before, then assemble and bake them just before serving. This makes dinner stress-free and lets the flavors meld nicely.
What can I substitute for poblano peppers if unavailable?

If you can’t find poblanos, sturdy bell peppers or even Anaheim peppers work well as alternatives. Just note that the smoky flavor will be milder with bell peppers.
Is this Beef and Rice Stuffed Poblano Peppers Recipe spicy?

The chipotle in adobo adds a gentle smoky heat, but it’s not overwhelming. You can adjust the spice level by reducing or skipping the chipotle or adding more if you like it hotter.
Can I use instant rice for this recipe?

While you could, I recommend using regular long-grain or jasmine rice for better texture and flavor in the beef filling. Instant rice tends to get mushy and might not bind well.
How do I keep the peppers from getting soggy?

Roasting or briefly broiling the poblanos before stuffing helps them hold their shape and imparts a lovely smoky flavor without sogginess.

Final Thoughts

This Beef and Rice Stuffed Poblano Peppers Recipe has become one of my favorites to make when I want something flavorful but still a little different from the usual dinners. It’s comforting, packs a punch with smoky heat, and feels a bit celebratory every time I make it. I hope you give it a try—you might find it becoming a staple in your kitchen as well!