Name: Beef and Rice Stuffed Poblano Peppers Recipe
Prep time: 10 min
Cook time: 50 min
Total time: PT-489381H59M8S
Cuisine: Mexican
Ingredients: 1/2 cup long-grain or jasmine rice; Kosher salt; 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; 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

Jump to Recipe· 4.8 from 149 reviews

If you’re looking for a meal that’s bursting with flavor, comforting, and surprisingly easy to pull together, you’re in the right place. I absolutely love this Beef and Rice Stuffed Poblano Peppers Recipe because it strikes that perfect balance between smoky, savory, and cheesy — the kind of dish that feels like a warm hug at the end of a busy day. Stick around, and I’ll share all my tips so you can nail this recipe and maybe even discover a new family favorite.

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Why You’ll Love This Recipe

Flavor Explosion: The combination of smoky poblanos, spicy chipotle, and savory beef makes every bite a delight.
Comfort in a Pepper: It’s a hearty, satisfying meal that’s both wholesome and indulgent without feeling heavy.
Simple Yet Impressive: You don’t have to be a pro chef to get it right, but it looks stunning on the plate.
Make-Ahead Friendly: Great for meal prep or leftovers that taste just as good the next day.

The image shows several green peppers, each sliced in half lengthwise and placed on a white marbled surface. Each pepper half is filled with a mixture of cooked ground meat, rice, and small bits of vegetables, topped generously with melted yellow and light orange cheese that looks soft and warm. Fresh green cilantro leaves are placed on some of the stuffed peppers as a garnish. The filling has a slightly chunky texture, and some melted cheese has dripped around the peppers onto the white background. Photo taken with an iphone --ar 2:3 --v 7 - Beef and Rice Stuffed Poblano Peppers, stuffed poblano peppers, beef stuffed peppers, smoky stuffed peppers, easy Mexican peppers

Ingredients You’ll Need

This recipe uses ingredients that work beautifully together to layer smoky, spicy, and fresh flavors. Some little tricks like roasting the poblanos and using chipotle in adobo really transform the filling into something that tastes way more complex than the effort involved. Here’s what you want to pick up before starting:

Flat lay of a small bowl of uncooked long-grain rice, four large fresh poblano peppers halved lengthwise with seeds removed, a raw uncracked brown egg, a small yellow onion whole and unpeeled, three whole garlic cloves with papery skin, a small white bowl of extra-virgin olive oil, a small white bowl of finely chopped chipotle chile in adobo, a small white bowl of bright red tomato paste, a small white bowl of dried oregano, a small white bowl of ground cumin, a small white bowl of fire-roasted diced tomatoes, a small bunch of fresh cilantro leaves, a small white bowl of shredded Mexican-blend cheese, and a small white bowl of kosher salt and freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef and Rice Stuffed Poblano Peppers, stuffed poblano peppers, beef stuffed peppers, smoky stuffed peppers, easy Mexican peppers

Long-grain or jasmine rice: I prefer jasmine for its fragrant aroma; cooks up fluffy and light.
Kosher salt: Essential for seasoning each component properly and enhancing flavors.
Large poblano peppers: Look for firm peppers without wrinkles; they’re mild but pack a subtle smoky kick.
Extra-virgin olive oil: Using good quality oil improves the depth in sautéing and roasting.
Ground beef: I like 80/20 for juicy, flavorful stuffing without too much grease.
Yellow onion: Adds sweetness and texture when cooked down with beef.
Garlic cloves: Freshly chopped garlic punches up the savory notes.
Freshly ground black pepper: Because fresh grinding releases much more flavor than pre-ground.
Chipotle chile in adobo: This is the secret smoky-spicy flavor booster; finely chop it to evenly distribute heat.
Tomato paste: Helps thicken the beef mixture and adds concentrated tomato richness.
Dried oregano: Classic herb that complements the southwestern spices perfectly.
Ground cumin: Warm spice that deepens the savory profile.
Fire-roasted diced tomatoes: Adds body, moisture, and a hint of smoky sweetness.
Fresh cilantro leaves: For brightness, both inside the filling and as a fresh garnish at the end.
Mexican-blend shredded cheese: I love the melty mix, but feel free to use cheddar or Monterey Jack for personal preference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Beef and Rice Stuffed Poblano Peppers Recipe is — you can make it your own by swapping a few ingredients or upping the spice. Here are some tweaks I’ve enjoyed or been curious to try:

Use ground turkey or chicken: When I want a lighter version, swapping beef for turkey works well but keep the seasonings to maintain that bold flavor.
Make it vegetarian: Try black beans or lentils in place of meat, and add sautéed mushrooms for extra umami.
Spice it up more: Add extra chipotle or some diced jalapeños for heat — my family loves the extra kick.
Add corn or black beans to the filling: A fun way to add texture and another layer of Southwestern flavor.

How to Make Beef and Rice Stuffed Poblano Peppers Recipe

Step 1: Cook the Rice Perfectly

Start by cooking the rice with a pinch of salt in just the right amount of water. I like to bring it to a boil, then cover and simmer gently — about 17 minutes until tender and the water is absorbed. This ensures the grains stay fluffy and don’t clump, which helps the filling stay light and not mushy. Feel free to fluff it with a fork and let it cool slightly before mixing into the beef.

Step 2: Roast Poblanos for Smoky Flavor

Next, broiling the poblanos is key — it’s what gives the peppers their slightly charred, smoky flavor. Toss them cut side down with olive oil on a baking sheet and watch them closely under the broiler. You want spots of blackening but not burned skin. Then flip and broil the other side just until tender-crisp. This takes about 7 minutes total. Let them cool slightly so they’re easier to handle for stuffing.

Step 3: Sauté and Season the Beef Mixture

While the rice cooks, heat the remaining olive oil in a skillet and brown your ground beef along with chopped onion and garlic. Season generously with salt and pepper here, because that’s where a lot of the flavor develops. Once the beef is browned, stir in the chipotle, tomato paste, oregano, and cumin, letting those spices bloom for about a minute — this step gives the filling that complex depth you’ll notice with every bite.

Step 4: Simmer with Tomatoes and Mix in Rice

Add the fire-roasted diced tomatoes and simmer everything together until the sauce thickens slightly — usually around five minutes. Then fold in the fluffy rice and fresh cilantro, which brightens the whole mixture. This is when the filling really comes alive and turns fragrant.

Step 5: Stuff, Top & Bake

Arrange your roasted poblanos cut side up in a baking dish and season lightly. Stuff them generously with the beef and rice mixture — don’t be shy; these peppers can hold a lot! Top each with a generous handful of shredded Mexican cheese. Cover tightly with foil and bake at 400°F for 25 minutes until the peppers soften and the filling melds together nicely.

Step 6: Broil to Melt Cheese and Finish

Finally, remove the foil and switch your oven to broil. Pop the peppers back in just long enough for the cheese to bubble and develop those golden, slightly crispy edges — usually 2 to 3 minutes. Keep a close eye here because broilers can go from perfect to burnt in seconds!

Step 7: Serve with Fresh Cilantro

Once out of the oven, sprinkle more fresh cilantro on top. The bright herb adds a fresh contrast to the smoky, meaty filling — it’s that little finishing touch I can’t skip.

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Pro Tips for Making Beef and Rice Stuffed Poblano Peppers Recipe

Pick Fresh Poblanos: Firmer peppers are easier to stuff and hold up better during roasting and baking.
Control the Spice Level: Start with half the chipotle and adjust next time — you can always add more heat but can’t take it away!
Don’t Overcook the Rice: Slightly undercooked rice is best since it finishes cooking in the oven with the peppers.
Use a Fork for Fluffing: Fluff the rice gently with a fork before mixing to avoid mushy lumps in the filling.

How to Serve Beef and Rice Stuffed Poblano Peppers Recipe

A single green pepper half forms the base, roasted and slightly wrinkled, placed on a white plate with a smooth surface. On top, there is a thick layer of cooked filling made of rice, small chopped vegetables, and bits of brown meat mixed with herbs, giving it a textured look. Covering the filling is a melted, creamy yellow and light orange cheese layer, slightly browned in spots and softly dripping down the sides. Small bright green cilantro leaves are placed on top and beside the pepper for decoration. A fork rests on the plate to the right side of the pepper. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Beef and Rice Stuffed Poblano Peppers, stuffed poblano peppers, beef stuffed peppers, smoky stuffed peppers, easy Mexican peppers

Garnishes

I always throw a generous handful of fresh cilantro on top before serving — it adds that fresh and herbal note that cuts through the richness. If you want, a dollop of sour cream or a squeeze of lime on the side really brightens things up. Sometimes, a sprinkle of thinly sliced green onions gives it an extra pop of color and texture.

Side Dishes

These stuffed poblanos are hearty enough to be a full meal, but my family loves serving them alongside a crisp green salad or Mexican street corn for a festive touch. Sometimes, I prepare a simple avocado and tomato salad with lime vinaigrette — it’s a fresh counterpoint that balances the smoky beef beautifully.

Creative Ways to Present

For a dinner party, I’ve plated these stuffed peppers on individual bright ceramic dishes with a drizzle of crema and a sprinkle of queso fresco. It instantly elevates the look. Another fun idea is to cut the peppers into smaller pieces for finger food at casual gatherings. Adding colorful edible flowers or microgreens can make them look extra special, too.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The flavors actually deepen overnight, which means leftovers can taste even better than the first day! Just make sure to keep the cheese topping covered to prevent it from drying out.

Freezing

If you want to freeze this recipe, I recommend assembling and baking the stuffed peppers, then letting them cool completely before wrapping tightly in foil or plastic wrap. Freeze in a single layer on a tray first, then transfer to a freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge.

Reheating

To reheat, I cover the peppers with foil and warm them in a 350°F oven until hot throughout — about 15-20 minutes. For that fresh-out-of-the-oven melted cheese effect, I’ll remove the foil in the last few minutes and switch to broil briefly, watching carefully. Microwave reheating works in a pinch but can make the peppers a bit soggy.

FAQs

Can I use fresh poblano peppers instead of roasted ones?

I wouldn’t recommend skipping the roasting step. Roasting the poblanos brings out their smoky flavor and softens them just enough to be tender but still hold their shape when stuffed. Fresh poblanos can be too firm and less flavorful for this recipe.
Is it okay to use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook and has a nuttier flavor. You’ll want to cook it fully before mixing into the beef filling to avoid any crunchiness in the finished dish.
How spicy is this Beef and Rice Stuffed Poblano Peppers Recipe?

The poblanos themselves are relatively mild peppers, so the primary heat comes from the chipotle chile in adobo. You can control the spice by adjusting how much chipotle you use — start small if you prefer milder dishes.
Can I prepare the filling a day ahead?

Absolutely! Making the filling a day ahead lets the flavors mingle even more. Just store it in the fridge and stuff the peppers right before baking.

Final Thoughts

This Beef and Rice Stuffed Poblano Peppers Recipe holds a special spot in my kitchen rotation because it’s just so satisfying without being fussy. I remember the first time I made it, my family went crazy over the perfect smoky-cheesy combo, and it’s stuck as a go-to whenever I want to impress without stress. I hope you give it a try and love it just as much — trust me, this is one you’ll want to make again and again!