Description
Mexican-inspired Spicy Poblano Pepper Boats bring zesty comfort to dinner tables with rich, hearty flavors. Cheesy ground beef nestles inside roasted peppers, creating a satisfying meal that delivers bold southwestern charm you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) ground beef or chorizo
- 6 large poblano peppers
Vegetables and Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn (thawed if frozen, drained if canned)
- 1 cup black beans, rinsed and drained
- 1 can (14.5 ounces) fire-roasted diced tomatoes
Seasonings, Grains, and Toppings:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup cooked white rice
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese
- ¼ cup chopped cilantro
Instructions
- Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Carefully slice approximately 1/4 to 1/3 of each poblano pepper lengthwise, creating a boat-like shape.
- Meticulously remove all internal veins and seeds from the peppers to reduce potential heat intensity.
- Arrange the hollowed poblano peppers cut-side upward on a parchment-lined baking sheet.
- Roast the peppers in the preheated oven for 12-15 minutes until they become tender and slightly softened.
- Meanwhile, in a large skillet, brown the ground meat with diced onions over medium-high heat.
- Halfway through cooking the meat, introduce minced garlic, chili powder, and ground cumin, stirring continuously for approximately 1 minute to release aromatic flavors.
- Incorporate cooked rice, sweet corn kernels, black beans, and diced tomatoes into the meat mixture.
- Allow the ingredients to simmer briefly, creating a cohesive and flavorful filling.
- Season the mixture with salt and freshly ground black pepper to enhance the overall taste.
- Remove the skillet from heat and fold in of shredded cheese and chopped fresh cilantro.
- Generously fill each roasted poblano pepper boat with the prepared meat and vegetable mixture.
- Sprinkle the remaining cheese over the top of each filled pepper.
- Return the stuffed peppers to the oven and bake until the cheese melts completely and becomes slightly golden.
Notes
- Pepper Preparation Matters: Carefully slice and deseed poblano peppers to create perfect boat-like vessels for a delicious, hearty filling.
- Maximize Flavor Potential: Toasting spices like chili powder and cumin in the meat creates deep, complex taste profiles that elevate the entire dish.
- Quick Cooking Technique: Baking peppers first ensures they’re perfectly tender without becoming mushy or losing their structural integrity.
- Versatile Protein Options: Ground beef works great, but feel free to substitute with ground turkey, chicken, or plant-based alternatives for dietary preferences.
- Cheese Melts the Magic: Using a blend of sharp cheddar and monterey jack adds richness and creates a beautiful golden-brown topping.
- Make-Ahead Friendly: Prepare filling and peppers in advance, then assemble and bake when ready to serve for convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg