Stuffed Poblano Peppers with Spiced Beef and Tomato Chili Sauce

This comforting dish brings together roasted poblano peppers, a savory spiced beef filling and a rich tomato chili sauce. Served over fluffy rice, it’s a satisfying meal that’s perfect for weeknights or special occasions.

The peppers are charred until tender, then stuffed with a mixture of ground beef, onions, garlic and warm spices. A quick homemade sauce made with tomatoes and chili powder adds a smoky kick. Serve with rice to soak up every last drop.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 large poblano peppersView ingredient guideLike ingredientDislike ingredient

1 lb ground beefView ingredient guideLike ingredientDislike ingredient

1 small onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

1 tsp smoked paprikaView ingredient guideLike ingredientDislike ingredient

1/2 tsp saltView ingredient guideLike ingredientDislike ingredient

1/4 tsp black pepperView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

1 tbsp chili powderView ingredient guideLike ingredientDislike ingredient

1 cup cooked riceView ingredient guideLike ingredientDislike ingredient

2 tbsp vegetable oilView ingredient guideLike ingredientDislike ingredient

Fresh cilantro for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins are charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Then peel off skins, make a slit lengthwise and remove seeds carefully, keeping peppers intact.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes. Remove beef and set aside.
3. In the same skillet, add remaining 1 tablespoon oil. Sauté onion until soft, about 3 minutes. Add garlic, cumin, smoked paprika, salt and pepper; cook for 1 minute. Return beef to skillet, stir in 1/2 cup of diced tomatoes (reserve the rest for sauce) and cook for 2 minutes. Remove from heat.
4. Stuff each pepper with the beef mixture. Set aside.
5. In a small saucepan, combine remaining diced tomatoes and chili powder. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
6. To serve, place a bed of rice on each plate, top with a stuffed pepper and spoon the tomato chili sauce over. Garnish with cilantro if desired.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can use bell peppers or Anaheim peppers for a milder flavor, but adjust cooking time accordingly.

Can I make this dish vegetarian?

Absolutely! Substitute the ground beef with cooked black beans, lentils or a plant-based meat alternative.

How do I store leftovers?

Store stuffed peppers and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.