Beef and Black Bean Stuffed Poblanos

Beef and Black Bean Stuffed Poblanos

I read an article recently that recommended when going to a farmer’s market, do NOT bring a list. I’m a big time list girl for the normal grocery store but I realized I never have one with me on Saturday mornings. I buy whatever looks fresh or strikes my fancy most and then figure out how to cook it (or I talk to the farmers – they know what’s up). 

Well for whatever reason a box of poblano peppers came home with me, along with a pound of ground beef. Stuffed peppers, obvi, but the stuffed pepper in my head was not appetizing. It was a big bell pepper stuffed with barely seasoned beef and lots of white rice (sorry mom – I’ll go ahead and assume this is a recipe from my childhood). So I made up a new recipe, swapping the bland rice for sweet corn and black beans. I seasoned it up right and the whole fam enjoyed (took the filling out of the pepper for Tessa as they packed some heat).

I’m obsessed with a new show. The black list. This is unrelated to cooking, I just thought I’d throw it out there if you’re netflix hunting.

Beef and Black Bean Stuffed Poblanos

Serves 4

6 Poblano Peppers, halved and seeded

Olive oil spray and Kosher salt

1 lb. ground beef

1 onion, diced

1/2 c. frozen corn, thawed

1/2 c. canned black beans, drained and rinsed

3/4 tsp. kosher salt

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. oregano

1 c. grated sharp cheddar or colby jack cheese, divided

1. Preheat broiler. Spray peppers with olive oil and sprinkle with kosher salt. Set on foil covered baking sheet and broil about 10 minutes or until slightly charred and tender. Set aside.


2. Meanwhile, heat large skillet over medium heat. Add beef and saute, breaking up with a spoon, until cooked through. Drain fat if necessary.

3. Add onion and saute several minutes, stirring occasionally, or until softened. Add corn, beans, salt, garlic, and spices. Stir to combine.


4. Remove from heat and stir in 1/2 c. cheese. Spoon mixture into peppers and top with remaining 1/2 c. cheese.



5. Return to oven and broil until cheese melts and bubbles, about 5 minutes. Serve immediately.


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