Southwest Stuffed Poblano Peppers with Melty Cheddar Cheese
Healthy Southwest stuffed poblano peppers are beefy, cheesy, melty, and so full of flavor. Each serving provides 3 3/4 servings of vegetables, is full of whole grains, and is under 500 calories!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 total stuffed poblano peppers
- Method: Stove top & Baking
- Cuisine: Southwest
- 10 poblano peppers
- 2 tablespoons olive oil
- 1/2 medium onion, diced (equals 1 cup diced onion)
- 3 garlic cloves, chopped (equals 1 tablespoon chopped garlic)
- 2 medium green and yellow zucchini, chopped (equals 2 1/2 cups chopped zucchini)
- 1 ear of fresh corn, corn kernels shucked (equals 1 cup of kernels)
- 2 medium roma tomatoes, chopped (equals 1 cup chopped tomatoes)
- 1 pound lean ground beef
- 1 cup cooked brown rice
- 1 cup shredded extra sharp cheddar
- 1/2 small bunch of cilantro, chopped (equals 3/4 cup chopped cilantro)
For the seasoning:
Can substitute below spices with a packet of low-sodium taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon oregano
- First, set the oven to 350 degrees F. Place a wide edged sauté pan on the stove on medium-high heat with olive oil. Once the pan is warm, add the chopped onion, cooking for about 5 minutes until tender and translucent.
- While the onion cooks you will want to wash and prep your poblano peppers by cutting into the pepper and removing the seeds. If you choose to cut the peppers from the side (like in my pictures), you can dice the extra poblano slices and throw them into the pan while the onions soften.
- Once the onions are soft and translucent, add the chopped garlic and zucchini and continue to cook for about 5 more minutes giving the vegetables an occasional stir. Once the zucchini is soft, stir in the corn and tomatoes, and continuing cooking for a few more minutes.
- Once all the vegetables are soft, add the beef and seasonings, continue to cook for about 10-15 minutes until the beef is no longer pink. Add the cooked brown rice to the pan, mix well.
- Take the pan off the heat and fill each poblano pepper with about 2/3 cup of beef and vegetable mixture, placing each stuffed pepper onto a foil lined baking sheet.
- Assemble all 10 peppers onto the sheet pan and bake for 30 minutes, making sure the outside of the peppers are soft and almost roasted in appearance. Before removing the peppers from the oven, carefully top each pepper with cheese, then close the oven door letting the oven heat melt for cheese for one additional minute. Before serving the peppers, top with cilantro.
Each serving of this recipe (2 stuffed poblano peppers) is equal to 3 3/4 servings of vegetables, a 1/2 serving of dairy, and 1/2 ounce of whole grains.
This stuffed poblano pepper recipe makes 2/3 cup of stuffing per poblano pepper. If your peppers are smaller or larger, adjust your servings or portions as needed.
- Serving Size: 2 Stuffed Poblano Peppers
- Calories: 498
- Sugar: 0g
- Sodium: 463mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg