Bobby Flay Stuffed Poblano Peppers
Bobby Flay’s Stuffed Poblano Peppers offer a smoky, flavorful twist on a classic stuffed pepper recipe. Filled with a hearty mixture of ground meat, beans, spices, and melty cheese, these peppers bring bold Southwestern flavors to your plate. They’re perfect for a weeknight dinner or a casual dinner party, and the spice level is easy to adjust to your liking.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: Mexican-American
Ingredients
-
Poblano peppers – 6 large, whole
-
Olive oil – 2 tablespoons
-
Ground beef or turkey – 1 lb
-
Yellow onion – 1 medium, diced
-
Garlic – 3 cloves, minced
-
Corn kernels – 1 cup (fresh, frozen, or canned)
-
Black beans – 1 cup, rinsed and drained
-
Cooked rice – 1 cup
-
Tomato paste – 2 tablespoons
-
Smoked paprika – 1 teaspoon
-
Ground cumin – 1 teaspoon
-
Chili powder – 1 teaspoon
-
Salt and pepper – to taste
-
Shredded Monterey Jack or cheddar cheese – 1 ½ cups
-
Fresh cilantro – chopped, for garnish
-
Fresh lime juice – 1 tablespoon
Instructions
-
Roast the poblanos – Broil or grill the peppers until the skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins and cut a slit down the middle of each pepper to remove seeds.
-
Sauté the filling – In a skillet, heat olive oil and cook onions until soft. Add garlic and ground meat, cooking until browned.
-
Add flavor and fillers – Stir in tomato paste, corn, beans, rice, and spices. Cook for a few minutes until well combined.
-
Mix in cheese – Turn off heat and fold in 1 cup of shredded cheese.
-
Stuff the peppers – Carefully fill each poblano pepper with the meat mixture.
-
Bake to finish – Place stuffed peppers in a baking dish, top with remaining cheese, and bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.
-
Garnish and serve – Sprinkle with fresh cilantro and a squeeze of lime before serving.