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Bobby Flay Stuffed Poblano Peppers Recipe

Bobby Flay Stuffed Poblano Peppers Recipe

Sara Collins
The Bobby Flay Stuffed Poblano Peppers Recipe is flavorful, colorful and full of Tex-Mex goodness. Roasted poblano peppers are filled with a tasty mixture of meat, rice and spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large poblano peppers
  • 1 pound ground beef or turkey
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cooked rice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish optional

Instructions
 

Preheat the Oven

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside for stuffed peppers.

Roast the Poblano Peppers

  • Brush peppers with olive oil. Place on baking sheet. Roast for 10 minutes until skins start to blister. Turn peppers halfway through cooking.

Prepare the Filling

  • Heat olive oil in a skillet over medium heat. Add onions and garlic. Sauté until soft and fragrant, about five minutes.

Cook the Meat

  • Add ground beef or turkey to the skillet. Cook until browned and no longer pink. Break meat into small pieces while cooking.

Season the Filling

  • Add cumin, smoked paprika, chili powder, salt and black pepper. Stir well to mix all the flavors evenly.

Add Rice to Mixture

  • Stir in cooked rice. Mix well until all ingredients are combined and flavorful. Taste and adjust seasoning if needed.

Stuff the Peppers

  • Cut a small slit in each roasted poblano. Remove seeds carefully. Spoon meat and rice mixture into each pepper, filling evenly.

Top with Cheese

  • Sprinkle shredded cheddar or Monterey Jack cheese over each stuffed pepper. Cheese adds flavor and melts beautifully during baking.

Bake the Peppers

  • Place stuffed peppers in the greased baking dish. Bake for 15–20 minutes until cheese is melted and bubbly.

Garnish and Serve

  • Remove peppers from oven. Garnish with chopped cilantro if desired. Serve hot for best flavor and texture.

Notes

  • Roast peppers for extra smoky flavor.
  • Do not overfill peppers to avoid spilling.
  • Use fresh spices for better taste.
  • Bake until cheese is bubbly and golden.
  • Let peppers rest for a few minutes before serving.
Keyword Bobby Flay Stuffed Poblano Peppers Recipe