Stuffed Green Peppers are loaded up with ground hamburger, dark beans, corn, and pepper jack cheddar to make an across the board supper! Cover them with salsa and more cheddar for an additional degree of flavor!
This stuffed green peppers formula is not difficult to assemble and it will not require some investment, all things considered. Truth be told, it’s fast enough to make them for a simple weeknight supper. You can even fill the peppers early and afterward prepare them just prior to serving.
The poblano is a gentle bean stew pepper, so it’s a phenomenal decision for any individual who doesn’t deal with zesty food well. Additionally, stuffed poblano peppers are delightful!
In the event that you intend to utilize poblanos, you’ll need to cook them and eliminate their skins before you can stuff them.
In the event that poblano chiles aren’t promptly accessible, you can likewise utilize green or red ringer peppers. Utilizing ringer peppers is somewhat simpler, since you don’t have to cook the chime peppers and you can leave the skins on.
Ingredients
- 4 poblano pasilla or bell pepper
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 cup salsa
- 1 cup corn kernels
- 15 oz can black beans drained (low sodium)
- 1 1/2 cups pepper jack cheese shredded
- cilantro for garnish
Instructions
- Start your grill, broiler, or over an open flame on the stove top, char the outside of the poblano or pasilla (not bell peppers) peppers completely. Place in a paper bag and seal for 10 minutes. Allow to steam, cool and then scrape off as much of the outer skin as you can.
- For the roasted chiles (See Note 1), make a small incision down one side and open partially, keeping stem attached. Carefully remove any membrane threads and seeds. Set aside on lined baking sheet. For the bell peppers, slice pepper in half keeping stem attached, but remove seeds. Set aside.
- Add the vegetable oil to a medium sauté pan over medium heat. Add the ground beef and brown, breaking up with spoon. Add the diced onion and cook until translucent, about 5 minutes. Add garlic, cumin and cook for about 5 minutes, season with salt to taste. Add salsa, corn, beans and simmer 5 minutes. When cooled slightly add half of the cheese and mix thoroughly.
- Stuff each pepper with the beef mixture and set aside. Gently wrap the sides together so pepper encases filling. Divide cheese over the tops of each and bake for 20 minutes in a 350°F oven.
- Top with more cheese (optional) and salsa of choice with chopped cilantro. Serve immediately.
Notes
- Poblano or pasilla chiles, roasted until skin is blistered.
Nutrition
Calories: 689kcal | Carbohydrates: 40.2g | Protein: 39.9g | Fat: 41.7g | Saturated Fat: 17.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 16.4g | Trans Fat: 1.9g | Cholesterol: 123.7mg | Sodium: 1106.6mg | Fiber: 10.8g | Sugar: 7.8g
