There’s something undeniably comforting about a stuffed pepper. It’s a dish that combines bold flavors, hearty fillings, and a touch of creativity, all baked into a tender, roasted pepper shell. This Teriyaki Ground Beef Stuffed Poblano Peppers recipe is a delicious twist on the classic stuffed pepper, blending savory, slightly sweet teriyaki-seasoned beef with the smoky heat of poblanos.
Poblano peppers have long been a staple in Mexican cuisine, often used for chiles rellenos or salsas. They have a mild heat that’s just enough to add warmth without overwhelming the dish, making them perfect for stuffing. Pair that with a flavorful, umami-packed teriyaki beef filling, and you get a dish that’s both comforting and exciting.
These stuffed peppers work beautifully as a weeknight dinner, meal prep option, or even a unique dish for entertaining guests. The balance of flavors, from the rich teriyaki sauce to the slight char of roasted poblanos, makes this a meal you’ll come back to time and time again.
Why You’ll Love This Recipe
- Bold and Savory Flavors: The teriyaki sauce adds a delightful balance of sweet and savory to the beef filling.
- Smoky, Mildly Spicy Peppers: Poblano peppers provide a subtle heat and deep roasted flavor.
- Easy and Versatile: Perfect for weeknight dinners, meal prepping, or even a make-ahead meal.
- Healthy and Satisfying: Packed with protein and fiber, this dish is as nutritious as it is delicious.
Ingredients You’ll Need
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup cooked rice
- ¼ cup teriyaki sauce
- ½ cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 2 green onions, chopped (for garnish)
- 1 tablespoon chopped cilantro (optional, for garnish)
How to Make Teriyaki Ground Beef Stuffed Poblano Peppers
Step 1: Roast the Poblanos
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Place the whole poblano peppers on the baking sheet and drizzle with a little olive oil. Roast for about 15-20 minutes, turning them halfway through, until the skin is blistered and slightly charred. This step brings out their smoky flavor and makes them more pliable for stuffing.
Once roasted, remove them from the oven and let them cool for a few minutes. Carefully peel off the loose skin (don’t worry if some stays on). Slice each pepper lengthwise, but don’t cut all the way through—just enough to create a pocket for the filling. Remove the seeds and membranes.
Step 2: Prepare the Teriyaki Beef Filling
While the poblanos are roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart as it cooks. Season with salt, black pepper, cumin, and smoked paprika. Cook until the beef is browned and fully cooked, about 5-7 minutes.
Stir in the cooked rice and teriyaki sauce, mixing everything together so the flavors meld beautifully. Let the mixture simmer for a couple of minutes, then remove from heat.
Step 3: Stuff the Poblanos
Carefully spoon the beef mixture into each poblano pepper, gently pressing the filling in so it holds together. Place the stuffed peppers back on the baking sheet.
Sprinkle shredded cheese over the top of each pepper, then return them to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
Step 4: Garnish and Serve
Remove the peppers from the oven and let them rest for a couple of minutes. Sprinkle with chopped green onions and fresh cilantro for a pop of color and freshness.
Serve warm and enjoy the perfect balance of smoky, sweet, and savory flavors!
Helpful Tips
- Choosing the Right Poblanos: Look for large, firm poblanos with smooth skin. The bigger they are, the easier they’ll be to stuff.
- Roasting Alternative: If you want an even smokier flavor, you can roast the peppers over an open flame on a gas stove or grill until charred.
- Make It Spicier: For a little extra heat, mix some diced jalapeños into the beef filling or add a dash of hot sauce.
- Cheese Options: Monterey Jack, cheddar, or even a Mexican blend all work well. For a more authentic touch, try crumbled queso fresco.
- Meal Prep Friendly: These stuffed peppers store well in the fridge and reheat beautifully, making them a great option for meal prep.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion, Mexican-Asian
- Diet: High Protein
Notes
- If you prefer a lower-carb option, swap the rice for cauliflower rice.
- You can make the filling ahead of time and store it in the fridge for up to 2 days before stuffing the peppers.
- Leftover filling? Use it in tacos, burritos, or even as a topping for baked sweet potatoes.
Nutritional Information (Per Serving)
(Approximate values, may vary based on ingredients used)
- Calories: 350
- Protein: 25g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 4g
Frequently Asked Questions
Can I use a different type of pepper?
Yes! If you prefer something milder, bell peppers work great. If you like more heat, try Anaheim or even jalapeños.
What can I serve with these stuffed peppers?
A side of black beans, a fresh avocado salad, or a simple slaw would pair beautifully.
Can I make this dairy-free?
Absolutely! Just skip the cheese or use a dairy-free alternative.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes or microwave for 1-2 minutes.
Can I freeze these stuffed poblanos?
Yes! Freeze them individually wrapped in foil, then place in a freezer-safe bag. When ready to eat, thaw overnight in the fridge and reheat in the oven.
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Conclusion
These Teriyaki Ground Beef Stuffed Poblano Peppers are a delicious fusion of flavors, bringing together the smoky warmth of roasted poblanos and the rich, savory-sweet depth of teriyaki beef. Whether you’re looking for a quick weeknight dinner or something a little different to impress your family, this recipe delivers. Give it a try, and let the flavors speak for themselves!
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Teriyaki Ground Beef Stuffed Poblano Peppers
Description
There’s something undeniably comforting about a stuffed pepper. It’s a dish that combines bold flavors, hearty fillings, and a touch of creativity, all baked into a tender, roasted pepper shell. This Teriyaki Ground Beef Stuffed Poblano Peppers recipe is a delicious twist on the classic stuffed pepper, blending savory, slightly sweet teriyaki-seasoned beef with the smoky heat of poblanos.
Poblano peppers have long been a staple in Mexican cuisine, often used for chiles rellenos or salsas. They have a mild heat that’s just enough to add warmth without overwhelming the dish, making them perfect for stuffing. Pair that with a flavorful, umami-packed teriyaki beef filling, and you get a dish that’s both comforting and exciting.
These stuffed peppers work beautifully as a weeknight dinner, meal prep option, or even a unique dish for entertaining guests. The balance of flavors, from the rich teriyaki sauce to the slight char of roasted poblanos, makes this a meal you’ll come back to time and time again.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup cooked rice
- ¼ cup teriyaki sauce
- ½ cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 2 green onions, chopped (for garnish)
- 1 tablespoon chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Place the whole poblano peppers on the baking sheet and drizzle with a little olive oil. Roast for about 15-20 minutes, turning them halfway through, until the skin is blistered and slightly charred. This step brings out their smoky flavor and makes them more pliable for stuffing.
Once roasted, remove them from the oven and let them cool for a few minutes. Carefully peel off the loose skin (don’t worry if some stays on). Slice each pepper lengthwise, but don’t cut all the way through—just enough to create a pocket for the filling. Remove the seeds and membranes.
While the poblanos are roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart as it cooks. Season with salt, black pepper, cumin, and smoked paprika. Cook until the beef is browned and fully cooked, about 5-7 minutes.
Stir in the cooked rice and teriyaki sauce, mixing everything together so the flavors meld beautifully. Let the mixture simmer for a couple of minutes, then remove from heat.
Carefully spoon the beef mixture into each poblano pepper, gently pressing the filling in so it holds together. Place the stuffed peppers back on the baking sheet.
Sprinkle shredded cheese over the top of each pepper, then return them to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them rest for a couple of minutes. Sprinkle with chopped green onions and fresh cilantro for a pop of color and freshness.
Serve warm and enjoy the perfect balance of smoky, sweet, and savory flavors!
Notes
- If you prefer a lower-carb option, swap the rice for cauliflower rice.
- You can make the filling ahead of time and store it in the fridge for up to 2 days before stuffing the peppers.
- Leftover filling? Use it in tacos, burritos, or even as a topping for baked sweet potatoes.