Beef Enchilada Stuffed Poblano Peppers

This Beef Enchilada Stuffed Poblano Peppers recipe is an easy, flavorful weeknight meal that delivers a bold enchilada taste inside roasted poblano peppers. If you prefer milder dishes, swap poblanos for bell peppers to reduce heat. These stuffed peppers are great for low-carb meals, family dinners, or meal prep. The filling combines seasoned ground beef with red enchilada sauce for a rich, savory profile. Read on for a clear ingredients list, step-by-step method, and helpful tips to get perfect results every time.

Ingredients:

1 lb ground beef
1/4 cup finely diced white onion
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tsp ground cumin
1 tsp chili powder
1 cup red enchilada sauce, homemade or store-bought
2–3 poblano peppers (or 2–3 large bell peppers for a milder version)
Pico de gallo, guacamole, or sour cream, for topping (optional)
1 resealable plastic bag (for steaming the peppers)

Method:

Preheat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook, breaking the meat into small pieces, until the beef is browned and no longer pink, about 6–8 minutes.
Drain excess fat from the skillet if necessary, then return the beef mixture to the pan. Season with salt, pepper, cumin, and chili powder. Stir to distribute the spices evenly.
Pour in 1 cup of red enchilada sauce and stir to combine. Reduce the heat to low, cover, and let the mixture simmer briefly while you prepare the peppers. Simmering for a few minutes helps the flavors meld and keeps the filling moist.
Set your oven to the broil setting and move a rack to the top position. Place the whole poblano peppers on a baking sheet and broil until the skins begin to char, bubble, and blacken in spots, about 4–6 minutes. Use tongs to turn the peppers and char the other side—this side may take slightly less time. Watch closely to avoid burning beyond the desired char.
Transfer the hot peppers immediately into a resealable plastic bag and seal it. Let them steam inside the bag for about 5 minutes; this loosens the skins and makes peeling easier.
Remove the peppers from the bag and transfer to a cutting board. Gently peel away the charred skins with your fingers or a small paring knife. Make a lengthwise incision along the top of each pepper and carefully remove seeds and membranes with a spoon, leaving the pepper mostly intact for stuffing.
Fill each pepper with the seasoned beef and enchilada sauce mixture, pressing gently to pack the filling. Place the stuffed peppers on a baking sheet or in a shallow ovenproof dish if you prefer to finish them in the oven for a few minutes to warm through.
Top each stuffed pepper with pico de gallo, guacamole, or a dollop of sour cream if desired. Serve warm and enjoy.

Tips, Variations, and Serving Suggestions

For a milder version, substitute poblano peppers with red or green bell peppers. Bell peppers will be sweeter and produce less heat.
Add shredded cheese on top before a quick broil of 1–2 minutes if you like melted cheese. Watch carefully so the filling doesn’t dry out.
To make this lower in calories, use lean ground beef or ground turkey. You can also bulk the filling with cooked black beans or cauliflower rice for added texture and nutrition.
Leftover filling can be used to top baked potatoes, fill tacos, or spoon over rice for a quick meal.
If you want a deeper flavor, simmer the beef mixture longer on low heat or add a splash of tomato paste during cooking.

Storage and Make-Ahead

These stuffed poblano peppers refrigerate well: store cooled leftovers in an airtight container for 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions. For longer storage, freeze cooked stuffed peppers in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

This Beef Enchilada Stuffed Poblano Peppers recipe is a simple, satisfying way to enjoy classic enchilada flavors in a portable, low-carb format. Adjust the heat and toppings to suit your taste, and use the tips above to make the recipe your own.