Taco-Stuffed Poblano Peppers with Black Bean Salsa
Roasted poblano peppers filled with seasoned ground beef and topped with a fresh black bean and corn salsa, delivering bold Mexican flavors in every bite. This mexican-inspired beef ready in about 45 minutes blends large poblano peppers, ground beef (80% lean), olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large poblano peppers
- 1 lb ground beef (80% lean)
- 1 tbsp olive oil
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tbsp taco seasoning mix
- 1 can (15 oz) canned black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat the oven to 425°F. Cut 4 large poblano peppers in half lengthwise and remove seeds and membranes. Place cut side down on a baking sheet and roast for 15 minutes until skins blister and soften.
- Step 2: While peppers roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 3 minutes until translucent.
- Step 3: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes.
- Step 4: Stir in 2 tbsp taco seasoning mix, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes to let flavors meld, then remove from heat.
- Step 5: In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans, 1/2 cup thawed corn, 1/2 cup quartered cherry tomatoes, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Mix gently to form the salsa.
- Step 6: Turn roasted poblano halves cut side up and spoon the seasoned ground beef evenly into each half. Top each with 1 cup shredded cheddar cheese divided evenly.
- Step 7: Bake stuffed peppers for 10 minutes at 425°F until cheese melts and bubbles.
- Step 8: Remove from oven and spoon generous amounts of black bean salsa over each stuffed pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Taco-Stuffed Poblano Peppers with Black Bean Salsa take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Taco-Stuffed Poblano Peppers with Black Bean Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Taco-Stuffed Poblano Peppers with Black Bean Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Taco-Stuffed Poblano Peppers with Black Bean Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Taco-Stuffed Poblano Peppers with Black Bean Salsa?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
