Taco-Stuffed Poblano Peppers with Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 recipe, ready in about 45 minutes, pairs large poblano peppers, ground beef (80% lean), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Step 7: Bake stuffed peppers for 10 minutes at 425°F until cheese melts and bubbles.
8. Step 8: Remove from oven and spoon generous amounts of black bean salsa over each stuffed pepper before serving.