Taco-Stuffed Poblano Peppers with Cilantro-Lime Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers filled with spiced ground beef and black beans, topped with a tangy cilantro-lime crema for a vibrant taco-inspired meal. This mexican-inspired beef (gluten free) ready in about 50 minutes pairs large poblano peppers, 80% lean ground beef, (15 oz), drained and rinsed black beans 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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 4 large poblano peppers lengthwise, removing seeds and membranes carefully to create boats. Place peppers cut-side down on a baking sheet and roast for 15 minutes until skins blister and soften. Remove and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 small finely diced yellow onion and 2 minced garlic cloves, sauté for 3 minutes until translucent. Add 1 lb ground beef, breaking it up with a spoon; cook for 6-8 minutes until browned.
  3. Step 3: Stir in 1 can (15 oz) drained black beans, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 4 minutes until mixture is fragrant and heated through.
  4. Step 4: Spoon the beef and bean mixture evenly into the roasted poblano halves. Top each with 1 cup shredded cheddar cheese. Return to the oven and bake for 8 minutes until cheese melts and bubbles.
  5. Step 5: Meanwhile, whisk together 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, and 1 tbsp fresh lime juice to make the cilantro-lime crema. Serve the stuffed peppers drizzled with the crema.

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Frequently asked questions

How long does Taco-Stuffed Poblano Peppers with Cilantro-Lime Crema take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Poblano Peppers with Cilantro-Lime Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Taco-Stuffed Poblano Peppers with Cilantro-Lime Crema?

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 Cilantro-Lime Crema 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.

Is Taco-Stuffed Poblano Peppers with Cilantro-Lime Crema gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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