Taco-Stuffed Poblano Peppers with Ground Beef and Black Beans

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Roasted poblano peppers filled with a seasoned ground beef and black bean mixture, topped with melted cheese and fresh cilantro for a flavorful Mexican-inspired dinner. This Mexican-inspired taco and burrito recipe (gluten free), ready in about 50 minutes, pairs large poblano peppers, ground beef, 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 rice, quinoa, or a quick salad. 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
• 1 tbsp olive oil
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp taco seasoning
• 1 can (15 oz) canned black beans, drained and rinsed
• 1/2 cup canned diced tomatoes with green chilies, drained
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Slice 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 soften.
2. Step 2: While peppers roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup finely diced 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, for 6-8 minutes until browned and cooked through.
4. Step 4: Stir in 2 tbsp taco seasoning, 1 can (15 oz) drained and rinsed black beans, and 1/2 cup drained diced tomatoes with green chilies. Cook for 3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Remove poblano peppers from oven and carefully flip cut side up. Fill each pepper half evenly with the beef and bean mixture. Top each with 1 cup shredded sharp cheddar cheese.
6. Step 6: Return stuffed peppers to oven and bake for 10 minutes until cheese melts and bubbles. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.