Looking for a fun twist on taco night that’s still easy enough for a busy weeknight? These Cheesy Taco Stuffed Poblano Peppers check all the boxes: savory seasoned beef, mellow black beans, gooey cheese, and smoky roasted poblanos, all smothered in tangy salsa verde. It’s cozy, quick, and bursting with bold flavor.
Whether you prep them ahead or throw them together on the fly, this recipe is pure weeknight magic—and a great way to mix up your usual taco Tuesday lineup.
Why You’ll Love These Stuffed Poblanos
If you’ve never cooked with poblano peppers before, you’re in for a treat. They’re mild, flavorful, and roast into smoky perfection—like a bell pepper with a little more character. Here’s why these peppers are the MVP of dinner:
One-dish dinner: Bake it all in one casserole dish—easy cleanup FTW.
Perfect for meal prep: Make the taco filling ahead and stash it in the fridge.
Family-friendly: Not too spicy, just flavorful enough to keep everyone coming back.
Freezer-ready: Double the batch and freeze for future you.
Ingredients You’ll Need
Here’s a quick rundown of what makes this dish shine:
- Ground beef – Taco-seasoned and sautéed with black beans and onions.
- Black Beans – Smooth, robust flavor
- Taco seasoning – Use a packet or your own blend.
- Poblano peppers – Halved and seeded, ready to stuff.
- Salsa verde – Tangy, herby, and the perfect topper.
- Shredded Mexican-blend cheese – Melty, gooey goodness.
- Cilantro & lime – For freshness and a bright finishing touch.
Prep Tips and Make-Ahead Directions
This recipe is especially handy because the filling can be made in advance. Here’s how to prep it ahead of time (instructions are also in the full recipe):
Prep Ahead:
- Sauté onions and black beans in oil.
- Add garlic powder, taco seasoning, and ground beef.
- Cook until browned and no longer pink, then stir in cilantro.
- Store in the fridge up to 3 days.
When it’s dinnertime, all you have to do is stuff the peppers, top with salsa and cheese, and bake until bubbly.
Make From Fresh:
No time to prep ahead? Just follow the same steps in one go, and dinner is on the table in under an hour.
Easy Ingredient Swaps
Make it your own with what you have on hand:
- Use ground turkey or chicken instead of beef for a lighter version.
- Swap salsa verde for red enchilada sauce or chipotle salsa for a smoky kick.
- Add corn kernels to the beef mixture for extra pops of sweetness.
- Make it low-carb with riced cauliflower instead of black beans.
How to Serve It
These stuffed poblanos are super filling on their own, but here are a few simple sides that pair perfectly:
- Cheesy Fiesta Rice
- Refried beans
- Tortilla chips and guacamole
- Easy Esquites (Mexican Street Corn Salad in a Bowl)
Top the peppers with fresh lime juice, hot sauce, and a dollop of sour cream or Greek yogurt to balance the spice and richness.
These Cheesy Taco Stuffed Poblano Peppers are an easy win for weeknight dinners. They’re flavorful, satisfying, and flexible enough to fit whatever’s in your fridge. The salsa verde gives them just the right amount of zing, and the gooey cheese ties it all together.
Cheesy Taco Stuffed Poblano Peppers (Easy Weeknight Bake)
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 10 ounces canned black beans undrained
- 1 tablespoon garlic powder
- 1 packet taco seasoning
- 1 pound ground beef
- ¼ cup chopped cilantro leaves
- 4 poblano peppers sliced in half and seeds removed
- 1 jar salsa verde
- 1 cup shredded mexican-blend cheese
Instructions
Prep Ahead:
- Heat the vegetable oil in a saute pan over medium heat and add the onions and black beans.
- Once the onions have started to soften, add the garlic powder, taco seasoning and ground beef.
- Cook, breaking up the ground beef as it browns, until it is cooked through and no pink remains.
- Drain any excess grease and then stir in the chopped cilantro.
- Transfer the cooked ground beef mixture to a sealed container and store in the fridge for up to 3 days.
Prepare From Prepped:
- Preheat the oven to 75*F
- Slice the poblano peppers down the center and remove any seeds and stems
- Place the peppers, skin side down, in a 8×8 casserole dish.
- Fill each pepper with the ground beef mixture.
- Pour the salsa verde on top of the peppers.
- Top with shredded cheese.
- Place the dish in the oven and bake 15 minutes or until the cheese is melted.
- Remove and serve hot with fresh limes and hot sauce.
Make From Fresh:
- Make the ground beef mixture according to the Steps 1-4 in “Prep Ahead”.
- Add the beef mixture to the poblanos and top with salsa verde and cheese, according to the Steps 1-7 in “Prepare From Prepped”.
- Remove and serve hot with fresh limes and hot sauce.
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