Ingredients
- 6 chiles (poblano chiles, choose long, straight poblano)
- 1 pound lean ground beef
- 1 onion, chopped
- 4 cloves garlic, finely minced
- 1 cup cooked rice
- 1 can (14 ounce) whole kernel corn, drained
- 1 can (15 ounce) black beans, drained
- 2 teaspoons cumin (add in more if you want)
- 2 cups shredded cheese (Monterey Jack cheese, divided)
- 2 cups salsa (mild, medium, or hot, or 1 small jar or use the amount you like)
- Green or red enchilada sauces
- Alt and ground black pepper to taste.
How to Make
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Step 1: Preheat oven to 350 degrees F (175 degrees C).
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Step 2: Rinse peppers and cut tops. Pull out cores. (there is no need to prep peppers further as they will bake to soften).
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Step 3: In a skillet over medium-high heat, brown meat with onion and garlic; drain. Add in rice, corn, beans, cumin, and salsa (salsa to you taste use a little or lots).
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Step 4: Mix in 1 cup shredded cheese (taste the filling before you stuff the peppers and adjust spice and seasoning levels to your liking). Stuff filling into peppers by hand, or spoon filling into peppers. Place peppers in baking dish. Pour enchilada sauce on top.
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Step 5: Spoon filling into peppers. Place peppers in baking dish. Pour enchilada sauce on top (using amount as you desire).
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Step 6: Bake 25 to 30 minutes or until peppers are soft and tender. Top peppers with remaining shredded cheese. Bake until cheese is melted, 5 to 10 minutes more.
We hope you enjoy this recipe!
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