Smoky Beef & Corn Stuffed Poblanos

These stuffed poblanos are the weeknight dinner your table has been waiting for — smoky roasted peppers loaded with seasoned ground beef, sweet corn, and a river of melted pepper jack cheese. They come together faster than you'd expect and deliver serious restaurant-level flavor with pantry staples you probably already have. Cozy, satisfying, and just spicy enough to keep things interesting.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 large poblano peppers
• 1 lb ground beef (80/20)
• 1 cup cooked white rice
• 1 cup frozen corn, thawed
• 1 cup shredded pepper jack cheese
• 1/2 cup salsa (your favorite jarred kind)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• salt and black pepper to taste

Directions

1. Preheat your oven to 425°F and line a baking sheet with foil. Slice each poblano in half lengthwise and remove the seeds and membranes, then lay them cut-side up on the baking sheet.
2. Drizzle the peppers lightly with oil, season with salt, and roast for 12 minutes until they begin to soften and the edges get a little charred.
3. While the peppers roast, brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat.
4. Stir in the cumin, garlic powder, smoked paprika, salt, and pepper. Add the cooked rice, corn, and salsa and stir everything together over low heat for 2 minutes until combined and heated through.
5. Pull the peppers from the oven and spoon the beef mixture generously into each pepper half, mounding it up as needed.
6. Top each stuffed pepper with a big pinch of shredded pepper jack cheese and return the pan to the oven for 8 to 10 minutes until the cheese is melted and bubbly.
7. Serve hot straight from the pan, topped with sour cream or fresh cilantro if you like.

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