Ever craved a hearty dinner that helps you hit your protein goals without a complicated shopping list? Meet beef & rice stuffed poblano peppers, a simple dish that brings flavor, texture, and plenty of protein to your table. You can tailor this recipe to your tastes, plus it’s a great way to use up leftover rice or veggies.
Below, you’ll find the key steps to make these peppers at home, along with some tips for boosting flavor and nutrition.
Gather your ingredients
You’ll want a few pantry staples and some fresh items. Here’s a basic checklist:
- Poblano peppers (1–2 per serving)
- Ground beef (lean, around 1 pound)
- Cooked rice (white, brown, or a blend)
- Onion (diced)
- Garlic (minced)
- Tomatoes (chopped or canned, drained)
- Shredded cheese (optional but tasty)
- Favorite seasoning blend (salt, pepper, chili powder)
Feel free to swap your usual rice with a lower-carb alternative, like cauliflower rice. You can also add chopped bell peppers or spinach if you like extra veggies.
Prepare your poblano peppers
Poblano peppers are mildly spicy, so they add just enough warmth without overpowering the dish. To get them ready:
- Rinse and pat them dry.
- Slice each pepper lengthwise, removing the seeds and membrane.
- If desired, lightly char the peppers in a skillet or under the broiler for a smokier flavor.
That bit of char can deepen the overall taste, so consider giving it a try if you have a few extra minutes.
Cook your filling
This is where the high-protein magic comes together. Start by heating a drizzle of oil in a skillet over medium heat. Then:
- Brown the ground beef until it’s no longer pink.
- Add diced onion and minced garlic, cooking until the onion softens.
- Stir in tomatoes and any other veggies you like.
- Mix in your cooked rice.
- Season to taste with salt, pepper, or a pinch of chili powder.
You can also sprinkle in a little shredded cheese at this stage for extra creaminess, though it’s entirely optional.
Stuff the peppers and bake
Once your filling is ready, it’s time to load up your peppers. Spoon the mixture into each poblano half, pressing lightly so everything stays put. Then:
- Arrange stuffed peppers on a baking sheet or in a casserole dish.
- Top with shredded cheese, if that’s your style.
- Bake in a 375°F (190°C) oven for about 15–20 minutes.
When the cheese looks bubbly and the peppers feel tender, they’re good to go. If you prefer a crisper pepper, shorten the bake time slightly.
Reap the benefits
Stuffed peppers make an effortless weeknight meal, and this version bumps up your protein intake with the ground beef and rice combination. Poblano peppers also bring in plenty of vitamins, so you’ll get both flavor and nutrients in every bite.
- High-protein content can help you feel full longer
- Fiber from rice and peppers supports healthy digestion
- Flexible ingredients make the recipe easy to customize
Now it’s your turn. Give these peppers a try, and see how quickly they become a household favorite. You can even prep them in advance and pop them in the oven when you’re ready to eat. Enjoy your flavorful, protein-packed peppers, and feel free to tweak the seasoning or toppings so they suit your palate perfectly!
High-Protein Diet Recipe for Beef & Rice Stuffed Poblano Peppers
Ingredients
Poblano peppers (1–2 per serving)
Ground beef (lean, around 1 pound)
Cooked rice (white, brown, or a blend)
Onion (diced)
Garlic (minced)
Tomatoes (chopped or canned, drained)
Shredded cheese (optional but tasty)
Favorite seasoning blend (salt, pepper, chili powder)
Directions
- Prepare your poblano peppers
- Rinse and pat them dry.
- Slice each pepper lengthwise, removing the seeds and membrane.
- If desired, lightly char the peppers in a skillet or under the broiler for a smokier flavor.
- Cook your filling
- Brown the ground beef until it’s no longer pink.
- Add diced onion and minced garlic, cooking until the onion softens.
- Stir in tomatoes and any other veggies you like.
- Mix in your cooked rice.
- Season to taste with salt, pepper, or a pinch of chili powder.
- Stuff the peppers and bake
- Arrange stuffed peppers on a baking sheet or in a casserole dish.
- Top with shredded cheese, if that’s your style.
- Bake in a 375°F (190°C) oven for about 15–20 minutes.
