This Mexican Stuffed Poblano Peppers recipe with taco-spiced ground beef is easy and tasty! Baked or cooked in the air fryer. You only need 5 ingredients and 15 minutes.
Make tasty restaurant food from scratch with this Mexican Stuffed Poblano Peppers Recipe!
Fresh poblano peppers are stuffed with a taco-flavored ground beef filling, then baked or air fried until cooked through.
Stuffed peppers are classic comfort food in lots of countries. There's something so inviting about a pepper stuffed to the brim with delicious filling and baked with bubbly cheese on top.
You can make stuffed peppers in a variety of different ways, but we love making them Mexican-style using poblano peppers and taco-spiced beef filling.
Poblano peppers are a variety of chili pepper that is popular in Mexican cuisine. They are relatively mild compared to other chili peppers, with a Scoville heat unit rating of 1000.
Poblano peppers are typically dark green in color and have a wide, heart-shaped body. When dried, they are known as ancho chilies. They also make a great vessel for a flavorful ground beef filling!
Why Make This Recipe
Stuffed peppers are always a hit with the family, and this dish is no exception! It's perfect for a weeknight meal or weekend dinner party.
Poblano peppers can be stuffed with a variety of different fillings and seasonings.
This dish is hearty and filling, but can easily be made ahead of time and reheated for an easy weeknight meal.
It's also a great way to use up any extra poblano peppers you might have from a fruitful gardening season.
This recipe can be made in the air fryer or baked in the oven.
The Mexican-inspired filling is super easy to make, using taco seasoning.
- Poblano Peppers - If you don't have any fresh from the garden or farmer's market, you can find them in the grocery store in the produce section near the other types of garden peppers. Or swap them for bell peppers.
- Oil - Used to saute the beef to get it perfectly browned and ready for the following. Use canola, vegetable, avocado or olive.
- Mexican Shredded Cheese - Adds a creamy salty topping on the peppers that round out the dish perfectly. Swap to regular cheddar or another cheese.
- Taco Seasoning - Gives the filling mixture smoky and spicy Mexican flavors that add depth to the dish.
- Chopped Cilantro - Adds a fresh flavor and pop of green color to the dish.
Please scroll down to the recipe card below for the full quantities.
Air Fryer Instructions
Wondering how to make this Mexican Stuffed Poblano Peppers recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare and roast the poblano peppers: Cut the poblano peppers in half and scoop out and discard any seeds. Rub the poblano peppers with 1 tablespoon of olive oil. Place the poblanos into the air fryer and cook at 400F/200C for 5-7 minutes or until soft.
Cook and season the ground beef: While the poblanos are roasting, add the remaining oil to a saute pan over medium heat. Add the ground beef and cook, stirring often, until browned. Stir in the taco seasoning and cilantro and cook for a further minute.
Stuff the peppers: Remove the poblanos from the air fryer, fill them with the taco ground beef, then top with the shredded Mexican cheese.
Air fry the peppers: Place the stuffed poblano peppers back into the air fryer and cook for 4 minutes or until the cheese melts. Serve as they are, or top with your favorite toppings.
Oven-Baked Stuffed Poblano Peppers
You can also make this dish in your oven using the following instructions:
- Preheat oven to 350F/180C.
- Cut the poblano peppers in half and scoop out and discard any seeds. Rub the poblano peppers with olive oil. Place on a baking sheet and roast for 15 minutes or until soft.
- While the poblanos are roasting, add the remaining oil to a saute pan over medium heat. Add the ground beef and cook, stirring often, until browned. Stir in the taco seasoning and cilantro and cook for a further minute.
- Remove the poblanos from the oven, fill them with the taco ground beef mixture, then top with shredded Mexican cheese. Place back into the oven and bake for a further 15 minutes or until the cheese melts.
Use any type of ground beef that you like. I usually use lean ground beef, but feel free to use whatever you have on hand.
If you're using ground beef with higher fat content, you may want to drain the excess fat after cooking as it could make the stuffed peppers greasy.
Roasting the peppers beforehand is necessary because it not only softens them but also gives them a smoky flavor that enhances the stuffed peppers.
Do not overstuff the peppers as they can split open as they bake.
Can't find poblano peppers? Use any type of chili pepper, bell pepper, or even zucchini and adjust the cooking time as necessary.
Change up the protein: Use ground chicken, pork, lamb, turkey, or even crumbled tofu to change up the protein source.
Make it vegetarian/vegan: Omit the beef and add double the amount of black beans in the filling. You could also add some corn kernels for extra texture and flavor.
Make it spicier: Add a diced jalapeno pepper to the beef filling or top with sliced fresh jalapeno peppers before serving.
Change up the cheese: Use any type of shredded cheese that you like such as cheddar, Monterey Jack, or a Mexican cheese blend.
Top with your favorite toppings: I like to garnish my stuffed peppers with diced avocado, sour cream, and/or salsa. Pico de gallo would also be delicious! Try it with some Chipotle Southwest Sauce (Subway Copycat), or Wingstop Ranch.
Storage & Freezing
Storing: Leftovers can carefully be stored in the fridge in an airtight container for up to five days.
Freezing: These stuffed peppers can be frozen either before or after cooking. To freeze them before cooking, simply stuff the peppers and place them on a baking sheet lined with parchment paper until frozen solid. Then, transfer it to a freezer-safe bag or container.
To freeze after cooking, allow the peppers to cool completely then place them in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge then reheat in the oven at 350F/180C until warmed through.
Reheating: These stuffed peppers are best reheated in the oven at 350F/180C until warmed through. You can also reheat them in the microwave, but they won't be as crispy.
No, you don't have to peel poblanos before stuffing them. However, if you want a more authentic stuffed pepper dish, then go ahead and peel them.
Yes! These stuffed peppers can be made up to 24 hours in advance. Simply prepare the peppers up until the point of baking, then cover and store in the fridge. When ready to bake, remove from the fridge, let sit at room temperature for 30 minutes, then bake as directed.
A chile poblano is a fresh chili pepper that can be stuffed and fried, while a chile Relleno is a stuffed chili pepper that has been dipped in an egg batter and fried. Both are popular Mexican dishes!
Mexican Stuffed Poblano Peppers
- Air Fryer
- 4 poblano peppers halved
- 2 tablespoon olive oil divided
- 1 lb ground beef
- 1 cup shredded Mexican cheese
- 2 tablespoons taco seasoning
- 2 tablespoon cilantro chopped
- Cut the poblano peppers in half and scoop out and discard any seeds. Rub the poblano peppers with 1 tablespoon of the olive oil.
- Place the poblanos into the air fryer and cook at 400F/200C for 5-7 minutes or until soft.
- Meanwhile, add the remaining oil to a sautee pan over a medium heat, then add the ground beef and cook, stirring often, until browned. Stir in the taco seasoning and cilantro and cook for a further minute.
- Remove the poblanos from the air fryer, and fill them with the taco ground beef, then top with the shredded Mexican cheese.
- Place the stuffed poblano peppers back into the air fryer and cook for 4 minutes or until the cheese melts.
- Serve as they are, or top with sour cream, avocado and salsa.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.