Stuffed Poblano Peppers

BY: Mandy Tanner

  • cooking-duration Prep 20 minutes, 10 minutes
  • servings 4 - 6 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Mild roasted poblano peppers are stuffed with rich Snake River Farms Gourmet Hamburger and flavorful rice, then covered in queso and shredded cheese for an outstanding weeknight meal that comes together in under 30 minutes. For easier preparation, this recipe uses cooked jasmine rice and store-bought salsa.


Stuffed Poblano Peppers

  • 1 lb American Wagyu Gourmet Hamburger Buy Now

  • 4-6 poblano peppers

  • 2 teaspoons grapeseed oil, or other cooking oil

  • Salt, as needed, or alternatively taco or fajita seasoning, as needed

  • Pepper, as needed

  • 2-3 cups cooked jasmine rice

  • 1 cup fresh pico de gallo or other salsa, divided

  • ½ cup queso, warmed

  • ½ cup shredded Mexican cheese blend, or cheddar-jack

  • Jalapeños, thinly sliced, optional

  • Lime wedges, for serving, optional

  • Cilantro, for garnish, optional

  • Green onions, thinly sliced, for garnish, optional


Preheat the oven or grill to 425°F.
5 minutes
Place the peppers on a rimmed baking sheet if using the oven, and place the baking sheet on the center rack and cook for 10-15 minutes, until the skin has started to blister and the peppers are tender. Alternatively cook the peppers directly on the grill grates, turning occasionally.
15 minutes
While the peppers cook, prepare the Gourmet Hamburger. In a large skillet over medium heat, add the oil and ground beef. Season with salt and pepper or, taco seasoning, as desired. Brown the beef, using a wooded spoon to break up any large pieces, and cook for 5-8 minutes. Remove from heat and drain the fat.
8 minutes
Remove the peppers from the oven or grill. Holding the stem, carefully slice down into the top of the pepper making a slit about 2 inches wide, the slice down the middle from the stem area to the tip to form the shape of the letter “T”. Open the pepper, using caution as it will be very hot, and remove and discard the seeds. Repeat with remaining peppers. Line a rimmed baking sheet with parchment paper and place the peppers on it with the cut-side-up.
5 minutes
In a medium bowl, combine the cooked rice and ½ cup of the pico de gallo or salsa.
2 minutes
Stuff the peppers. In each pepper, place ¼-½ cup of the rice mixture and then top with cooked Gourmet Hamburger. Drizzle each pepper with warm queso and top with shredded cheese and sliced jalapeños, if using.
2 minutes
Place the baking sheet with the peppers in the oven or directly on the grill grates. Cook until the cheese is melted and filling is warmed through, 10 minutes.
10 minutes
Remove the peppers from the oven or grill and serve warm, with reserved salsa, limes, and garnish with cilantro, and green onions, if desired. Enjoy!
1 minute