You can travel far and wide to sample stuffed peppers or you can prepare the perfect stuffed pepper in your own home! Lighter than a burrito, tastier than a taco, and able to amaze your taste buds in a single bite, Stuffed Poblano Peppers will be a meal prep delight for days.
You can find stuffed peppers all over the world. The dish is made of two essential ingredients: hollowed or halved peppers plus any filling you desire. Most fillings include meat as does this easy sheet pan recipe. We also include vegetables, cheese, spices and sauce.
The poblano is unique in that it is a mild chili pepper that comes from Puebla, Mexico. They are usually mild enough for most people though are known, sometimes, to pack a surprisingly hot punch. When you make these stuffed poblano peppers for yourself, you get all the benefits of this low carb treat without the travel. Let’s get going!
Taco night gets a twist with these sheet pan zesty stuffed poblano peppers! Ground beef is seasoned with smoky spices and finished with cheddar cheese for a crowd pleasing recipe that’s ready in under an hour!
When properly stored, your baked and Stuffed Poblano Peppers will last for 3 to 5 days in the refrigerator. Poblano peppers aren’t known to be the spiciest pepper of them all, so you may enjoy them day after day. For the greatest safety and quality, refrigerate the peppers in the tightest-fitting airtight meal prep container. Also, refrigerate them within two hours of cooking for best results.
Properly stored, Stuffed Poblano Peppers will keep their ‘hottest’ quality for 10 to 12 months. Freezing is a great option for this easy sheet pan recipe, as you’ll easily have a few days worth of meals.
Some people are surprised to discover that for Stuffed Poblano Peppers, you add the meat after the peppers have been baked the first time. By baking the peppers twice, you get softer peppers.
Set the oven to 400ºF and bake the peppers for 10 minutes while preparing the ground beef with all its spices. Spoon the mixture into each pepper half, add cheese, and bake for just 10 more minutes. That’s it! Easy sheet pan recipe for savory Stuffed Poblano Peppers.
One full and Stuffed Poblano Pepper is exactly one portion with 311 calories and 29g of protein. Use a single glass or plastic meal prep container or, if you add any sides of your own, go for a dual-compartment or three-compartment meal prep container. Seal them tightly and place in the fridge or freezer, to be eaten when and where you wish.
Try our Whole30-compliant Buffalo Chicken Stuffed Pepper Meal Prep
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MPOF also has more easy sheet pan recipes in 35 Sheet Pan Recipes (that will change your life)
Make your peppers soft by immersing them in boiling water for 2-3 minutes.
Some people prefer to stuff their peppers whole instead of halved. Just cut the top off and remove the seeds to give yourself a different experience.
Use a fine and sharp knife, such as a paring knife, for an easier time removing seeds from your Poblano Pepper.
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