Chili Stuffed Poblano Peppers

Sandy Kitely

Lisa's mom is famous for her amazing pepper dishes! This is one of Steve and Lisa's favourites.



1 pound 90% lean ground beef

4 large poblano peppers*

1 can (15 ounces) chili-seasoned beans

1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained

1 tablespoon Mexican (adobo) seasoning

2/3 cup shredded Mexican cheese blend or Monterey Jack cheese


*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 


  • Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
  • Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
  • Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
  • Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
  • Serve with corn bread and chunky salsa.