Grilled Ground Beef Stuffed Poblano Peppers
If you love smoky, savory Tex-Mex flavors and staying out of a hot kitchen, this recipe for Grilled Ground Beef Stuffed Poblano Peppers is your new warm weather go-to meal. Stuffed with seasoned beef, sweet corn, salsa verde, and melted Monterey Jack, this entire dish cooks right on the grill in under 30 minutes.
Whether you’re hosting a backyard BBQ, prepping for game-day tailgating, or looking for new poblano pepper recipes beyond traditional stuffed peppers. This easy grilled recipe keeps all the cooking outside so you can relax and enjoy the party.
Table of Contents
Why You’ll Love Cooking This Entirely Outside
When the summer heat hits, the last thing anyone wants is to stand inside over a hot stove while everyone else is hanging out on the patio. This entire meal comes together directly on the grates. Smoky, charred chilis meet a rich, skillet-simmered beef filling. It is simple summer entertaining at its finest.
Choosing The Peppers
Poblano peppers are much milder than jalapeños, with a subtle, earthy heat that develops a rich, smoky flavor when charred on the grill. Their broad shape and thick walls hold up beautifully on the grill while creating plenty of room for a beefy filling.
Look for large, dark green peppers with firm, unblemished skin. A standard 5-inch pepper easily yields two generous halves, making two large peppers perfect for four servings. If your local market only has smaller ones on hand, grab four and double up on the boat-shaped halves.
Presentation
Before slicing, set each pepper on the cutting board and rotate it until you find the position where it sits most steadily. Then cut it lengthwise through the stem, following that angle so each half has a stable base for filling. Leaving the stem attached gives the finished peppers a rustic presentation.
Tailgating & Make-Ahead Tips
Planning on taking these on the road? You can prep the beef filling and char your pepper halves up to two days ahead. Pack the cooled filling in a sealed container and keep the peppers wrapped in foil. When you arrive at your tailgate or picnic spot, simply spoon the mixture into the peppers, top with shredded cheese, and set them on the grill grates until it is melted and bubbly.
How to Make Stuffed Poblanos without a Grill
No outdoor grill? No problem! You can easily make these stuffed peppers right on your stovetop and in the oven without sacrificing that delicious charred flavor.
- Char the Peppers: Set a heavy skillet (or cast-iron pan) over high heat on your stovetop. Place the pepper halves cut-side down and let them blister and char for 2 to 3 minutes. Remove and set aside.
- Cook the Filling: In the same skillet, cook your ground beef and onions over medium-high heat until browned. Stir in the garlic, spices, corn, salsa verde, and cilantro as directed in the recipe.
- Bake to Melt: Spoon the beef filling into the charred pepper halves and place them in a baking dish. Top generously with Monterey Jack cheese and roast at 400°F (200°C) for 10 to 12 minutes, or until the cheese is hot, melted, and bubbly.
Customizing the Flavors
The Salsa: A quick store-bought option keeps things easy, but pairing these peppers with my homemade Grilled Salsa Verde takes the smoky flavor to a whole new level.
The Cheese: Monterey Jack delivers that classic creamy melt, but sharp Cheddar, Pepper Jack, or authentic Queso Oaxaca are fantastic substitutes.
The Meat: Ground beef makes these hearty and satisfying, but ground turkey or spicy chorizo are excellent alternatives.
The Peppers: If you can’t find poblanos, Anaheim peppers are the closest substitute. Sweet bell peppers also work well if you prefer little to no heat.
Finishing Sauces: While the salsa verde inside the filling adds great moisture, drizzling these grilled peppers with flavorful sauces right before serving takes them over the top. Try a swirl of Mexican crema, warm enchilada sauce, or a spicy chipotle aioli for extra rich flavor.
Serving Suggestions
To turn these stuffed chilis into a complete feast, pair them with simple, fresh Mexican inspired sides. They go brilliantly alongside fluffy Mexican Rice or Hatch Green Chile Refried Beans. If you are serving a crowd, round out the table with warm tortilla chips and a bowl of fresh Homemade Guacamole.
Grilled Ground Beef Stuffed Poblano Peppers
Video
Ingredients
- 4 poblano peppers, halved lengthwise and seeds removed
- 1 tablespoon vegetable oil
- 1 pound (453 grams) ground beef
- 1 cup (150 grams) finely chopped onion
- 1 cup (130 grams) fresh or frozen corn kernels, no need to defrost
- 2 teaspoons mild chili powder
- 2 small garlic cloves, peeled and finely chopped
- 1 ½ teaspoons salt, plus more to taste
- ½ cup (110 grams) salsa verde
- 2 tablespoons + 1 teaspoon cilantro, chopped
- 2 tablespoons + 1 teaspoon fresh cilantro
- 1 cup (113 grams) Monterey jack cheese, grated
Instructions
Preheat Grill:
- Set your outdoor grill to high heat.
Char the Peppers:
- Place the poblano halves directly on the grill grates, cut-side down, for 2-3 minutes or until slightly charred and they start to soften (but not too much). Remove and set aside. This starts the cooking process.
Brown the Beef and Onions:
- Place a grill-safe frying pan directly on the grates and add the oil. Once hot, add the ground beef and cook until it some of the pink is gone, breaking it apart with a spoon. Stir in the chopped onions and cook until softened. Drain off any excess fat.
Finish The Filling:
- Stir in the corn, chili powder, garlic and salt into the beef mixture. Cook for 2 minutes, then stir in the salsa verde and 2 tablespoons of chopped cilantro. Mix well to combine and remove the skillet from heat. Taste for seasoning, add more salt if needed.
Stuff and Melt:
- Carefully spoon the beef mixture into the charred poblano halves and top generously with the grated Monterey Jack cheese. Place the stuffed peppers back onto the grill, skin-side down. Close the lid and cook over medium-high heat for 3 to 5 minutes, until the cheese is completely melted and the peppers are tender.
Serve:
- Garnish with the remaining 1 teaspoon of fresh cilantro and serve warm alongside your favorite sides.
This was delicious! Thank you
You’re welcome 🙂
When do you add the cilantro?
I’m not sure where that step went, but the cilantro is added with the salsa and more on top as a garnish. I’ve amended the recipe. Enjoy 🙂
I made these using ground turkey and they are really good.
Turkey is a delicious option, glad you enjoyed them.
Four thumbs up! My husband and I made these and they are terrific! Packed with flavor.
Thank you so much for the rave review, I’m so glad you liked the recipe. Thanks for stopping by.
i love discovering cuisine from around the world, Mexican is one of my favorite. i use Herdez Salsa Verde, too. its flavor is always great combining with beef. must try this out for tomorrow dinner. thanks for sharing, Janette.
My husband always orders the Stuffed Poblanos at our favorite local Mexican Restaurant. I have never made them. I can’t wait to surprise him with this recipe. These look great.
Salsa Verde is my very favorite and these pepper looks absolutely divine!
Amazing! I love anything Mexican! What a great idea! We grill everything, don’t know why we haven’t thought to grill stuffed peppers!
Poblano peppers – those smokey beauties, stuffed and grilled. Oh my yes.
Salsa Verde sounds great I really like your recipe and would love to create a veggie version.
What a way to bid farewell to summer! I’m with you, Mexican cuisine just says summer and this dish hits it right on the head! Hope you have a wonderful wonderful Labor Day! It certainly will be a delicious one with this!
Always lookin’ for a low carb way to do Taco Tuesday, and this is perfection! So much flavor and deliciousness in one lil pepper! LOVE!