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Baked Beef Stuffed Peppers Casserole

A delicious and satisfying dish that combines ground beef with roasted poblano chiles, perfect for busy weeknights and customizable to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the casserole
  • 4 large poblano chiles Roasted and peeled
  • 1 pound ground beef Cooked until browned
  • 1 large onion, chopped Used in the beef mixture
  • 2 cloves garlic, minced Added to the beef mixture
  • 1 cup shredded cheese (cheddar or Monterey Jack) Topped on the casserole
  • 1 cup heavy cream or sour cream Poured over the casserole before baking
  • 1 teaspoon cumin Seasoning for the beef mixture
  • 1 teaspoon paprika Seasoning for the beef mixture
  • Salt and pepper to taste To season the beef mixture
  • Fresh cilantro for garnish (optional) For serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roast the poblano chiles over an open flame or under a broiler until blistered. Then, place them in a plastic bag to steam for 10 minutes. Peel off the skin, cut a slit, and remove the seeds.
  3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Season with cumin, paprika, salt, and pepper.
Assembly and Baking
  1. In a baking dish, layer the poblano chiles, then the cooked beef mixture, and top with shredded cheese.
  2. Pour the cream or sour cream over the top.
  3. Bake in the preheated oven for about 25-30 minutes or until bubbly and golden.
Serving
  1. Garnish with fresh cilantro before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days or freeze for up to 3 months. To reheat, warm in the oven or microwave. For a spicier kick, use pepper jack cheese or add some chili powder.