Jalapeno and Beef Stuffed Poblano Peppers

If you want an amazing and easy to make lunch recipe, these jalapeno and beef stuffed poblano peppers are amazing.  I had the idea the other week when I made spicy meatball subs and today realized I needed to use a few ingredients that were going to go bad.  The results are these incredible stuffed poblano peppers that you’ll love!

This is super easy to do.  You can either mix everything at once, or build the flavors.  Because this is a lunch recipe and you need to be done quickly, I took the short route.

Jalapeno and Beef Stuffed Poblano Peppers

This amazing and easy to make jalapeno and beef stuffed poblano pepper recipe is perfect for lunch for up to 4 people. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people


  • 2 poblano peppers sliced in half with seeds and core removed
  • 2 jalapeno peppers chopped or diced
  • 1 tbsp garlic powder
  • 1 lb ground beef
  • 3/4 - 1 cup Italian breadcrumbs
  • 1/4 of a large red onion chopped
  • 2 large eggs
  • sea salt
  • ground black pepper
  • BBQ sauce


  • Start by preheating your oven to 400 degrees. While it heats, drizzle extra virgin olive oil, sea salt and pepper on a baking sheet and place the halved poblano peppers on it.
  • In a large bowl add the other ingredients and mix well. Once mixed, fill in the empty poblano peppers. If you have extra meat mixture, make meatballs and bake them on the sheet.
  • Now place the stuffed peppers in your oven for 25 - 30 minutes or until they're cooked thoroughly. While they're cooking, pour BBQ sauce on your plate to serve the pepper in and then wait for them to finish cooking. I went and got work done.
  • Once the stuffed poblanos are done in the oven, take them out and let them cook. Plate them and serve them.


You could also save a couple of them and have them for dinner.  They're that good.  If you do have them for dinner, pair them with a light red that has a big bite and lots of tannins like a Petite Sirah or a Napa Cabernet.  They'll match perfectly.  However, if your cabernet is too dry, the spice from the peppers (it's really not that bad to be honest) might not taste too good which is why I like petite sirah for this.  A sangiovese or Chianti can do well too.

If you decide to make this recipe, come back and leave a comment with how it turned out.  Thank you again for reading and don’t forget to join my newsletter so you can get all of our new recipes, wine reviews and more!

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