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These Teriyaki Ground Beef Stuffed Poblano Peppers bring a flavorful twist to dinnertime. Roasted poblano peppers are filled with a hearty mix of lean ground beef, finely chopped broccoli, brown rice, and teriyaki sauce for a perfect balance of sweet and savory. Everything comes together quickly in just 40 minutes. This recipe became a family favorite after I whipped it up on a busy weeknight and everyone went back for seconds.
I first made these to break up our ground beef routine and now my youngest always asks when stuffed pepper night will be. There is nothing better than a dinner that feels both exciting and comforting.
Ingredients
- Poblano peppers: choose medium sized ones with firm skin for perfect roasting and mild heat
- Lean ground beef: brings richness and protein it is best to pick beef with low fat so the filling is not greasy
- White onion: adds subtle sweetness and aroma chop them finely for the best blend
- Kikkoman Teriyaki Marinade and Sauce: infuses a silky blend of umami and sweetness always use a good quality teriyaki for best results
- Cornstarch: ensures the filling has just the right thickness without being watery look for a fresh non clumping brand for smooth mixing
- Broccoli florets: offer color crunch and extra nutrients chop small for even cooking
- Brown rice: gives substance fiber and a nutty taste freshly cooked or day old both work well
- Cilantro for serving: adds freshness and a pop of color only use vibrant unwilted leaves
Step-by-Step Instructions
- Prep the Peppers:
- Cut poblanos lengthwise and gently remove seeds set the halves on a parchment lined baking sheet cut side up this makes them sturdy and easy to fill
- Brown the Beef:
- Add ground beef to a large skillet over medium heat break it up and cook for five minutes until mostly browned the meat should have small crumbly pieces
- Sauté with Onions:
- Stir in the chopped onions and cook for three minutes longer until the onions soften and their aroma builds this step gives a savory flavor base to the filling
- Combine Teriyaki and Cornstarch:
- Whisk together teriyaki sauce and cornstarch in a small bowl until smooth pour over the beef mixture in the skillet stir well and let it simmer for two minutes the sauce should thicken and coat the meat
- Mix in Broccoli and Rice:
- Add the finely chopped broccoli and cooked brown rice to the skillet fold everything together until evenly combined and the broccoli starts to turn bright green
- Stuff and Bake:
- Spoon the filling into each prepared pepper half packing them full without overflowing cover the pan tightly with aluminum foil then bake at three seventy five degrees for twenty minutes until the peppers are tender
- Garnish and Serve:
- Arrange peppers on plates sprinkle with freshly chopped cilantro for a vibrant finish serve hot so the filling stays moist and delicious
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I am always impressed by how the teriyaki transforms the beef filling into something truly craveworthy. My husband says the smell from the oven signals a great night ahead and these peppers made our last family birthday dinner especially memorable.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven covered with foil to avoid drying out the filling. You can freeze fully baked stuffed peppers individually wrapped for up to two months. Defrost overnight in the refrigerator before reheating.
Ingredient Substitutions
For a vegetarian version try black beans or sautéed mushrooms in place of beef. Cooked quinoa makes an excellent substitute for brown rice. If you do not have teriyaki sauce you can use a mix of soy sauce maple syrup and a splash of rice vinegar for a similar flavor.
Serving Suggestions
A simple green salad or sliced cucumber tossed in rice vinegar is the ideal fresh side. Roasted sweet potatoes or cauliflower rice pair nicely with the sweet and savory flavors. For extra crunch serve with a handful of slivered almonds on top.
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Cultural and Historical Context
Stuffed peppers have roots in cuisines from Mexico to the Mediterranean where cooks fill peppers with grains meats or vegetables. Poblanos are a classic Mexican pepper favored for their rich earthy taste and gentle spice. Adding teriyaki brings an Asian inspired element for a unique fusion dish that still respects the pepper stuffing tradition.
Recipe FAQs
- → How do you prepare poblano peppers for filling?
Slice the peppers in half lengthwise and carefully remove the seeds to keep them intact and ready for stuffing.
- → What type of ground beef is best for this dish?
Use lean ground beef for a richer flavor without excessive grease, helping the filling hold together well.
- → Can this dish be made vegetarian?
Yes, substitute the ground beef with black beans or quinoa and use a plant-based teriyaki sauce for a satisfying vegetarian option.
- → How do you keep stuffed peppers from getting soggy?
Bake the peppers cut side up and avoid overfilling with too much moisture in the beef or vegetable mix.
- → What are good sides to serve with stuffed poblano peppers?
Light sides like a cucumber salad, cauliflower rice, or roasted vegetables complement the flavors perfectly.
- → Can these stuffed poblanos be made ahead and frozen?
Absolutely. Bake, cool, and freeze the stuffed peppers for convenient reheating on busy days.
Teriyaki Ground Beef Poblano Peppers
Poblano peppers are filled with teriyaki beef, broccoli, and rice for a hearty, flavorful meal in under an hour.
What You’ll Need to Make This
→ Stuffed Peppers
→ Garnish
How to Prepare
Preheat the oven to 190°C and line a large baking pan with parchment paper. Slice poblanos in half lengthwise and carefully remove seeds while preserving the shape. Arrange cut side up on the baking sheet.
Heat a large skillet over medium heat. Add ground beef and cook for 5 minutes, breaking it up as it browns.
Stir in chopped onion and continue cooking for 3 minutes until softened.
In a small bowl, whisk together teriyaki sauce and cornstarch until fully blended. Pour over beef mixture in skillet and simmer for 2 minutes to thicken.
Add chopped broccoli florets and cooked brown rice to the skillet. Stir until evenly combined and heated through.
Spoon the beef mixture into each prepared poblano half. Cover baking pan tightly with aluminum foil and bake for 20 minutes.
Serve hot, garnished generously with chopped cilantro.
Extra Tips
- Slice poblanos lengthwise and remove seeds carefully to keep their structure intact for easier stuffing.
- Substitute ground beef with black beans or quinoa and use plant-based teriyaki sauce for a vegetarian version.
- Stuffed peppers freeze well; double the batch and reheat for convenient future meals.
Tools Required
- Large baking pan
- Parchment paper
- Large skillet
- Aluminum foil
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains soy from teriyaki sauce
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 340
- Fat Content: 14 grams
- Carbohydrate Content: 29 grams
- Protein Content: 25 grams