Carne Asada Stuffed Peppers
Roasted Poblanos stuffed with a creamy mixture of rice, tomato sauce, carne asada, and a layer of refried beans. Top with cheese and bake until golden.
Reader Jeanne Says: “This was so good! I used leftover arricherra, Mexican rice, and refried beans. The tomato sauce was so fragrant and delicious. I also made a shrimp version and a “low carb” version with cauliflower rice. This meal is definitely going in the regular rotation.” ★★★★★
These carne asada stuffed peppers are so filling and comforting. The flavor combination works so well. Try this version of baked Chicken Chili Relleno.
I’m using some shortcuts to help make this dish come together a little faster for an easy weeknight meal.
Ingredients
- Roasted Poblanos
- Refried Beans
- Carne Asada
- Cooked Rice
- Tomato Sauce
- Shredded Cheese
Roasted Poblanos– Poblanos have a tough outer skin that’s difficult to eat and needs to be removed. Roasting them till they become blistered on the outside makes this process easier. See below on how to roast the poblanos.
Refried Beans– These act as a ‘glue’ between the filling and poblano pepper. I used my recipe for Instant Pot Refried Beans, but you can also use canned refried beans.
Carne Asada– This is just diced steak, mixed with a little oil and seasoned with salt and pepper. Using a good quality meat means you just need a simple preparation.
I also recommend cooking it in a cast iron skillet to help get a nice char and color on the steak pieces.
Cooked Rice– I like to have packets of pre-cooked rice on hand for a quick side or filler. In this case, I needed to stretch the half of pound of steak I had to feed 4 people. The rice was a perfect way to stretch it out.
Blended Tomatoes– The rice and steak mixture needed a sauce to bind it all together. I went with my tomato sauce that is used for Fideo, Albondigas, Lentejas, and of course Mexican Rice.
Since the rice and steak were already cooked, it ended up being nice and saucey, which was perfect. I seriously could have just eaten a bowl of this!
How to Roast Poblanos
Broiler Method– Place Poblanos in a baking dish, use the same one that you will be baking them in, and place under the broiler.
Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle. The steam also helps to make it easier to peel.
Open Flame Method– If you have a gas grill you can hold the poblano with tongs and roast them over the open flame. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Remove the plastic wrap and rub off the top layer of the skin on each poblano. Cut the poblano in half long ways and remove all the seeds from the inside.
How to Assemble
Place the halved poblanos inside a greased baking dish. Spread an even layer of refried beans on the bottom of each poblano.
The top with a few spoons of the carne asada rice mixture and top with shredded cheese, or omit for dairy free.
Bake at 350 degrees for about 15 minutes to warm everything up and get the cheese browned. You can also turn on the broiler for a couple minutes.
These stuffed carne asada stuffed peppers are a full meal on their own. You can also add some avocado and salsa for some spice.
Leftovers can be store for up to 3 days in the refrigerator. Reheat in the microwave or several in the oven or air fryer.
Carne Asada Stuffed Pepper Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Thai Caliente
Ingredients
- 3 Large Poblanos Roasted, Peeled and cut in half with seeds removed.
- 1 pound Steak I used Sirloin and chopped into small chunks.
- 1 tablespoon Oil
- 1 Cup Refried Beans Canned or Homemade
- 8 ounces Cooked Rice (I used the pre cooked rice)
- 1 Cup Mexican Shredded Cheese Blend
Tomato Sauce:
- 2 Roma Tomatoes Cut in half
- ½ Small White Onion
- 2 Garlic Cloves Whole
- ¼ Cup Chicken Broth or Water with a 1/2 tsp salt
Instructions
Roasting Poblanos:
- Broiler Method– Place Poblanos in a baking dish, and place under the broiler. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle. The steam makes it easier to peel off the skin.
- Open Flame Method– If you have a gas grill you can hold the poblano with tongs and roast them over the open flame. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle. The steam makes it easier to peel off the skin.
Tomato Sauce:
- Add Roma Tomatoes, half of a small white onion, garlic cloves, and chicken broth to a blender and blend till pureed. If using water then add ½ teaspoon of salt. Taste and add more salt if needed.
Carne Asada:
- I used sirloin steak and diced it into small cubes. Place 1 tablespoon oil on the steak and season with salt and pepper and stir well. Heat a cast iron skillet over medium-high heat and cook steak, turning to get all the sides. When the beef is done, add the rice and tomato sauce mixture. Lower heat and allow to simmer till the rice absorbs some of the sauce. It will still be a little saucy.
Assembling the Stuffed Poblanos:
- Once Poblanos are cooled, rub your hands over the pepper to remove the top layer. You will be left with a soft green skin. Cut the peppers in half long ways and remove all of the seeds. If you started with 3 poblanos, you should now have 6 halves. Place them cut side up back into the same baking dish to be filled.
- Spread a layer of refried beans on the poblano, then spoon carne asada rice mixture on top. Sprinkle with cheese or omit for dairy free. Place the stuffed poblanos into the oven at 350 degrees for about 15 minutes. To get the cheese browned, turn on the broiler for a couple of minutes.
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
This was so good! I used leftover arricherra, Mexican rice, and refried beans. The tomato sauce was so fragrant and delicious. I also made a shrimp version and a “low carb” version with cauliflower rice. This meal is definitely going in the regular rotation.
I’m so glad you enjoyed them, Jeanee!! I’m gong to try making your shrimp version too 🙂