Slow Cooker Beef and Bean Stuffed Poblanos

Name: Slow Cooker Beef and Bean Stuffed Poblanos
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 lb (454 g) ground beef, lean; 1 can (15 oz) (425 g) black beans, drained and rinsed; 1½ cups (170 g) sharp cheddar cheese, shredded; 1 medium (150 g) yellow onion, finely diced; 3 cloves garlic, minced; 2 cups (480 ml) tomato sauce; ½ cup (120 ml) low-sodium chicken broth; 1½ tsp (3½ g) ground cumin; 1 tsp (2½ g) chili powder; ½ tsp (1.2 g) smoked paprika; ¾ tsp (4½ g) salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; ¼ cup (10 g) fresh cilantro, chopped (optional); ½ cup (120 ml) crema or sour cream (optional)

From the MyKitchenBank Kitchen

Roasted poblano peppers stuffed with seasoned ground beef, black beans, and cheese, then simmered in a homemade red sauce in the slow cooker. The peppers become tender while the filling stays moist and flavorful. Topped with fresh cilantro and crema, these are a satisfying Mexican-inspired dinner that comes together with minimal active work.

Prep: 25 min
Cook: 40 min
Wait: 3 hr
Total: 4 hr 5 min
Makes: 4 stuffed poblanos (serves 4 as a main course)

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Steps

Before you start

Read through the recipe—roasting the poblanos first gives them the best texture and flavor.
Have a 4-quart or larger slow cooker ready.
Prep all ingredients (dice onion and garlic, drain and rinse beans) before you begin cooking to streamline assembly.

1
Roast the poblanos
- Place the 4 poblano peppers directly over a gas flame on your stovetop or under the broiler on a baking sheet, about 3 inches (7.5 cm) from the heat.
- Char all sides until the skin is blackened and blistered, turning with tongs every 1–2 minutes.
- This should take about 8–10 minutes total.
- Once fully charred, transfer the peppers to a plate and cover loosely with foil for 5 minutes to steam.
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Ready when: Skin is blackened all over and blisters easily with a fork
Tip: Do not skip the charring—it's what gives poblanos their distinctive smoky flavor and makes the skin peel away easily.
2
Peel the poblanos
- Wipe each cooled pepper with a damp paper towel, gently rubbing away the blackened skin.
- Take your time—the skin will come off in strips.
- Once peeled, carefully make a slit down one side from the stem to the point and open it gently.
- Leave the stem intact and reach in with a small spoon to scoop out the seeds and white membranes.
- Rinse briefly under cool water if needed and pat dry.
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Ready when: All blackened skin is removed; peppers are clean, whole, and ready to stuff
Tip: Handle the peppers gently to keep them whole. If the skin sticks, use a soft brush or your damp fingertip rather than scraping hard.
3
Brown the beef filling
- Heat 2 tablespoons (30 ml) olive oil in a large 10-inch (25 cm) skillet over medium-high heat.
- Add 1 lb (454 g) ground beef and cook, breaking it up with a wooden spoon, for 5–6 minutes until no pink remains and the internal temperature reaches 160°F (71°C).
- Pour off any excess fat if there is more than 1 tablespoon pooled in the pan.
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Ready when: Beef is fully cooked through with no pink visible, is crumbly, and reaches 160°F (71°C) internally
Tip: Use lean ground beef (85/15) to avoid excess grease that will make the filling soggy.
4
Build the filling
- To the browned beef, add the diced onion and minced garlic.
- Cook for 2 minutes, stirring, until fragrant.
- Add 1.5 tsp (3.5 g) ground cumin, 1 tsp (2.5 g) chili powder, 0.5 tsp (1.2 g) smoked paprika, 0.75 tsp (4.5 g) salt, and 0.25 tsp (0.5 g) black pepper.
- Stir well and cook for 1 minute to bloom the spices.
- Fold in the drained and rinsed black beans (1 can, 425 g) and 1 cup (115 g) of the shredded cheddar cheese.
- Stir until combined and the cheese begins to melt.
- Remove from heat.
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Ready when: Spices are fragrant and beans are warmed through; cheese is partially melted
Tip: Don't overstir or the cheese will become stringy. Mix just until combined and set aside to cool slightly before stuffing.
5
Make the sauce
- In a bowl, whisk together 2 cups (480 ml) tomato sauce and 0.5 cup (120 ml) low-sodium chicken broth until smooth.
- The mixture should be pourable but still have body.
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Ready when: Sauce is smooth with no lumps
Tip: The broth lightens the sauce so it doesn't become overly thick and acidic during the slow-cook time.
6
Stuff the poblanos
- Spoon about 0.5 cup (120 ml) of the beef and bean filling into each roasted and cleaned poblano pepper, pressing it gently to fill the pepper evenly without tearing it.
- Set each stuffed pepper aside on a clean surface.
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Ready when: All 4 poblanos are evenly filled and hold their shape
Tip: If a pepper tears slightly during filling, don't worry—the sauce will keep the filling contained as it cooks.
7
Layer in the slow cooker
- Pour one-third of the tomato-broth sauce (about 1 cup / 240 ml) into the bottom of a 4-quart (3.8-liter) slow cooker.
- Arrange the 4 stuffed poblanos in a single layer on top, seam side up.
- Pour the remaining sauce over and around the peppers.
- Scatter the remaining 0.5 cup (55 g) shredded cheddar cheese evenly over the top.
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Ready when: Peppers are nestled in sauce with cheese on top
Tip: Arrange the peppers seam side up so the sauce flows around them evenly and they don't stick to the bottom.
8
Cook on low
- Cover the slow cooker and cook on low for 3 hours.
- The peppers should be tender, the filling hot throughout, and the sauce bubbly at the edges.
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Ready when: Peppers are fork-tender and yield easily when pierced; sauce bubbles slightly
Tip: Resist the urge to lift the lid during cooking—each time you do, you release steam and extend the cooking time.
9
Serve and finish
- Carefully transfer each poblano to a serving plate using a slotted spoon or spatula, keeping them whole.
- Ladle 0.5 cup (120 ml) of the warm sauce around each pepper.
- If using, drizzle with crema or sour cream and sprinkle with fresh chopped cilantro.
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Ready when: Peppers are arranged on plates with sauce and garnishes
Tip: Use a wide spoon or flat spatula to support the pepper from underneath so it doesn't tear as you transfer it.

Good to know

Tips

Charring poblanos directly over flame (not under a broiler) gives them superior smoky flavor. The broiler works in a pinch, but watch closely as the skin burns very quickly.
Slow cookers vary in temperature. If you notice the sauce bubbling vigorously after 2 hours, switch to low or move the slow cooker away from a heat source if possible—you want a gentle cook, not a rolling boil.
To make this dish ahead, do all prep work the morning of, assemble in the slow cooker (skip layering sauce between peppers—do it just before cooking), cover, and refrigerate. Cook on low for 3 hours 15 minutes (add 15 minutes for cold ingredients).

Make ahead

You can prep everything up to 8 hours ahead: roast and peel the poblanos, make the filling, and prepare the sauce. Cover each separately and refrigerate. When ready to cook, layer them directly into the slow cooker (add 15 minutes to the low cook time since ingredients will be cold). Do not stuff the peppers more than 4 hours ahead, as the filling can soften them.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 15 minutes covered, or in the microwave for 2–3 minutes per poblano. Freezes well for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Substitutions

poblano peppers → Bell peppers (red, green, or yellow). Poblanos have a mild heat; bell peppers are sweet. You'll lose the smoky flavor but gain sweetness. Skip roasting and charring; just cut them in half lengthwise and scoop out seeds.
sharp cheddar cheese → Oaxaca, Chihuahua, or mozzarella cheese. These are traditional Mexican melting cheeses that'll give a creamier result than cheddar.
ground beef → Ground turkey or shredded chicken. Use the same weight. Chicken should be shredded after cooking; turkey browns in the same time as beef.
crema or sour cream → Greek yogurt or Mexican-style crema from a jar. Greek yogurt is tangy and thicker; jarred crema is more authentic. Both are suitable garnishes.