Stuffed Poblano Peppers

Stuffed Poblano Peppers
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    4 People
  • VIEWS
    63

Embark on a culinary journey with these vibrant Stuffed Poblano Peppers! Each pepper is a delightful vessel brimming with savory, spiced ground beef and a melty cheese core, all bathed in a rich enchilada sauce. It's a fiesta of flavors in every bite!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    91 mg
  • Fiber
    6 g
  • Protein
    29 g
  • Saturated Fat
    12 g
  • Sodium
    541 mg
  • Sugar
    5 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Char Poblano Peppers: Over a high gas flame, carefully char the skins of the poblano peppers until blackened on all sides. This intensifies their flavor and makes peeling easier. Let the peppers cool completely. (Approximately 15-20 minutes)

02

Step

Peel and Prep: Once cooled, gently remove the charred skins, seeds, membranes, and stems, being careful to keep the peppers intact. (Approximately 10 minutes)

03

Step

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until softened and translucent. (Approximately 5 minutes)

04

Step

Brown the Beef: Add ground beef to the skillet and cook, breaking it apart, until browned and crumbly. Drain off any excess grease. (Approximately 7 minutes)

05

Step

Spice it Up: Stir in chili powder, cumin, salt, and pepper, ensuring the beef is well-coated with the spices. (Approximately 2 minutes)

06

Step

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).

07

Step

Assemble the Peppers: Place the prepared poblano peppers in a nonstick casserole dish. Stuff each pepper with a strip of Cheddar cheese, a strip of Monterey Jack cheese, and a generous spoonful of the spiced ground beef mixture. Top with the remaining beef and smother with enchilada sauce.

08

Step

Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil, sprinkle with shredded Cheddar cheese, and bake for another 45 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

For a smoky depth, consider roasting the poblano peppers under the broiler instead of charring them over an open flame.
Adjust the amount of chili powder and cumin to suit your spice preference.
Feel free to add other vegetables to the beef mixture, such as diced bell peppers or corn.
Serve these stuffed peppers with a dollop of sour cream or Mexican crema for a cooling contrast.

Dell Bernier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 21 Ratings)
Total Reviews: (6)
  • Estefania Huel

    These peppers were amazing! The charring of the peppers really adds a depth of flavor.

  • Matteo Price

    My family loved this recipe! I will definitely make it again.

  • Noemi Bartell

    These are so much better than the ones I get at restaurants!

  • Seth Labadie

    I'm on keto, and this was perfect! I added some cauliflower rice to the filling.

  • Marisol Hansen

    Next time, I'll try adding some black beans to the filling.

  • Joshua Heidenreich

    I found this recipe easy to follow, even for a beginner cook like me.

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