Stuffed Poblano Peppers – Rate My Recipes

Stuffed Poblano Peppers are a scrumptious and hearty dish that includes smoky poblano chiles crammed with a savory combination of meat, rice, beans, cheese, or greens. Roasted till tender and topped with melty cheese or zesty sauces, these peppers are the right essential course for a comfortable dinner or a festive Mexican-inspired meal.

Why You’ll Love This Recipe

A flavorful different to basic stuffed bell peppers
Naturally gluten-free and straightforward to make vegetarian or vegan
Versatile filling choices for each weight loss plan and choice
Nice for meal prep or feeding a crowd
Roasting the poblanos provides deep, smoky taste

Components

(Tip: You’ll discover the complete listing of substances and measurements within the recipe card under.)

Poblano peppers
Floor beef or turkey (or black beans for vegetarian)
Cooked rice or quinoa
Onion, finely chopped
Garlic, minced
Cumin
Chili powder
Salt and pepper
Tomato sauce or salsa
Shredded cheese (cheddar, Monterey Jack, or Mexican mix)
Elective toppings: bitter cream, avocado, cilantro, lime

Instructions

Roast the poblanos:
Preheat the oven to 425°F. Place poblano peppers on a baking sheet and roast for 15–20 minutes, turning midway, till skins are blistered. Take away and place in a coated bowl or sealed bag to steam for 10 minutes. Peel off skins (optionally available), and make a slit down one aspect of every pepper. Take away seeds rigorously.
Put together the filling:
In a skillet over medium warmth, sauté onions and garlic till smooth. Add floor meat (or beans) and cook dinner till browned or heated by way of. Stir in cooked rice, seasonings, and about ½ cup tomato sauce or salsa. Simmer for five minutes, then stir in half of the shredded cheese.
Stuff the peppers:
Fill every poblano with the ready combination and place in a baking dish. Spoon remaining tomato sauce or salsa excessive and sprinkle with remaining cheese.
Bake:
Cowl with foil and bake at 375°F for 20 minutes. Take away foil and bake one other 5–10 minutes till cheese is melted and bubbly.
Serve:
Garnish with contemporary cilantro, avocado slices, and a squeeze of lime juice. Serve scorching.

Servings and timing

Servings: 4
Prep time: quarter-hour
Prepare dinner time: 35 minutes
Complete time: 50 minutes

Variations

Vegetarian: Use black beans, corn, and quinoa rather than meat
Tacky: Combine in cream cheese or cotija for a creamy twist
Low-carb: Skip the rice and use cauliflower rice or extra veggies
Spicy: Add chopped jalapeños or scorching sauce to the filling

Storage/reheating

Storage: Retailer leftovers in an hermetic container within the fridge for as much as 4 days
Freezing: Freeze totally baked and cooled stuffed peppers for as much as 2 months
Reheating: Reheat within the oven at 350°F or microwave till heated by way of

FAQs

Are poblano peppers spicy?

They’ve a light warmth, lower than jalapeños. Roasting softens each the flavour and texture.

Do I must peel the pores and skin off the poblanos?

It’s optionally available however really useful for higher texture. Roasting and steaming makes peeling simpler.

Can I put together these forward of time?

Sure! Assemble forward and refrigerate earlier than baking. Add 5–10 minutes to the bake time if chilly.

Can I make this vegetarian or vegan?

Completely. Use black beans, corn, and dairy-free cheese or skip cheese totally.

What sort of cheese is greatest for stuffing?

Monterey Jack, cheddar, queso Oaxaca, or a Mexican mix work nice.

Can I exploit canned poblanos?

Recent is greatest for stuffing. Canned poblanos are often too smooth and small for stuffing.

What meat works greatest?

Floor beef, turkey, or rooster are all nice decisions.

Are these gluten-free?

Sure, this dish is of course gluten-free—simply examine your sauces and toppings.

What can I serve with them?

Mexican rice, refried beans, guacamole, or a contemporary salad pair splendidly.

Can I make them within the air fryer?

Sure! Prepare dinner stuffed peppers at 375°F within the air fryer for about 10–12 minutes.

Conclusion

Stuffed Poblano Peppers are a scrumptious, satisfying dish stuffed with smoky taste and customizable fillings. Whether or not you retain it basic with rice and meat or go vegetarian with beans and veggies, this versatile meal is ideal for any evening of the week. Serve them up together with your favourite toppings and sides for a whole and comforting dinner.

Description

Stuffed Poblano Peppers are smoky, barely spicy, and crammed with a hearty mixture of seasoned floor meat, rice, beans, and melty cheese. Baked till bubbly and golden, they make a flavorful and filling meal that’s excellent for weeknights or entertaining.

For the peppers:

For the filling:

Toppings (optionally available):

Put together the poblanos:
Preheat oven to 400°F (200°C).
Lower a slit down the middle of every poblano and punctiliously take away seeds and membranes.
Brush with olive oil and place on a baking sheet. Roast for 10–12 minutes till barely softened. Take away and let cool.
Prepare dinner the filling:
In a big skillet, cook dinner floor beef (or turkey) over medium warmth till browned. Drain extra grease if wanted.
Add onion and garlic; cook dinner 2–3 minutes. Stir in rice, beans, corn, cumin, chili powder, paprika, salt, and pepper.
Combine in tomato sauce or salsa and half of the shredded cheese. Stir till mixed and heated by way of.
Stuff the peppers:
Gently stuff every roasted poblano with the filling combination. Place in a baking dish.
Sprinkle remaining cheese excessive.
Bake:
Cowl loosely with foil and bake for quarter-hour. Take away foil and bake one other 5–7 minutes, till cheese is melted and bubbly.
Serve:
High with contemporary cilantro, bitter cream, and a squeeze of lime if desired. Serve scorching.

Notes

For a vegetarian model, skip the meat and double the beans or add sautéed mushrooms.
Poblanos have gentle warmth—in order for you extra spice, use pepper jack cheese or add jalapeños to the filling.
Nice with Spanish rice or a easy aspect salad.