Stuffed Poblano Peppers Recipe
Stuffed poblano peppers are a delicious and versatile dish with smoky, mildly spicy peppers filled with a variety of flavorful ingredients. Whether you prefer a cheesy, meaty, or vegetarian filling, this recipe is a great starting point for creating a satisfying meal.
Ingredients (Serves 4):
For the Peppers:
- 4 large poblano peppers
- 1 tablespoon olive oil
For the Filling:
- 1 lb (450g) ground beef, chicken, or turkey (optional for a vegetarian version)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (or quinoa)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce or salsa
For Topping:
- 1/2 cup shredded cheese (for melting on top)
- Fresh cilantro, chopped (optional)
- Sour cream or avocado slices (optional for serving)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet or dish with parchment paper or lightly grease it.
2. Prepare the poblano peppers:
- Slice the poblano peppers lengthwise, leaving the stem intact if possible, and remove the seeds and membranes. Brush the peppers lightly with olive oil and place them cut-side down on the prepared baking sheet.
- Roast in the oven for 10-15 minutes, until the peppers are slightly softened and the skin is lightly blistered. Remove from the oven and set aside.
3. Cook the filling:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened (about 2-3 minutes).
- If using ground meat, add it to the skillet and cook until browned and fully cooked. Drain any excess fat.
- Stir in the cooked rice, black beans, corn, tomato sauce (or salsa), and spices (cumin, chili powder, smoked paprika, salt, and pepper). Cook for 3-4 minutes, stirring to combine. Remove from heat and mix in 1 cup of shredded cheese.
4. Stuff the peppers:
- Flip the roasted peppers over and fill each one generously with the prepared mixture. Place them back onto the baking sheet or into a baking dish.
5.Bake:
- Sprinkle the tops of the stuffed peppers with additional shredded cheese. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
6.Serve:
- Garnish with fresh cilantro and serve with sour cream, avocado slices, or lime wedges. Enjoy warm!
Variations:
1. Vegetarian Stuffed Poblanos:
- Skip the meat and add more beans, diced vegetables (like zucchini or mushrooms), or crumbled tofu for a hearty vegetarian option.
2. Cheesy Enchilada Style:
- Cover the stuffed peppers with enchilada sauce before baking, and then top with cheese for a saucy, cheesy twist.
3. Keto-Friendly Peppers:
- Replace the rice with cauliflower rice and skip the beans to keep it low-carb. Add extra cheese or cooked ground meat for added flavor.
Tips:
- Poblano Peppers Prep: For easier peeling, you can char the poblano peppers under a broiler or on a gas stove first, then place them in a sealed bag for 10 minutes. The skins will peel off easily.
- Make Ahead: Prepare the filling and roast the peppers ahead of time. Stuff and bake them just before serving.
- Spice Level: Poblanos are mild, but for more heat, mix in diced jalapeños or use spicier peppers like Anaheim or banana peppers.
This Stuffed Poblano Peppers Recipe is smoky, flavorful, and endlessly adaptable. It’s perfect as a main dish or side and makes an impressive addition to any meal! 🌶️🎉
