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.
Stuffed Poblano Peppers
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING4 People
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VIEWS63
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
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Carbohydrate19 g
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Cholesterol91 mg
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Fiber6 g
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Protein29 g
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Saturated Fat12 g
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Sodium541 mg
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Sugar5 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepChar 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
StepPeel and Prep: Once cooled, gently remove the charred skins, seeds, membranes, and stems, being careful to keep the peppers intact. (Approximately 10 minutes)
03
StepSauté 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
StepBrown 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
StepSpice it Up: Stir in chili powder, cumin, salt, and pepper, ensuring the beef is well-coated with the spices. (Approximately 2 minutes)
06
StepPreheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
07
StepAssemble 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
StepBake: 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.
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Please Rate
Estefania Huel
Mar 16, 2025These peppers were amazing! The charring of the peppers really adds a depth of flavor.
Matteo Price
Mar 12, 2025My family loved this recipe! I will definitely make it again.
Noemi Bartell
Dec 28, 2024These are so much better than the ones I get at restaurants!
Seth Labadie
Nov 18, 2024I'm on keto, and this was perfect! I added some cauliflower rice to the filling.
Marisol Hansen
Sep 25, 2024Next time, I'll try adding some black beans to the filling.
Joshua Heidenreich
Sep 24, 2024I found this recipe easy to follow, even for a beginner cook like me.