ADVERTISEMENT

STUFFED POBLANO PEPPERS

STUFFED POBLANO PEPPERS

by

ADVERTISEMENT

Stuffed Poblano Peppers: A Flavorful and Satisfying Dish

If you’re looking for a delicious, colorful, and satisfying dish to spice up your meal rotation, look no further than Stuffed Poblano Peppers! These hearty peppers are packed with flavor and can be customized to suit your taste, whether you prefer a vegetarian filling or a meaty option. Poblano peppers are mild yet flavorful, making them the perfect vessel for stuffing with a variety of ingredients. Whether you’re planning a weeknight dinner or a special gathering, stuffed poblano peppers are a surefire hit.

Why Poblano Peppers?

Poblano peppers are known for their rich, slightly smoky flavor and mild heat. Unlike other hot peppers, such as jalapeños or habaneros, poblanos deliver just the right amount of warmth without overwhelming your taste buds. This makes them ideal for stuffing, as the flavor of the pepper complements the filling perfectly. When roasted, poblano peppers become even more tender and flavorful, enhancing the overall dish.

Stuffed Poblano Peppers: The Recipe

Here’s how to prepare stuffed poblano peppers that are sure to impress your friends and family. The best part? You can make these ahead of time and bake them right before serving!

Ingredients:

  • 4 large poblano peppers (fresh and firm)
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1 cup cooked rice (white or brown rice)
  • 1 can (15 oz) black beans, drained and rinsed (optional for extra texture and protein)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • Olive oil (for roasting)
  • Fresh cilantro (optional, for garnish)

For the Sauce (optional):

  • 1 cup enchilada sauce or salsa verde (for an added layer of flavor)

Instructions:

Step 1: Roast the Poblano Peppers

  1. Preheat your oven to 400°F (200°C).
  2. Roast the poblano peppers: Place the poblanos on a baking sheet and lightly brush them with olive oil. Roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
  3. Peel the peppers: Once roasted, remove the peppers from the oven and place them in a bowl. Cover with a kitchen towel or plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the charred skin. Afterward, carefully peel off the skin and cut a slit along the side of each pepper to remove the seeds and membranes. Be gentle to avoid tearing the peppers too much.

Step 2: Prepare the Filling

  1. Cook the ground meat: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2 minutes until softened. Add the ground meat (beef or turkey) and cook until browned, breaking it up with a spoon as it cooks.
  2. Add the seasonings and ingredients: Once the meat is cooked, stir in the cooked rice, black beans (if using), diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together until combine