There’s something incredibly satisfying about a meal that’s both comforting and bursting with flavor. Our Stuffed Poblano Peppers recipe brings that exact joy to your table. Imagine tender, smoky poblano peppers generously filled with a seasoned ground beef and melted cheese mixture, all simmered in a rich enchilada sauce.This dish is more than just a meal; it’s an experience that transports your taste buds straight to the heart of Mexican cuisine. Perfect for a cozy family dinner or when you want to impress guests with minimal fuss, these stuffed poblano peppers are surprisingly simple to make, yet deliver complex, delicious results.Ready to turn humble peppers into an unforgettable feast? Let’s dive into creating a dish that will quickly become a beloved staple in your culinary repertoire.
Table of Contents
Why You’ll Love Stuffed Poblano Peppers
- Effortlessly Delicious: These stuffed poblanos are surprisingly simple to make, yet they deliver a complex, savory flavor profile that will impress everyone.
- Crowd-Pleaser: Perfect for a family dinner or entertaining guests, this dish is hearty, comforting, and universally loved. It brings a taste of authentic Mexican cuisine to your table.
- Customizable Comfort: Easily adapt the filling to your preferences, whether you prefer ground chicken, black beans, or a mix of your favorite cheeses. It’s versatile and always satisfying.
- Rich & Flavorful: Tender, smoky poblano peppers encase a perfectly seasoned ground beef and cheese filling, all simmered in a luscious enchilada sauce. Each bite is pure culinary delight.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil, plus extra for roasting
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound lean ground beef (85/15 or 90/10)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano (preferably Mexican oregano)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 ounces Monterey Jack cheese, thinly sliced (about 8 thin slices)
- 4 ounces sharp Cheddar cheese, thinly sliced (about 8 thin slices)
- 1 (15 ounce) can red enchilada sauce, mild or medium
- ¼ cup shredded sharp Cheddar cheese, for topping
- Fresh cilantro, chopped, for garnish (optional)
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside. This preparation ensures your peppers won’t stick and makes cleanup easier after baking.
Step 2:
Roast the poblano peppers using your preferred method. You can place them directly over a gas flame, under a broiler, or on a baking sheet drizzled with a little olive oil, turning until the skins are charred and blistered. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. This steaming process helps loosen the skins for easy peeling.
Step 3:
Once cooled enough to handle, carefully peel off the charred skins from the poblanos. Make a slit lengthwise down each pepper, remove the seeds and membranes, being careful to keep the peppers as whole as possible for stuffing. Set the prepared peppers aside.
Step 4:
While the peppers cool, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 5:
Add the ground beef to the skillet with the onion and garlic. Cook, breaking it apart with a spoon, until it is browned and crumbly, which typically takes 5 to 7 minutes. Drain any excess grease from the skillet to prevent a greasy final product.
Step 6:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper into the beef mixture. Cook for 1-2 minutes, allowing the spices to toast and become fragrant. Taste and adjust seasonings as needed for your preference.
Step 7:
Lay the prepared poblano peppers flat in your baking dish. Evenly divide the ground beef mixture among the peppers, stuffing them generously. On top of the beef, layer the thin slices of Monterey Jack and sharp Cheddar cheese.
Step 8:
Pour the enchilada sauce evenly over the stuffed poblano peppers, ensuring they are well-coated. Cover the baking dish tightly with aluminum foil to help steam the peppers and melt the cheese effectively.
Step 9:
Bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and sprinkle the remaining ¼ cup of shredded sharp Cheddar cheese over the top of the peppers. This adds a beautiful golden crust.
Step 10:
Continue baking uncovered for another 45 minutes, or until the peppers are tender, the cheese is bubbly and melted, and the sauce is fragrant. The additional baking time allows the flavors to meld beautifully.
Step 11:
Carefully remove the baking dish from the oven. Let the stuffed poblano peppers rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, if desired, for a burst of color and freshness.
Serving and Storage Tips
Serve your Stuffed Poblano Peppers hot, fresh out of the oven, for the best flavor and texture. Garnish generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime. They pair beautifully with a side of Mexican rice, black beans, or a simple green salad.Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the peppers have cooled completely before refrigerating to maintain freshness and prevent sogginess.To reheat, place them in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until thoroughly heated through. You can also microwave individual portions for a quicker option, though the oven method helps retain a better texture. Avoid over-microwaving to prevent a rubbery texture.
Helpful Notes
- Proper Poblano Roasting is Key: Don’t skip or rush the roasting and steaming step for your poblanos. This process softens the peppers, makes them easier to peel, and enhances their smoky flavor, preventing a tough or bitter bite.
- Prevent Watery Filling: If you add extra vegetables like corn or black beans, ensure they are well-drained before mixing into the beef. Excess moisture can make the filling watery and the peppers soggy.
- Cheese Choices: While Monterey Jack and Cheddar are classic, feel free to experiment with other melting cheeses like Oaxaca, Colby, or even a touch of cream cheese for extra richness in your filling.
- Make it Vegetarian: Easily transform this recipe by substituting the ground beef with a mixture of cooked black beans, corn, rice, and extra spices. You can also add sautéed mushrooms for a meatier texture.
- Spice it Up: For an extra kick, finely mince half a jalapeño or serrano pepper and add it with the garlic to the ground beef mixture. A pinch of cayenne pepper also works wonders.
Conclusion
Our Stuffed Poblano Peppers recipe truly stands out as a culinary gem, offering a perfect blend of smoky heat, savory meat, and gooey cheese. It’s a dish that warms the soul and delights the palate, proving that comfort food can also be incredibly flavorful. This recipe is your ticket to an authentic Mexican-inspired meal that’s both impressive and approachable.We poured our heart into crafting this ultimate guide for you, and we hope you love it as much as we do! Please take a moment to leave a comment below with your thoughts, rate the recipe with five stars, and share your delicious creations on social media using #StuffedPoblanoPerfection. Your feedback and shares truly help our community grow!
Stuffed Poblano Peppers An Ultimate Mexican Comfort Food
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil plus extra for roasting
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 pound lean ground beef 85/15 or 90/10
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano preferably Mexican oregano
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 4 ounces Monterey Jack cheese thinly sliced (about 8 thin slices)
- 4 ounces sharp Cheddar cheese thinly sliced (about 8 thin slices)
- 1 15 ounce can red enchilada sauce, mild or medium
- ¼ cup shredded sharp Cheddar cheese for topping
- Fresh cilantro chopped, for garnish (optional)
Instructions
Step 1:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside. This preparation ensures your peppers won’t stick and makes cleanup easier after baking.
Step 2:
- Roast the poblano peppers using your preferred method. You can place them directly over a gas flame, under a broiler, or on a baking sheet drizzled with a little olive oil, turning until the skins are charred and blistered. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. This steaming process helps loosen the skins for easy peeling.
Step 3:
- Once cooled enough to handle, carefully peel off the charred skins from the poblanos. Make a slit lengthwise down each pepper, remove the seeds and membranes, being careful to keep the peppers as whole as possible for stuffing. Set the prepared peppers aside.
Step 4:
- While the peppers cool, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 5:
- Add the ground beef to the skillet with the onion and garlic. Cook, breaking it apart with a spoon, until it is browned and crumbly, which typically takes 5 to 7 minutes. Drain any excess grease from the skillet to prevent a greasy final product.
Step 6:
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper into the beef mixture. Cook for 1-2 minutes, allowing the spices to toast and become fragrant. Taste and adjust seasonings as needed for your preference.
Step 7:
- Lay the prepared poblano peppers flat in your baking dish. Evenly divide the ground beef mixture among the peppers, stuffing them generously. On top of the beef, layer the thin slices of Monterey Jack and sharp Cheddar cheese.
Step 8:
- Pour the enchilada sauce evenly over the stuffed poblano peppers, ensuring they are well-coated. Cover the baking dish tightly with aluminum foil to help steam the peppers and melt the cheese effectively.
Step 9:
- Bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and sprinkle the remaining ¼ cup of shredded sharp Cheddar cheese over the top of the peppers. This adds a beautiful golden crust.
Step 10:
- Continue baking uncovered for another 45 minutes, or until the peppers are tender, the cheese is bubbly and melted, and the sauce is fragrant. The additional baking time allows the flavors to meld beautifully.
Step 11:
- Carefully remove the baking dish from the oven. Let the stuffed poblano peppers rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, if desired, for a burst of color and freshness.
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 447 kcal |
| Fat | 29g |
| Carbohydrates | 19g |
| Protein | 29g |
| Sugar | 5g |
| Fiber | 6g |
| Sodium | 541mg |
Frequently Asked Questions (FAQ)
What are some common mistakes when making stuffed poblano peppers?
One common mistake is not properly roasting and peeling the poblanos. This can leave them tough and difficult to eat. Another error is overstuffing the peppers, which can cause them to burst or make the filling cook unevenly.Finally, under-seasoning the filling is a frequent oversight. Ensure you taste and adjust the spices before stuffing for the best flavor.
How do you prepare poblano peppers for stuffing?
To prepare poblanos for stuffing, first, you need to roast them. This can be done by charring them over an open flame, under a broiler, or in a hot oven until the skin is blistered. Once roasted, place them in a bowl and cover tightly with plastic wrap for about 10-15 minutes to steam.This steaming helps loosen the skin, making it easier to peel. After peeling, carefully remove the stems and seeds, then gently pat the peppers dry before filling.
How do you keep stuffed poblanos from being soggy?
To prevent soggy stuffed poblanos, ensure your filling isn’t overly wet. If using ingredients like canned tomatoes or beans, drain them thoroughly. Also, properly roasting and slightly drying the poblano peppers before filling helps them hold their shape and prevents them from releasing too much water during baking.Avoid overcooking the peppers in the final baking step, as this can break down their structure and make them watery.
Do raw poblano peppers need to be refrigerated?
Yes, fresh, raw poblano peppers should be stored in the refrigerator. Place them in a plastic bag or crisper drawer. This will help them stay fresh and firm for up to a week. Do not wash them until you are ready to use them to prolong their shelf life.
