stuffed poblano peppers recipe

Written ByJenny Smyth Posted on
stuffed poblano peppers recipe
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The Best stuffed poblano peppers recipe

I’ve been making stuffed poblano peppers for years, and they’re always a hit with my family. This recipe is a staple in our household, and I love how it’s a great way to use up fresh peppers.

The dish is originally from Mexico, where it’s known as ‘chiles rellenos.’ It’s a simple yet flavorful recipe that’s perfect for any occasion.

I like to serve it at family gatherings and potlucks, and everyone always asks for the recipe. The key to this dish is using fresh, high-quality ingredients, especially the poblanos.

You want them to be firm but slightly yielding to the touch. I also like to use a combination of cheese, meat, and vegetables to add depth and texture.

This recipe is not only delicious but also relatively healthy, making it a great option for weeknight meals or special occasions.

Stuffed Poblano Peppers

Stuffed Poblano Peppers

4.6 from 1816 votes

Roasted poblano peppers filled with a savory mixture of seasoned ground beef, rice, and melted cheese, then baked in a tangy tomato sauce. This dish offers a satisfying blend of smoky, spicy, and rich flavors.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
1 tablespoon olive oil

For the Filling

1 pound ground beef
1 cup cooked white rice
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack cheese

For the Sauce

1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Place the poblano peppers on a baking sheet and roast for 10 to 12 minutes, turning once, until the skins are blistered and charred.
3Transfer the roasted peppers to a bowl and cover with plastic wrap.
4Let them steam for 10 minutes, then peel off the charred skins, make a slit along one side, and carefully remove the seeds and membranes.
5While the peppers steam, heat a large skillet over medium-high heat.
6Add the ground beef and cook for 5 to 7 minutes, breaking it up, until it is browned and no longer pink.
7Add the diced onion and minced garlic to the skillet.
8Cook for 3 to 4 minutes, stirring often, until the onion is softened and translucent.
9Stir in the cooked rice, cumin, smoked paprika, salt, and black pepper.
10Cook for 2 minutes, then remove from heat and let cool slightly before stirring in the shredded cheese.
11In a small saucepan, combine the tomato sauce, oregano, chili powder, and salt.
12Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally.
13Spread half of the tomato sauce over the bottom of a 9×13 inch baking dish.
14Stuff each roasted pepper with the beef and rice mixture, then place them seam-side up in the dish.
15Pour the remaining sauce over the stuffed peppers.
16Bake for 15 to 20 minutes, until the sauce is bubbly and the peppers are heated through.

🔧Equipment

Baking sheet
Large skillet
Mixing bowl
9×13 inch baking dish
Tongs
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 26g

📝Notes

For a milder dish, remove all seeds and membranes from the peppers. You can substitute ground turkey or chicken for the beef. Leftover filling can be used in tacos or quesadillas.

Watch Video Of How Stuffed Poblano Peppers Works

Stuffed poblano peppers are a versatile dish that works well for any occasion, from a quick weeknight meal to a festive dinner party. To store leftovers, place them in an airtight container in the refrigerator for up to three days.

Reheat them in the oven at 350 degrees for about 10 minutes, or in the microwave for a quicker option. I like to serve them with a side of Mexican rice, a simple salad, or warm tortillas.

They also pair nicely with a dollop of sour cream or a drizzle of crema. This recipe is always a good idea because it is flavorful, satisfying, and easy to adapt to what you have on hand.

My family looks forward to it every time, and I am sure yours will too.

❓ Frequently Asked Questions About Stuffed Poblano Peppers

1. Can I use a different type of pepper instead of poblano?

Yes, you can substitute poblano peppers with bell peppers or Anaheim peppers. Bell peppers are milder and have a sweeter taste, while Anaheim peppers have a similar mild heat. Just adjust roasting time as needed.

2. How do I roast poblano peppers without a gas stove?

You can roast poblano peppers under a broiler or on a baking sheet in a 400 degree oven. Place them on a foil lined sheet and broil for 5 to 7 minutes per side until the skin is charred. Then steam them in a covered bowl for 10 minutes before peeling.

3. Can I make stuffed poblano peppers ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance. Store them in the refrigerator covered with plastic wrap. When ready to bake, add a few extra minutes to the cooking time since they will be cold.

4. What cheese works best for the filling?

I recommend using a melting cheese like Monterey Jack, cheddar, or Oaxaca cheese. These melt smoothly and add a creamy texture. You can also mix in some cotija cheese for a salty kick.

5. How do I prevent the peppers from getting too soggy?

Make sure to roast and peel the peppers first, and pat them dry with a paper towel. Also, avoid overfilling them. Bake just until the cheese melts and the filling is hot, about 15 to 20 minutes.

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