My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.

    Advertisement
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.

  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Cook's Notes:

Use either red or green enchilada sauce--your choice.

You can roast the poblano peppers under the broiler if you'd like.

These are really better if you prepare them one day and then bake and eat the next day.

Nutrition Facts

447 calories; protein 29g 58% DV; carbohydrates 18.8g 6% DV; fat 28.9g 44% DV; cholesterol 90.6mg 30% DV; sodium 541mg 22% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2019
Great as written! I can't wait to try this again with chicken and green sauce. Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2019
Great as written! I can't wait to try this again with chicken and green sauce. Read More
(2)
Rating: 5 stars
12/14/2019
Oh so delicious! Far better then regular chili relleno's! I added a slice of cream cheese for added richness. Read More
Rating: 5 stars
01/10/2020
The BF and company really liked this. I doubled all the seasonings and made the Enchlada sauce. I used a Mexican cheese blend and some leftover Queso Fresco didn't add any cheese to the top out of preference. There was a lot of meat mixture left but it will make great nachos or taco salad! Thank you for sharing! Read More
Advertisement
Rating: 4 stars
05/23/2020
I didn’t see a temp for the oven, so I did 350. I also recommend wearing gloves when working with the peppers. I used pepper jack cheese and a fiesta blend cheese. Lots of meat. Next time I might half the recipe and make 3 peppers, or keep as is and make 5! Great for breakfast with a fried egg on top. Read More
Advertisement