Rating: 4.78 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

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

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  • 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; carbohydrates 18.8g; fat 28.9g; cholesterol 90.6mg; sodium 541mg. Full Nutrition
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Reviews (5)

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
(3)
9 Ratings
  • 5 star values: 7
  • 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
(3)
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
12/23/2020
It was a great recipe and I made it FODMAP approved so basically just eliminating the garlic and onions with all jack cheese. And I made both variations one night I made it with ground beef and four nights later I made it with shredded chicken. Yum! Read More
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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
Rating: 5 stars
08/27/2021
This is a great recipe for stuffed poblanos. I lined my baking dish with aluminum foil as it is not nonstick. Next time I make it I will wait until the last 15 minutes of baking before adding the shredded cheese on top. Read More
Rating: 5 stars
07/08/2021
Absolutely right about it being better the next day! The first day I thought it was just ok and not looking forward to the leftovers. They were wonderful after the first day, just added some shredded cheese on top and drizzled Mexican sour cream. I hope I can remember to wait until day two to eat. Never has the second day made such a difference before! Read More
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Rating: 5 stars
05/22/2021
Loved these! We substituted 97/3 ground turkey for 1/2 the meat as we prefer it that way. The 2nd time we used only a mexican blend shredded cheese as that was what we had. Worked well. The NEXT time, we made a few peppers and then made enchiladas. Put a slice of pepper in the wrap with the meat, cheese and some mexican rice. 1 pan of red enchilada sauce and 1 pan with green sauce. Doubled the recipe and fed a small army! Delish! Thanks for sharing! Read More
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