Name: Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 4 medium fresh poblano peppers; 1 tablespoon olive oil; 1 medium onion, diced; 1 clove garlic, minced; 1 pound lean ground beef; 1 tablespoon chili powder; 1 teaspoon ground cumin; salt and ground black pepper to taste; 4 thin slices Cheddar cheese, cut into strips; 4 thin slices Monterey Jack cheese, cut into strips; 1 (15 ounce) can enchilada sauce (such as Hatch®); 0.25 cup shredded Cheddar cheese

Stuffed Poblano Peppers

4.9

(14)

13 Reviews

1 Photo

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.

Recipe by Laura Trowbridge

Updated on February 10, 2022

Prep Time:

20 mins

Cook Time:

1 hrs 20 mins

Total Time:

1 hrs 40 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices Cheddar cheese, cut into strips
4 thin slices Monterey Jack cheese, cut into strips
1 (15 ounce) can enchilada sauce (such as Hatch®)
¼ cup shredded Cheddar cheese

Directions

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.
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 powder, 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 shredded 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 (per serving)

447	Calories
29g	Fat
19g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 447
% Daily Value *
Total Fat 29g	37%
Saturated Fat 12g	58%
Cholesterol 91mg	30%
Sodium 541mg	24%
Total Carbohydrate 19g	7%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 29g
Vitamin C 84mg	418%
Calcium 222mg	17%
Iron 4mg	23%
Potassium 911mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.