Poblano Pepper Recipes

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Chorizo sausage, rice, green chiles, and tons of vegetables are stuffed into poblano peppers and baked into one big dishful of deliciousness.

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

Pork and poblano tacos with kiwi salsa and lime crema.

The traditional sloppy Joe goes south of the border in this tangy, flavorful sandwich filling.

This colorful corn salad mixes grilled corn with peppers, spices, and lime juice.

Poblano peppers are stuffed with a simple blend of chorizo, black beans, corn, and basil in this easy baked recipe.

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Move over corned beef, because there's a new hash in town! If you like hash, you are going to love this version made with ground beef instead of corned. Making a hash is basically a 3-step process: frying your meat and potatoes, adding onions and mushrooms, and then adding quick-cooking vegetables like peppers. But take a look in the fridge and use any ingredients you'd like because in the game of hash, whoever has the most ingredients wins! Top with a cayenne-dusted poached egg and green onions if you'd like.

This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.

Mexican-inspired barbacoa using beef brisket in the Instant Pot® is so tender and delicious. Use the meat for tacos or a burrito bowl and top with sautéed poblano pepper and onion along with your favorite toppings to complete the meal. This recipe is a great for make ahead/meal prep too. Serving options: corn tortillas, warmed; or your favorite Mexican rice, or cilantro-lime rice. Garnish with chopped cilantro, limes, salsa, sliced and diced avocado, and queso fresco.

If you like stuffed bell peppers, chances are you'll absolutely love these spicy twists on the satisfying favorite.