Stuffed Poblano Peppers Recipe
Roasted poblano peppers stuffed with a hearty, flavorful filling. A simple yet impressive dish bursting with smoky, cheesy, and slightly spicy goodness.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ pound ground beef or black beans for vegetarian
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice
- ¾ cup shredded cheese cheddar or Monterey Jack
- ½ cup canned diced tomatoes
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
Instructions
- Preheat oven: Set to 400°F (200°C). Line a baking sheet with foil.
- Roast peppers: Place poblanos on the sheet, drizzle with oil, and bake for 10 minutes, flipping halfway.
- Prepare filling: In a skillet, cook beef (or beans) with onion and garlic until browned.
- Season & mix: Add cumin, paprika, salt, pepper, tomatoes, and rice. Stir well.
- Stuff peppers: Slice poblanos lengthwise, remove seeds, and fill with the mixture.
- Add cheese & bake: Sprinkle cheese on top and bake for 10 minutes until melted.
- Garnish & serve: Drizzle lime juice, add cilantro, and dig in.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 60%
- Iron: 10%
- Calcium: 12%
- Potassium: 8%
- Vitamin A: 15%
Tips for Extra Flavor
- Char poblanos on an open flame for a smokier taste.
- Add corn or black beans for extra texture.
- Swap rice for quinoa for a protein boost.
- Mix in a little chipotle sauce for a deeper kick.