Description
Cheesy Stuffed Poblano Peppers with Enchilada Sauce
Ingredients
4 large poblano peppers
1 lb ground beef or ground turkey
1 cup cooked rice
1 small onion, finely diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup shredded Monterey Jack or cheddar cheese
1 1/2 cups enchilada sauce (homemade or store-bought)
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Directions
Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 10 minutes, turning halfway, until the skin is slightly blistered. Let them cool, then carefully cut a slit in each pepper and remove the seeds. Set aside.
Prepare the Filling: Heat olive oil in a skillet. Sauté onions and garlic until fragrant. Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned. Stir in the cooked rice and half the shredded cheese.
Stuff the Peppers: Fill each roasted poblano pepper with the beef and rice mixture. Place them in a baking dish.
Add the Sauce and Bake: Pour enchilada sauce around the peppers in the baking dish. Top each pepper with the remaining cheese. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil and bake for an additional 10 minutes to melt and brown the cheese.
Serve: Garnish with fresh cilantro and serve hot with the sauce spooned over the peppers.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your poblano peppers are firm and glossy. Roasting them is key for flavor and easier peeling; if the skin doesn’t blister easily, place them under the broiler for a few minutes. When making the filling, drain any excess fat from the cooked ground meat to prevent a greasy texture. When stuffing, use a spoon to gently pack the mixture, but avoid overfilling to prevent bursting. For the bake, covering with foil ensures the peppers steam and become tender, while the final uncovered bake creates the perfect bubbly, golden cheese topping.
Serving Suggestions
These stuffed poblanos are a complete meal but pair wonderfully with light, refreshing sides. Serve over a bed of crisp romaine lettuce for a deconstructed salad effect. A dollop of cool sour cream or Mexican crema balances the richness. For a heartier plate, add refried beans, Mexican rice, or a simple corn and black bean salad. Don’t forget warm tortillas or tortilla chips for scooping up every last bit of the savory enchilada sauce.
How-to Summary
In summary, this dish involves four main actions: roast and prep the peppers, cook and season the meat filling, stuff the peppers, and bake them with sauce and cheese. The process transforms simple ingredients into a flavorful, cheesy, and satisfying baked dinner perfect for a family meal or entertaining.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time? Yes. You can assemble the stuffed peppers in the baking dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
What’s a good vegetarian substitute for the ground meat? Use a plant-based ground “meat” alternative, or a mixture of black beans, corn, and diced mushrooms sautéed with the same spices.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for 1-2 minutes.
Are poblano peppers very spicy? Poblanos are generally mild, but heat can vary. For a completely mild dish, you can substitute bell peppers. For more heat, add a diced jalapeño to the filling.
Can I freeze these? It’s best to freeze before baking. Assemble the stuffed peppers in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
Common Mistakes to Avoid
- Not roasting the peppers first: Skipping this step results in a tougher pepper with less flavor.
- Overfilling the peppers: This causes them to split open during baking, losing their shape.
- Using raw rice in the filling: Always use cooked rice, as raw rice won’t have time to cook through.
- Skipping the covered bake time: Baking covered is essential for steaming the peppers to perfect tenderness.
- Forgetting to season the filling adequately: Taste your meat mixture before stuffing and adjust salt and spices.
Conclusion
These Cheesy Stuffed Poblano Peppers are a fantastic way to enjoy a restaurant-quality Mexican-inspired meal at home. The combination of roasted peppers, savory filling, and melted cheese in a rich enchilada sauce is consistently delicious and crowd-pleasing. By following the detailed guide and avoiding common pitfalls, you can master this impressive yet straightforward dish. It’s a versatile recipe that invites customization, making it a reliable favorite for any night of the week.