Stuffed Poblano Peppers Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
5 mins
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Total Time
55 mins
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Servings
4 peppers
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Calories
300 kcal
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Course
Main Course
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Cuisine
Mexican
Stuffed Poblano Peppers Recipe
Description
The Stuffed Poblano Peppers Recipe features medium-sized poblano peppers hollowed out and stuffed with a flavorful filling cooked on the stovetop. The filling combines diced tomatoes, onions, garlic, and spices sautéed until moisture evaporates, then mixed with shredded cooked chicken and shredded cheeses for creaminess and binding.
The stuffed peppers are baked at 400°F until softened and charred spots develop on the skin, which enhances their smoky flavor. The filling stays moist and rich due to the cheeses, while the poblano provides a mildly spicy vessel.
These peppers make a satisfying main course or a substantial side. They can be served alone or with simple accompaniments due to their filling complexity. Suitable for those looking for a dish with gentle heat and layered taste.
Handling poblano peppers with gloves is advised to avoid skin irritation. Leftovers keep well refrigerated for several days and can also be frozen after individually quick freezing to maintain shape and texture. Reheating is best done gently to preserve the cheeses' melt and pepper softness. Small or mixed-size peppers can be used with portion adjustment, and bell peppers can substitute to reduce spiciness.
Ingredients
- olive oil spray form
- 4 poblano pepper medium-sized, 1 pound total weight with refuse, 12 ounces cleaned weight
- 1 tablespoon olive oil
- 2 tomato medium, diced; 10 ounces
- ½ onion medium, diced; 4 ounces
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 2 cups chicken breast shredded; 10 ounces, cooked
- 1 cup mozzarella cheese shredded; 4 ounces, part-skim
- ½ cup cilantro chopped
- ½ cup sharp cheddar cheese shredded; 2 ounces
Instructions
- Preheat the oven to 400°F. Line a large, rimmed oven and broiler-safe baking sheet with foil and spray it with oil.
- Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.
- Prepare the filling: Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until the liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, mozzarella, and cilantro, mixing well.
- Divide the filling among the peppers, adding it from the top and pressing it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
- Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!).
- Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit.
- Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.
Notes
- Wear gloves to protect your hands when handling poblano peppers.
- You may add smoked paprika to the filling for extra flavor.
- If using smaller poblanos, increase the number to 8-10; mixed sizes also work.
- Bell peppers can replace poblanos for a milder dish.
- Store leftovers in the refrigerator for up to 4 days in a sealed container.
- Reheat gently in the microwave at 50% power or in a 350°F oven until heated through.
- Freeze by arranging peppers separated on a lined tray, then transferring to freezer bags; keep frozen up to 3 months.
- Thaw frozen peppers overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4peppers
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1stuffed poblano | |
| Calories | 300kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Sodium | 547mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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