Stuffed Poblano Peppers
The stuffed peppers game can be boring and old hat, everyone basically uses a bell pepper fills it with boring ground beef and calls it a day. The poblano pepper is like a bell pepper but way more flavor. The bell pepper is like pop music, sure everyone likes it but there’s not much too it. Occasionally it will do something to surprise you but most of the time it’s just meh. The poblano pepper on the other hand is like an original songwriter who’s just about to hit it big. It has way more flavor and it has a slightly spicy kick to it (sometimes)
Poblano peppers are the perfect pepper, they have the tasty flavor of a chili pepper without the excruciating pepper burn. Although, sometimes they can pack a powerful burn if you’re not careful. So yes every time you bite into a raw poblano you do run the risk of possibly getting a spicy surprise, but the odds are low.
The pepper itself originates from the state of Puebla in Mexico, and it forms the crux of the famous Mexican dish Chile Relleno. The poblano is ubiquitous in Mexican cuisine so much so, that it’s dried too (see ancho chile).
I’ve made this dish before on the website, but this time I took a little bit of a different take on the dish. Instead of carnitas I had ground beef which I think actually suited the dish better. Cutting the peppers in half and using queso added an entirely different dimension to the dish making it much more satisfying.
I love this dish mainly because it’s so damn easy to make. You can sub in any kind of meat you want and if you have some cooked meat in the freezer you can skip some of the steps in this recipe and jump straight to the part where you smother things in cheese.
Recipe – Stuffed Poblano Peppers
Ingredients
2 Poblano Peppers
1 lb. Ground Beef
4 Tbsp. Queso Dip
1 Cup of Shredded Cheddar
2 Tsp. Garlic Powder
2 Tsp. Onion Powder
2 Tsp. Cumin
1 Tsp. Coriander
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Chili Powder
1/2 Tsp. Oregano
1/2 Tsp. Cayenne Pepper
1 Tbsp. Cooking Oil
1/2 Cup Diced Onion
Method
Heat the cooking oil in a heavy skillet, then add your diced onions.
After the onions soften, add your ground beef and all of your spices.
Brown the meat until it’s cooked all the way through.
Cut the poblano peppers in half, while removing the stems/seeds. Roast in the oven for about 5 to 10 minutes at 350F, to soften the peppers some but not all the way through.
On each pepper half scoop the meat onto the pepper (portion it so you have equal amounts across the four peppers).
Then add a tablespoon of queso to each pepper. Finish the pepper off with the shredded cheese.
Bake in the oven for 15 minutes at 350F, allowing the cheese to melt completely and the pepper to soften more.
Serve and Enjoy!
- 2 Poblano Peppers
- 1 lb. Ground Beef
- 4 Tbsp. Queso Dip
- 1 Cup of Shredded Cheddar
- 2 Tsp. Garlic Powder
- 2 Tsp. Onion Powder
- 2 Tsp. Cumin
- 1 Tsp. Coriander
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Tsp. Chili Powder
- 1/2 Tsp. Oregano
- 1/2 Tsp. Cayenne Pepper
- 1 Tbsp. Cooking Oil
- 1/2 Cup Diced Onion
- Heat the cooking oil in a heavy skillet, then add your diced onions.
- After the onions soften, add your ground beef and all of your spices.
- Brown the meat until it’s cooked all the way through.
- Cut the poblano peppers in half, while removing the stems/seeds. Roast in the oven for about 5 to 10 minutes at 350F, to soften the peppers some but not all the way through.
- On each pepper half scoop the meat onto the pepper (portion it so you have equal amounts across the four peppers).
- Then add a tablespoon of queso to each pepper. Finish the pepper off with the shredded cheese.
- Bake in the oven for 12 minutes at 350F, allowing the cheese to melt completely and the pepper to soften more. (Depending on how you like your pepper, you can cook it less)
- Serve and Enjoy!
