Easy Stuffed Poblanos Recipes

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STUFFED POBLANOS



Stuffed Poblanos image

Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 11

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Roasted Cauliflower with Paprika, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.

Nutrition Facts : Calories 327 g, Fat 10 g, Fiber 10 g, Protein 17 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!

Provided by Amy Nash

Categories     Dinner

Time 37m

Number Of Ingredients 17

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
  • While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
  • Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
  • Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
  • Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Nutrition Facts : ServingSize 4 g, Calories 567 kcal, Carbohydrate 41 g, Protein 43 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 906 mg, Fiber 8 g, Sugar 4 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced
3 medium yellow onions, finely diced
6 sprigs fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

EASY STUFFED POBLANOS



Easy Stuffed Poblanos image

My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

SOUTHWEST STUFFED POBLANO PEPPERS



Southwest Stuffed Poblano Peppers image

Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you'll ever taste!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 9

4 poblano peppers (halved and seeds/membranes removed)
1 pound lean ground beef (OR chorizo, see note 2)
1 teaspoon each ground cumin, chili powder, garlic powder
1 cup cooked long grain white rice (see note 1)
½ cup canned black beans (drained)
½ cup frozen or canned corn (drained)
1 15-ounce can fire rosted diced tomatoes (drained)
1 4-ounce can diced green chiles
½-1 cup grated mozzarella OR Mexican-blend cheese

Steps:

  • Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
  • Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
  • Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 16 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 143 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that's sure to get rave reviews!

Provided by Sara Welch

Categories     Main

Time 45m

Number Of Ingredients 12

6 large poblano peppers (cut a slice off lengthwise, then remove seeds and ribs )
1 teaspoon vegetable oil
1 pound ground beef (I use 90% lean)
1 teaspoon minced garlic
1 packet taco seasoning
1 cup cooked white rice
1 cup black beans (rinsed and drained)
1/2 cup corn kernels (thawed from frozen)
15 ounce can petite diced tomatoes
1 1/2 cups shredded Monterey Jack cheese (divided use)
2 tablespoons chopped cilantro
cooking spray

Steps:

  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
  • Bake the peppers for 10-15 minutes or until softened.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
  • Add the garlic and cook for 30 seconds.
  • Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
  • Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
  • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.

Nutrition Facts : Calories 347 kcal, Carbohydrate 33 g, Protein 19 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 646 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

STUFFED POBLANOS



Stuffed Poblanos image

This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.

Provided by fire1676

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 4

Number Of Ingredients 9

1 pound ground turkey
1 (4 ounce) can chopped green chilies
2 teaspoons taco seasoning mix
4 ounces cream cheese
½ cup salsa
2 green onions, chopped
1 pinch salt
3 ounces shredded Monterey Jack cheese
4 poblano peppers

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
  • Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
  • Add stuffing to peppers and place in a baking pan.
  • Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 8.4 g, Cholesterol 133.7 mg, Fat 25.2 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 939.8 mg, Sugar 3.4 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Stuffed Poblano Peppers are so easy to make for a flavor packed, family favorite dinner! These peppers are filled with shredded chicken, cheese, corn, black beans, and salsa!

Provided by Nichole

Categories     Main Course

Time 55m

Number Of Ingredients 12

4 Large Poblano Peppers (or 6 medium)
2 Cups Shredded Cooked Chicken
1/2 Cup Black Beans
1/2 Canned or Frozen Corn Kernels (Drained)
2 Cups Salsa Verde (Red salsa is fine also)
4 Ounces Cream Cheese (Softened)
1 teaspoons Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1/2 teaspoon Cumin
Salt & Pepper, (to taste)
2 Cups Shredded Monterey Jack Cheese

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish large enough to hold the peppers lightly with non-stick spray.
  • Add the whole poblanos to the prepared pan and roast for 20 minutes until becoming soft. Remove the poblanos from the pan to a cutting board.
  • Meanwhile, add the shredded chicken, beans, corn, salsa, cream cheese, seasonings, and one Cup of the cheese to a large bowl and stir to combine.
  • Cut a slit down the length of each pepper to make a pocket, being careful not to slice all the way through and use a spoon to scoop out and discard the seeds.
  • Fill each poblano up equally with the chicken mixture, then sprinkle on the remaining shredded cheese.
  • Return the filled peppers to the baking sheet and into the preheated oven for 15-20 minutes until the cheese has melted

Nutrition Facts : ServingSize 1 Pepper, Calories 295 kcal, Carbohydrate 13 g, Protein 21 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 956 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g

BOBBY FLAY STUFFED POBLANO PEPPERS



Bobby Flay Stuffed Poblano Peppers image

Bobby Flay Stuffed Poblano Peppers. Very similar to stuffed jalapeno or stuffed bell pepper. These Stuffed Poblano Peppers are delicious and full of flavors. i

Provided by Imen Dridi

Categories     Dinner

Time 1h20m

Number Of Ingredients 18

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar (sugar powder)
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and diced
3 large cloves garlic, minced
3 medium yellow onions, diced
6 sprigs of fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, seasoned
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375°F and line a baking pan with parchment paper.
  • Place the tomato halves with flesh-side up in a single layer in the prepared baking sheet.
  • In a medium-sized bowl, combine 4 tablespoons of extra virgin olive oil, 1 tablespoon confectioners' sugar, red pepper flakes, and 2 teaspoons of kosher salt.
  • Pour the mixture evenly over the tomato halves, then transfer the baking pan to the oven.
  • Roast the tomatoes for about 35 to 40 minutes or until tender.
  • Heat a large frying pan and over high heat and add 1 tablespoon of canola oil.
  • once the oil is heated and begins to smoke lightly, add half of the poblanos and cook and flip consistently until tenderize without making them mushy.
  • Using a slotted spoon, transfer the peppers to a baking sheet with the cavity side up.
  • Repeat this process until you finish with all of the canola oil and poblanos amount.
  • Season with salt and set aside, you can sprinkle with ground black pepper.
  • In a large skillet, heat the 3 tablespoons of olive oil with thyme (with stem).
  • Keep cooking the thyme in the olive oil until becomes crispy.
  • Use a slotted spoon to remove the thyme sprigs, then season with salt and set aside to cool.
  • Add the bell peppers to the same frying pan and season with salt.
  • Reduce the heat to high and cook the bell peppers, stirring with a wooden spoon until the peppers brown slightly but are still slightly firm, it will take between 3 to 5 minutes.
  • Use a slotted spoon to remove all the bell peppers and transfer them to a medium bowl.
  • Add one more tablespoon of olive oil to the frying pan and heat until it begins to smoke lightly.
  • decrease the heat to medium-low then add the garlic and onions.
  • Season with salt and pepper and cook until the onions are lightly brown and tender for about 8 to 10 minutes.
  • Once the onions and garlic are cooked, remove them from heat and add them to the bell pepper's bowl.
  • Add the roasted tomatoes halves to the pepper and onion mixture.
  • Chop the basil leaves and stir into the mixture (onion/bell pepper mixture) with the vinegar(you can use red/white wine) and mozzarella.
  • Pull the thyme leaves off the stems and add to the mixture.
  • Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the panko breadcrumbs, Parmesan, and about 4 tablespoons of melted butter.
  • Stuff each pepper half with the mixture(onions/bell pepper mixture), and then top with the breadcrumb mixture.
  • Transfer the peppers to the oven and bake for 10 to 12 minutes, until the breadcrumbs are golden brown.
  • Arrange the baked Stuffed Poblano Peppers on a platter and drizzle with the balsamic vinegar to serve.

Nutrition Facts : Calories 314 cal

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

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Servings 6


EASY STUFFED POBLANOS RECIPE: HOW TO MAKE IT
2020-09-05 Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro. Test Kitchen tips.
From stage.tasteofhome.com
Cuisine North America, Mexican
Total Time 25 mins
Category Dinner
Calories 312 per serving


EASY STUFFED POBLANO PEPPERS (DF) | FOODTALK
2020-10-14 Easy Stuffed Poblano Peppers! These poblano peppers are filled with delicious Southwestern flavors like corn, black beans, chicken and ground cumin, and finished with a creamy dairy-free sauce.What You Need To Know About Poblano Peppers: The poblano is a mild green chili that, when dried, is called ancho chile. Generally, they are mild in flavor but, at …
From foodtalkdaily.com
Servings 4
Total Time 55 mins


EASY STUFFED POBLANOS - NEWEST RECIPES
2018-10-25 Easy Stuffed Poblanos. Recipe Submitted by maryjosh on 10/25/2018 ; Rating: 10.00. 1 votes Add to Cookbook; Share: 1. Tweet. Ingredients List. 1/2 pound Italian turkey sausage links, casings removed; 1/2 pound lean ground beef (90% lean) 1 package (8.8 ounces) ready-to-serve Spanish rice; 4 large poblano peppers ; 1 cup enchilada sauce; 1/2 cup …
From completerecipes.com
10/10


EASY CHILE RELLENO RECIPE - HILDA'S KITCHEN BLOG
2021-09-23 You'll love this easy and versatile Chile Relleno Recipe! Poblano peppers are stuffed with leftover smoked brisket (or use pulled pork, ground beef, or cheese). The stuffed poblanos are then coated in flour and a fluffy egg batter and fried until golden brown. The Chile Rellenos are served over Salsa Rojas, a made-from-scratch spicy red sauce.
From hildaskitchenblog.com
5/5 (5)
Total Time 45 mins
Category Dinner, Main Course, Main Dish
Calories 450 per serving


EASY STUFFED POBLANOS – NUTRICHEF KITCHEN
EASY STUFFED POBLANOS. ½ lb Italian turkey sausage links, casings removed. ½ lb lean ground beef (90% lean) 1 package (8.8 oz) ready-to-serve Spanish rice 4 large poblano peppers 1 cup enchilada sauce ½ cup shredded Mexican cheese blend Minced fresh cilantro, optional Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, …
From nutrichefkitchen.com


EASY STUFFED POBLANOS RECIPES
Steps: Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions.
From tfrecipes.com


BEST STUFFED POBLANO PEPPERS RECIPE - ALL INFORMATION ...
Easy Stuffed Poblanos Recipe: How to Make It tip www.tasteofhome.com. Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 …
From therecipes.info


20 NO-PROBLEMO POBLANO PEPPER RECIPES - FOOD.COM

From food.com


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