Description

Stuffed poblano peppers are a dish that fuses rich, smoky flavors with an array of ingredients, creating a meal that is both hearty and nutritious. This beloved dish originates from Mexican cuisine, where poblano peppers—known for their mild spice—are roasted and filled with various fillings, such as meats, cheeses, beans, and grains. Versatile and highly customizable

Ingredients

Scale

4 large poblano peppers, roasted and peeled
1 pound ground beef or ground turkey (for a vegan version, substitute with crumbled tofu or quinoa)
1 cup cooked rice (white, brown, or quinoa)
1 cup shredded cheese (vegan cheese alternatives are also great)
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef or tofu over medium heat until browned. Add the onions and garlic and sauté until they are soft and translucent.
Stir in the cumin, smoked paprika, rice, and half of the cheese. Season with salt and pepper.
Carefully stuff each roasted poblano pepper with the filling mixture and place them in a greased baking dish.
Top the peppers with the remaining cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Notes

One of the great things about stuffed poblano peppers is that they can be adapted to suit different tastes and dietary preferences. Below are some popular variations: