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Three stuffed poblano peppers on a gray plate with melted cheese and chopped cilantro, surrounded by diced tomatoes and lime wedges.

Stuffed Poblano Peppers

Smoky, cheesy stuffed poblano peppers with a savory meat-and-rice filling. Inspired by a Mexico City street vendor and perfected over years of testing, these peppers are easy enough for weeknights and impressive enough for company.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Creme de la crumb Recipes, La creme de la crumb, Recipes with chilli peppers
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 6 peppers
Calories: 320kcal
Cost: $12

Equipment

  • 1 Gas burner or broiler (For charring poblanos)
  • 1 9x13 inch baking dish (Oven-safe)
  • 1 Sharp knife (For slicing peppers)
  • 1 Cutting board
  • 1 Large skillet (For cooking filling)
  • 1 Mixing bowl (For combining filling)

Ingredients

  • 6 large - poblano peppers
  • 1 lb ground beef or chicken - see protein swaps
  • 1 cup shredded Monterey Jack cheese - plus more for topping
  • 1 medium white onion - chopped
  • 2 medium roma tomatoes - chopped
  • 3 cloves garlic - minced
  • 1 cup cooked - long-grain white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • ¼ cup chopped fresh cilantro
  • 1 lime - juiced
  • ½ cup chicken broth
  • ½ teaspoon salt - or to taste
  • ¼ teaspoon black pepper - or to taste

Instructions

  • Char the poblano peppers on all sides until blackened
    Two charred poblano peppers in a white bowl, blackened and blistered from roasting.
  • Brown meat with onions, garlic, rice, tomatoes, and spices
    A cast-iron skillet of cooked rice and meat filling mixed with diced tomatoes, bell peppers, and fresh herbs.
  • Fill each peeled pepper with the cooled savory mixture
    A baking tray with four stuffed poblano peppers topped with melted cheese, while a hand sprinkles fresh cilantro over them.
  • Top stuffed peppers with cheese and pour broth into dish
    Three stuffed poblano peppers on a white plate with a cheesy topping, garnished with fresh cilantro and diced red onion.
  • Bake until golden, then garnish and serve immediately
    Three stuffed poblano peppers on a gray plate with melted cheese and chopped cilantro, surrounded by diced tomatoes and lime wedges.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 280g | Calories: 320kcal (16%) | Carbohydrates: 20g (7%) | Protein: 22g (44%) | Fat: 17g (26%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg (22%) | Sodium: 620mg (27%) | Potassium: 558mg (16%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 850IU (17%) | Vitamin C: 65mg (79%) | Calcium: 250mg (25%) | Iron: 2mg (11%)
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