Ah, the joy of biting into a perfectly stuffed pepper—it’s like a hug wrapped in a slightly spicy, smoky blanket. I first tried stuffed poblanos at a tiny hole-in-the-wall in Austin, where the chef swore by his secret ingredient, which he never revealed. But this version, with creamy avocado and an explosion of flavors, might even top that.
Steps
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a large baking sheet. Place the halved and cleaned poblano peppers on the baking sheet in a single layer, ensuring they do not overlap. Bake them for 10-15 minutes while you prepare the filling.
- In a large skillet, combine ground beef (or your choice of meat) and cooked rice. Season the mixture with cumin, chili powder, and garlic powder, and sauté over medium heat for 5-8 minutes until the meat is fully browned and cooked through.
- Add black beans, corn, diced tomatoes, and green chiles to the skillet. Continue cooking the mixture for an additional 1-2 minutes until everything is heated through.
- Spoon the prepared filling into the prebaked poblano pepper halves. Sprinkle grated cheese on top of each stuffed pepper, then return them to the oven and bake for about 10 more minutes, or until the peppers are tender and the cheese has melted.
- Allow the stuffed peppers to cool slightly before serving to ensure they are easy to handle and enjoy.
Ingredients
- 4 poblano peppers, halved and seeds/membranes removed
- 1 pound lean ground beef or chorizo
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup cooked long grain white rice
- ½ cup canned black beans, drained
- ½ cup corn, either frozen or canned, drained
- 1 can (15 ounces) fire roasted diced tomatoes, drained
- 1 can (4 ounces) diced green chiles
- ½-1 cup grated mozzarella or Mexican-blend cheese
Nutritional Values
Calories: 1224 kcal | Carbohydrates: 96 g | Protein: 128 g | Fat: 40 g | Saturated Fat: 16 g | Trans Fat: 8 g | Cholesterol: 312 mg | Sodium: 1144 mg | Potassium: 2864 mg | Fiber: 16 g | Sugar: 8 g | Vitamin A: 2112 IU | Vitamin C: 384 mg | Calcium: 552 mg | Iron: 16 mg
FAQ
- Are Poblano Peppers Nutritious?
- Yes, poblano peppers are quite nutritious. They are low in calories, containing just 13 per cooked pepper, and have almost no fat. They also offer a small amount of protein and carbohydrates, along with fiber, iron, and vitamin A.
- How Spicy Are Poblano Peppers?
- Poblano peppers have a mild heat level, scoring between 1,000 and 1,500 on the Scoville heat scale. This makes them significantly milder than jalapenos, which range from 2,500 to 8,000 units. For those preferring less heat, green poblanos are a better choice, as red ones tend to be hotter.
- What Is the Best Way to Soften Poblano Peppers for Stuffing?
- To soften poblano peppers before stuffing, you can bake them in the oven for 10-15 minutes. Alternatively, boiling them for a couple of minutes or roasting them until the skin blisters, then peeling off the skin, can also make them more tender.
- Can I Use a Substitute for Poblano Peppers in This Recipe?
- Yes, if you don’t have poblano peppers, you can substitute them with bell peppers or hatch chiles. However, keep in mind that the flavor and heat level may vary with different pepper types.
- What Types of Meat Work Well in Stuffed Poblano Peppers?
- This recipe is versatile with meat choices. Ground beef, chorizo, ground chicken, ground turkey, or even spicy Italian sausage can be used. The spicy Italian sausage or chorizo are particularly flavorful options.
Tips
- Pre-cook the poblano peppers by baking them for 10-15 minutes to soften them before stuffing. This will make them easier to eat once fully cooked.
- To remove the skin from the poblano peppers, roast them at 450 degrees until the skin darkens and blisters. Cover them to steam, and then peel off the skin once cooled.
- Experiment with different meats such as ground beef, chorizo, or even spicy Italian sausage to find your preferred flavor profile for the stuffing.
- Use ready-cooked rice to save time and simplify the preparation process.
Equipment
- Large Baking Sheet: A large baking sheet is necessary for roasting the poblano peppers in the oven.
- Large Skillet: A large skillet is needed to cook the ground beef and rice mixture.
