Introduction

Welcome to a delicious recipe for homemade stuffed poblano peppers! If you’re a fan of spicy and cheesy dishes, then you’re in for a treat. These stuffed poblano peppers are bursting with flavor and are perfect for a hearty meal or a crowd-pleasing appetizer. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will impress your taste buds. So, let’s dive into the world of stuffed poblano peppers and discover the magic of this mouthwatering dish.

Ingredients

Before we begin, let’s gather all the ingredients we’ll need to make these delicious stuffed poblano peppers:

– 6 large poblano peppers

– 1 cup cooked rice

– 1 cup shredded cheddar cheese

– 1 cup cooked and shredded chicken

– 1/2 cup black beans, rinsed and drained

– 1/2 cup corn kernels

– 1/4 cup diced onion

– 2 cloves garlic, minced

– 1 teaspoon cumin

– 1/2 teaspoon chili powder

– Salt and pepper to taste

– Olive oil for drizzling

Steps

Now that we have all the ingredients ready, let’s dive into the step-by-step process of making these stuffed poblano peppers:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Place the poblano peppers on the baking sheet and drizzle them with olive oil. Make sure to coat them evenly.

3. Roast the peppers in the preheated oven for about 15 minutes, or until the skins are blistered and charred. Turn the peppers occasionally for even roasting.

4. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.

5. While the peppers are steaming, prepare the filling. In a large mixing bowl, combine the cooked rice, shredded cheddar cheese, shredded chicken, black beans, corn kernels, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Mix everything together until well combined.

6. After the peppers have steamed, carefully peel off the skins. Make a small vertical incision on each pepper and remove the seeds and membranes. Be gentle to avoid tearing the peppers.

7. Stuff each pepper with the filling mixture, making sure to distribute it evenly among all the peppers.

8. Place the stuffed peppers back on the baking sheet and return them to the oven for another 10-15 minutes, or until the filling is heated through and the cheese has melted and turned golden brown.

9. Remove the peppers from the oven and let them cool for a few minutes before serving.

Variations

While this recipe is already delicious as it is, feel free to get creative and customize it to your liking. Here are a few variations you can try:

1. Vegetarian Option: Skip the chicken and add extra veggies like diced zucchini, mushrooms, or spinach to the filling mixture.

2. Spicier Version: If you’re a fan of heat, add some diced jalapenos or a sprinkle of cayenne pepper to the filling mixture.

3. Seafood Twist: Substitute the chicken with cooked and shredded shrimp or crab for a delightful seafood twist.

Tips

Here are some helpful tips to ensure your stuffed poblano peppers turn out perfect every time:

1. Choose poblano peppers that are firm and have smooth skins. Avoid peppers with wrinkles or soft spots.

2. If you prefer a milder flavor, you can remove the seeds and membranes from the peppers before stuffing them.

3. Feel free to experiment with different types of cheese like Monterey Jack, pepper jack, or even feta for a unique flavor profile.

4. Leftover stuffed poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.

Conclusion

Congratulations! You’ve successfully mastered the art of making homemade stuffed poblano peppers. This flavorful dish is sure to become a favorite in your household and impress anyone lucky enough to try it. Whether you’re cooking for a special occasion or simply craving a delicious meal, these stuffed poblano peppers are a guaranteed crowd-pleaser. So, gather your ingredients, follow the steps, and get ready to enjoy a spicy, cheesy, and utterly satisfying culinary experience.

FAQs

Q: Can I use bell peppers instead of poblano peppers?

A: While poblano peppers have a unique flavor and mild heat, you can certainly use bell peppers as a substitute. Just keep in mind that the taste and spiciness will be different.

Q: Can I freeze the stuffed poblano peppers?

A: Yes, you can freeze the stuffed poblano peppers before baking them. Simply assemble the peppers with the filling, place them on a baking sheet, and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. When ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.

Q: Can I make the filling ahead of time?

A: Absolutely! The filling can be prepared in advance and stored in the refrigerator for up to 2 days. When you’re ready to make the stuffed poblano peppers, simply stuff the peppers with the pre-made filling and bake as instructed.

Q: Are stuffed poblano peppers spicy?

A: Poblano peppers are generally mild in heat, but their spiciness can vary. Removing the seeds and membranes from the peppers can further reduce the heat level. If you prefer a spicier version, you can add diced jalapenos or other hot peppers to the filling mixture.

[Homemade] Stuffed Poblano Peppers 🌶️🧀✨.

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Main Dish

Cuisine: Mexican

Difficulty: medium

🍽️

Servings

6

⏱️

Prep time

20 minutes

🔥

Cooking time

30 minutes

📊

Calories

345 kcal

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Delicious homemade stuffed poblano peppers filled with a flavorful mixture of rice, cheddar cheese, chicken, black beans, corn, and spices. These peppers are roasted to perfection, creating a spicy and cheesy dish that is perfect for any occasion.

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Ingredients

• 6 large poblano peppers
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1 cup cooked and shredded chicken
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for drizzling

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the poblano peppers on the baking sheet and drizzle them with olive oil. Roast in the oven for about 15 minutes until skins are blistered.
3. Let the peppers steam in a covered bowl for 10 minutes to facilitate peeling.
4. Prepare the filling by mixing cooked rice, cheddar cheese, chicken, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper in a bowl.
5. Peel off the skins of the peppers, remove seeds and membranes.
6. Stuff each pepper with the filling mixture.
7. Bake stuffed peppers in the oven for 10-15 minutes until heated through and cheese is melted.
8. Cool for a few minutes before serving.

Nutrition Facts

Calories: 345

Fat: 15

Carbohydrates: 32

Protein: 18

Sodium: 480

Fiber: 6

Sugar: 3