Have you ever tasted something so unexpectedly delightful that it just stops you in your tracks? That’s what these stuffed poblano peppers did for me last Tuesday.
They’re like a fiesta in your mouth—bold, spicy, and oh-so-satisfying. Picture this:
a soft, smoky pepper cradling a savory, cheesy filling. It’s comfort and excitement wrapped up in one delicious package.
Steps
- Preheat your oven to 350°F and lightly grease a large baking sheet. Place halved poblano peppers on the sheet, making sure they don’t overlap, and bake for 10-15 minutes.
- In a large skillet over medium heat, combine ground beef (or your preferred meat) with cooked rice. Season the mixture with cumin, chili powder, and garlic powder, then sauté for 5-8 minutes until the meat is fully cooked.
- Mix in the black beans, corn, diced tomatoes, and green chiles, and continue to cook for another 1-2 minutes.
- Fill the baked poblano pepper halves with the meat and rice mixture, sprinkle cheese on top, and return them to the oven. Bake for about 10 minutes until the peppers are tender and the cheese is melted.
- Allow the stuffed peppers to cool slightly before serving.
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 frozen or canned corn, drained
- 1 can (15 ounces) fire roasted diced tomatoes, drained
- 1 can (4 ounces) diced green chiles
- ½ to 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 Healthy?
- Poblano peppers are indeed nutritious. They are low in calories, with just 13 calories per cooked pepper, and contain minimal fat. They also provide a bit of protein, carbohydrates, fiber, iron, and vitamin A.
- How Spicy Are Poblano Peppers?
- Poblano peppers are relatively mild compared to other peppers. On the Scoville heat scale, they range from 1,000 to 1,500 units. This is significantly lower than jalapenos, which range from 2,500 to 8,000 units, making poblanos a great option for those who prefer less spicy foods.
- What’s the Best Method to Soften Poblano Peppers Before Stuffing?
- Poblanos can be softened by baking them in the oven for 10-15 minutes before stuffing. Alternatively, they can be boiled briefly or roasted until their skin darkens and blisters, which also makes it easier to peel off the skin if desired.
- Can I Use Other Types of Peppers for This Recipe?
- Yes, other peppers like bell peppers or hatch chiles can be used as substitutes for poblanos in this recipe. However, keep in mind the heat level and size of the peppers, as they need to be large enough to stuff.
- What Meat Works Best for Southwest Stuffed Poblano Peppers?
- While the recipe calls for ground beef, other meats like chorizo, ground chicken, ground turkey, or spicy Italian sausage can also be used. Each will bring a unique flavor, with chorizo or spicy Italian sausage adding a bit of heat and richness.
Tips
- Pre-soften the Poblanos: To ensure the peppers are tender after baking, pre-soften them by baking for 10-15 minutes or boiling them briefly before stuffing. This step helps avoid overly firm peppers in the final dish.
- Roasting for Skin Removal: If you prefer not to have the poblano skin, roast the peppers until the skin blisters and darkens. Let them steam in a covered container before peeling off the skin for a smoother texture.
- Meat Variations: Feel free to experiment with different meats like ground turkey, chorizo, or spicy Italian sausage. Each option adds a unique flavor profile to the dish, with chorizo providing a spicier kick.
- Selecting Poblanos: Choose green poblano peppers over red ones to keep the heat level mild, as red poblanos tend to be significantly hotter.
Equipment
- Large Baking Sheet
- Large Skillet
