Gluten Free,  Main Course,  Mexican/Latin

Stuffed Poblano Peppers

Stuffed Poblano Peppers.

A picture is worth a thousand words….or at least the twenty or so it would take to describe each step of this dish.  I’m going to stick to the bare minimum and encourage you to finish the story with your own words (ingredients).

Stuffed Poblano Peppers

Brown 1/2 lb. ground sausage or ground beef and set aside.  Or sub black beans for a vegetarian version.  Add about two cups diced veggies to same pan and sauté until tender.

Stuffed Pablano Peppers
Stuffed Pablano Peppers

Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper.

Also added scallions & cilantro.

Steam, then roast two ears of corn.  Cut off cob. (just 10 words for this one)

Add corn and browned sausage back to the veggie pan.  Then add 4 oz. cream cheese and 4 oz. shredded pepper-jack cheese.

Stuffed Poblano Peppers

Stir to combine all stuffing ingredients and adjust seasoning to taste.  Set aside.

Stuffed Pablano Peppers
Stuffed Pablano Peppers

Preheat oven to 450 degrees.

Stuffed Pablano Peppers
Stuffed Pablano Peppers

Roast poblanos under broiler for about 10 minutes on one side, until skin has bubbled and begins to blacken.  Turn over and roast for another 8 – 10 minutes. Or flame roast over gas stove until charred on all sides.

Stuffed Poblano peppers
Stuffed Poblano peppers

Remove from oven and place in covered bowl for 10 minutes.  Skins will soften so you can peel them away gently.

Cut slits the length of the face of each poblano.  Gently remove seeds, then fill with stuffing.  Top with shredded pepper-jack cheese and bake for 20 minutes or so.

Stuffed Poblano peppers
Stuffed Poblano peppers

A picture is worth every moment it captures! These Stuffed Poblano Peppers are 1000 times better than I can describe.  Comfortable food…

Stuffed Poblano peppers
Stuffed Poblano peppers

Stuffed Poblano Peppers

Libby with Lemony Thyme
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 4 Poblano Peppers
  • 1/2 lb. ground sausage or sub 1 can black beans for a vegetarian version
  • 1 small onion diced
  • 1 carrot diced
  • 1 jalapeno fine dice
  • 2 ears corn roasted and kernels removed from cob
  • 2 scallions thinly sliced
  • 1/2 cup fresh cilantro leaves rough chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper
  • salt & pepper to taste
  • 4 oz. cream cheese
  • 6 oz. shredded pepper-jack divided

Instructions
 

  • Preheat oven to 450 degrees.
  • Roast poblanos for about 10 minutes on one side, until skin has bubbled and begins to blacken. Turn over and roast for another 8 – 10 minutes. Remove from oven and place in covered bowl for 5d minutes. Skins will soften so you can peel them away gently.
  • Brown ground sausage and set aside. Steam, then fire roast corn. Cut off cob and reserve.
  • Add diced veggies to same pan and saute until tender. Add spices, scallions & cilantro.
  • Add corn and browned sausage back to the veggie pan. Then add cream cheese and shredded pepper-jack cheese. Stir to combine all stuffing ingredients and adjust seasoning to taste. Set aside.
  • Cut slits the length of the face of each poblano. Gently remove seeds. Fill with stuffing. Top with shredded pepper-jack cheese.
  • Bake for 20 minutes, until browned and bubbly.

10 Comments

  • Rosemary Crossfield

    You did not put the amounts of spices in this recipe can you tell me how much cumin chili powder paprika ect you put in yours

  • Judy Matthews

    5 stars
    Just made these tonight!SO GOOD! We had stuffed Poblano peppers for the first time when we were on vacation on Cabo and loved them. Although this recipe is different from what we had there, it is delish!! I love the spiciness of the pepper and the sweetness of the fresh corn! YUMMMM!! Thank you for posting! The whole family devoured them!!

  • Faith

    Hi Cyndi, How much of the spices did you use. You didn’t put the amount. I just guesses. Hope it turns out ok. I’m using green peppers from our garden but don’t think that will make much difference. We have lot’s of them to use up. Thanks for recipe and hope it turns out as good as it looks..

  • Cyndi

    My pepper wilted & went flat when I roasted it, who did your stay so firm? But it turn out good anyways, thanks for the recipe!

    • libby

      Hi Cyndi. Ours wilted as well. I tried to just make as small a slit as possible to remove the seeds and then stuffed them as full as I could to plump them back up. Like you said….they taste amazing regardless. Glad you enjoyed them!!

      • Amber meyers

        The best way is to sweat the chilis make sure the ones you buy are thick and hardy looking then broil until skin it barely starting to bubble dont over roast or they will fall apart. Once they bubbled on both sides pull them out and put in ziplock bag to make sweat about 20 minutes wrap in a cold cloth if so desired. The will peel much easier after that.

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