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Stuffed Poblano Peppers

Warm, cheesy, and bright with lime, these Stuffed Poblano Peppers make weeknights feel special without a lot of fuss.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound ground beef (or chicken, shrimp as alternatives)
  • 4 large poblano peppers
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup fresh herbs (such as cilantro or parsley)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Salsa for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the poblano peppers and remove the seeds.
  3. In a skillet, cook the onion and garlic until softened.
  4. Add the ground beef and season with cumin, chili powder, salt, and pepper; cook until browned.
  5. Stir in the herbs and half of the shredded cheese.
  6. Stuff the mixture into the poblano peppers, place in a baking dish, top with remaining cheese, cover with foil and bake for 25 minutes; remove foil and bake 10 more minutes until cheese is bubbly.
  7. Serve with fresh cilantro, lime wedges, and salsa.

Notes

Char the poblanos under the broiler first for smoky flavor and easy peeling. Don’t overstuff the peppers so they bake evenly and hold their shape. Make ahead: assemble and refrigerate for up to 24 hours before baking.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: None

Nutrition

  • Serving Size: 1 pepper
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: stuffed poblanos, easy weeknight dinner, cheesy peppers, family-friendly recipes