Mexico Stuffed Poblano Peppers are full of flavor for an easy meal during the week. They take little time to make and a great substitute for Taco Tuesday.
Are Poblano Peppers Hot?
Yes, but only mildly spicy. They have a stronger taste than green peppers and are very complimentary to pork and beef dishes. They are also very rich in vitamin C and in vitamin A. Poblano peppers contain more vitamin A and vitamin C than a similar-sized serving of oranges.
Do you need to peel the peppers before stuffing?
I was shown not to peel them but to cook them with the stuffing in the oven. I know some cooks will roast them on a grill and then peel the skin.
How To Make Stuffed Poblano Peppers
Ground Beef
- Place the ground beef in a bowl with all the spices and mix together.
- Clean the peppers by cutting in half and removing the seeds and rinse under cold water then set aside on a kitchen towel to dry.
Stuffing the Peppers
- Place a pan with a sheet of Reynolds Wrap and coat with olive oil so they won't stick.
- With a spoon, separate the ground beef mixture on the individual poblano peppers with even share. Pat the mixture into the peppers to make a little mountain.
- Spoon in the tomato sauce on top of the peppers
- Add the shedded cheese on top of the peppers.
- Place in the oven at 350º degrees for about 45 minutes or until brown on top.
- Take out of the oven and let rest for about 5 minutes before serving. Enjoy!
* All ovens are different so check the peppers are cooking.
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- Vegan Mexican Hominy Soup
- How To Make Mexican Stuff Peppers
- Cinco De Mayo Salsa
- Mexican Shrimp Corn & Tomato With Rice
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Low-Carb Stuffed Poblano Peppers
Ingredients
- 2 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon chili powder
- ¼ cup parsley chopped
- 1 onion chopped
- 1 cup tomato sauce
- 1 cup cheddar cheese
- 5 poblano peppers. Sliced in half
Instructions
Ground Beef
- Place the ground beef in a bowl with all the spices and mix together.
- Clean the peppers by cutting in half and removing the seeds and rinse under cold water then set aside on a kitchen towel to dry.
Stuffing the Peppers
- Place a pan with a sheet of Reynolds Wrap and coat with olive oil so they won't stick.
- With a spoon, separate the ground beef mixture on the individual poblano peppers with even amounts.
- Pat the mixture into the peppers to make a little mountain.
- Spoon in the tomato sauce on top of the peppers
- Add the shredded cheese on top of the peppers.
- Place in the oven at 350º degrees for about 45 minutes or until brown on top.
- Take out of the oven and let rest for about 5 minutes before serving. Enjoy!
Elle says
I do not see tomato sauce listed in the ingredient list. Do you make your own? Or use canned? How much?
Lizzy says
I use a jar of tomato sauce that I make (https://lizzylovesfood.com/how-to-make-tomato-sauce-from-fresh-tomatoes/} It's very simple in case you decide to make your own but some jar sauce today are just as good. it turns out to be about 1 cup maybe a little less depending on how bid the peppers are. I just coat the top and spread it with the bake of the spoon. Let me know how they come out.
Tommy says
These look amazing, can you use different cheese?
Lizzy says
Yes, I have used cheddar and sometimes mozzarella whatever I have at home is what I use. xoxo Lizzy
Christina says
Tryied these last night love your blog
Lizzy says
So glad you loved it, thanks for visiting my blog, xoxo Lizzy
Jody rath says
Do these need to be baked on a rack, thinking about oil?
Lizzy says
I use the cookie pan with a little oil to place them on, that way if the cheese melts on the pan if doesn't go to the bottom of the oven. Best, Lizzy