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    Home » Cuisine » Mexican » Stuffed Poblano Peppers {Mexico}

    Stuffed Poblano Peppers {Mexico}

    Published: Aug 18, 2021 Modified: May 8, 2022 by Lizzy

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    Stuffed Poblano Peppers

    Recipe from Mexico! These Low-Carb 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.

    I got this recipe when I was in college from a friend of mine that was born and raised in Mexico city. Her mother made these for her growing up and now we were making them in college.

    Not having a lot of money while in college, these were the perfect recipe on a budget and healthy too. I remember making a whole pan so I could have all week for dinner after class. To this day, I still make these because they are so easy and quick dinner during the week.

    Contents hide
    1 Are Poblano Peppers Hot?
    2 Do you need to peel the peppers before stuffing?
    3 How To Make Stuffed Poblano Peppers
    4 More Mexican Recipes
    5 Travel Guides in America
    6 Low-Carb Stuffed Poblano Peppers

    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

    1. Place the ground beef in a bowl with all the spices and mix together.
    2. 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

    1. Place a pan with a sheet of Reynolds Wrap and coat with olive oil so they won't stick.
    2. 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.
    3. Spoon in the tomato sauce on top of the peppers
    4. Add the shedded cheese on top of the peppers.
    5. Place in the oven at 350º degrees for about 45 minutes or until brown on top.
    6. 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.

    recipe instruction photo

    More Mexican Recipes

    • Vegan Mexican Hominy Soup
    • How To Make Mexican Stuff Peppers
    • Cinco De Mayo Salsa
    • Mexican Shrimp Corn & Tomato With Rice

    Travel Guides in America

    • 10 Things To Do In Utah
    • Things To Do In Charleston SC
    • Things To Do In Woodstock New York For Fall
    • Travel Tips For Washington DC

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    Low-Carb Stuffed Poblano Peppers

    Lizzy Cascalheira
    Recipe from Mexico! These Low-Carb 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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course Dinner
    Cuisine Mexican
    Servings 5
    Calories 607 kcal

    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!

    Notes

    I tend to use Cheddar cheese for this recipe so I get a crispy topping. Top with salsa or cut into pieces to stuff a burrito like my husband does for dinner.
    * All ovens are different so check the peppers are cooking.

    Nutrition

    Serving: 5gCalories: 607kcalCarbohydrates: 12gProtein: 39gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 153mgSodium: 552mgPotassium: 981mgFiber: 4gSugar: 6gVitamin A: 1612IUVitamin C: 105mgCalcium: 234mgIron: 5mg
    Tried this recipe?Let us know how it was!
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    Filed Under: Central America, Dinner, Low-Carb, Mexican

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. Elle

      August 22, 2021 at 6:01 pm

      I do not see tomato sauce listed in the ingredient list. Do you make your own? Or use canned? How much?

      Reply
      • Lizzy

        September 04, 2021 at 3:30 pm

        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.

        Reply

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