Stuffed Poblano Peppers: Classic, Cheesy, and Satisfying

Stuffed poblano peppers are a beloved Mexican-inspired dish featuring smoky, roasted poblano peppers filled with a savory ground beef mixture and cheese, all smothered with enchilada sauce and baked until bubbling. This recipe delivers comfort, bold flavors, and melty cheese in every bite—perfect for family dinners or festive gatherings. This guide covers everything you need to know, from ingredients and preparation to serving tips and frequently asked questions.

Table of Contents

• Ingredients
• Directions
• Tips & Variations
• Serving Suggestions
• Frequently Asked Questions (FAQs)

Ingredients

The key to flavorful stuffed poblano peppers starts with fresh, quality ingredients. Here’s what you’ll need:

• 4 medium fresh poblano peppers – Mildly spicy and perfect for stuffing. Look for firm peppers with deep green skin.
• 1 tablespoon olive oil – For sautéing the aromatics and beef.
• 1 medium onion, diced – Adds natural sweetness and depth.
• 1 clove garlic, minced – Brings aromatic flavor.
• 1 pound lean ground beef – Savory protein base for the filling.
• 1 tablespoon chili powder – For smoky flavor and gentle heat.
• 1 teaspoon ground cumin – Adds earthiness and warmth.
• Salt and ground black pepper to taste – Essential seasoning.
• 4 thin slices Cheddar cheese (cut into strips) – Melty and sharp.
• 4 thin slices Monterey Jack cheese (cut into strips) – Buttery and creamy.
• 1 (15-ounce) can enchilada sauce (such as Hatch®) – Red or green sauce both work; choose your favorite.
• 1/4 cup shredded Cheddar cheese – For the golden, bubbly top.

Directions

Follow this step-by-step process to achieve perfectly stuffed and baked poblano peppers:

1. Roast the Poblano Peppers:
   • Turn a gas stove burner to high. Using tongs, hold each poblano pepper directly over the flame, turning frequently until the skin is evenly charred and blistered on all sides.
   • If you don’t have a gas stove, place the peppers on a sheet pan under the broiler, turning until charred.
   • Transfer peppers to a bowl and cover with plastic wrap or a clean towel. Let them steam for about 10 minutes—this loosens the skin.
   • Carefully peel off the charred skin, trying to keep the peppers intact. Make a small slit lengthwise, and gently remove seeds, membranes, and stems, leaving the peppers as whole as possible.
2. Prepare the Filling:
   • Heat olive oil in a large skillet over medium heat.
   • Add diced onion and minced garlic; cook, stirring often, until onion is soft and translucent (about 5 minutes).
   • Add ground beef, breaking it up with a spatula. Cook until browned and crumbly (5–7 minutes). Drain excess fat if necessary.
   • Stir in chili powder, cumin, salt, and black pepper. Taste and adjust seasoning as needed.
3. Assemble the Peppers:
   • Preheat oven to 350°F (175°C).
   • Arrange the peeled and cleaned poblano peppers in a nonstick or lightly greased casserole dish.
   • Insert a strip of Cheddar cheese and a strip of Monterey Jack cheese into each pepper.
   • Spoon the seasoned ground beef mixture into each pepper. Divide the filling evenly.
   • Spoon any remaining beef on top of the stuffed peppers.
   • Pour the enchilada sauce evenly over the peppers.
   • Cover the casserole dish with aluminum foil.
4. Bake:
   • Bake covered for 15 minutes.
   • Remove foil, sprinkle shredded Cheddar cheese over the top of the peppers.
   • Return to oven and bake, uncovered, until the cheese is melted, the peppers are bubbling, and the kitchen smells amazing—about 45 minutes.
5. Serve:
   • Let cool slightly before serving. Use a wide spatula to lift peppers from the dish and transfer to plates.
   • Spoon extra sauce from the pan over each serving for maximum flavor.

Tips & Variations

• Enchilada Sauce Choice: Both red and green enchilada sauces work beautifully. Red sauce adds classic, slightly tangy tomato notes; green sauce brings bright, vegetal flavors.
• Roasting Method: If you lack a gas stove, broil the peppers on a sheet tray, turning as needed until skins blister.
• Make-Ahead Option: These stuffed peppers develop even richer flavors if prepared the day before baking. Prepare as directed, cover, and refrigerate. Bake just before serving.
• Cheese Substitutions: Try pepper Jack for extra heat or mozzarella for a milder melt.
• Protein Variation: Substitute ground turkey, chicken, or a plant-based crumble for the beef to suit various dietary preferences.
• Vegetarian Note: Swap out the beef for sautéed mushrooms, black beans, or quinoa mixed with your favorite veggies and seasonings.
• Spice Level: Add minced jalapeño or a dash of cayenne to the filling for more heat.

Serving Suggestions

Stuffed poblano peppers are a hearty main course. Here are some ways to serve them:

• Mexican Rice: Serve alongside fluffy Mexican or Spanish rice.
• Beans: Black beans, pinto beans, or refried beans are excellent companions.
• Fresh Toppings: Garnish with chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream.
• Tortilla Chips: Offer crunchy chips for scooping up the luscious sauce.
• Simple Salad: A crisp lettuce salad dressed with lime vinaigrette balances the rich, cheesy peppers.

Frequently Asked Questions (FAQs)

What are poblano peppers and how spicy are they?

Poblano peppers are large, dark green chiles native to Mexico. They have a mild to medium heat—usually milder than jalapeños—making them ideal for stuffing. When roasted, they gain a slight sweetness and deep, smoky flavor.

Can I use another type of pepper?

While poblanos are classic for this dish, you can use bell peppers for a completely mild version, or Anaheim peppers for a bit more heat. Adjust the roasting time accordingly, as thinner peppers may roast faster.

Can I make these peppers vegetarian?

Absolutely! Substitute the ground beef with a mix of sautéed mushrooms, black beans, corn, and rice. Season the filling as you would the beef mixture for plenty of flavor.

How do I prevent peppers from breaking while stuffing?

Be gentle when peeling and handling the roasted peppers. Make only a small slit for removing seeds and adding the filling, and avoid overstuffing. Even if they tear a bit, they’ll hold together when baked with sauce.

Do these peppers freeze well?

Yes—stuffed peppers can be frozen before or after baking. For best results, cool completely, then wrap individually and store in an airtight container. Reheat in the oven, covered, until hot throughout.

What’s the best way to reheat leftovers?

Reheat in a covered baking dish at 350°F (175°C) until warmed through—about 25–30 minutes. Add a splash of water or extra sauce if needed to prevent drying.

Can I prepare the filling ahead of time?

Yes—the beef mixture can be prepared up to 2 days in advance and stored in the fridge. On the day of serving, roast the peppers, stuff, assemble, and bake.

Nutritional Information

*Nutrition values are estimates and will vary based on the specific brands and quantities used.

Cook’s Notes & Recipe Success Tips

• For the Best Texture: Let the roasted peppers steam for 10 minutes before peeling—this ensures the skins slip off easily and the flesh remains tender.
• Avoid Overstuffing: Fill peppers generously but don’t pack so tightly that they tear; some filling on top is fine.
• Let Rest After Baking: Allow stuffed peppers to cool for 5–10 minutes after baking. This helps them hold their shape and makes serving easier.
• Double the Sauce: If you love saucy dishes, use an extra half-can of enchilada sauce for spooning over the finished peppers.
• Advance Assembly: These peppers taste even better when baked the next day. Prep the dish up to baking and refrigerate, then bake as directed when ready to serve.

More Inspiration

• Chiles en Nogada: Try the classic Mexican dish of chiles en nogada, where poblano peppers are stuffed with a ground pork and fruit filling, draped with walnut sauce, and garnished with pomegranate seeds for a festive twist.
• Turkey-Stuffed Poblanos: Swap ground beef for ground turkey and blend with cream cheese and Monterey Jack for a lighter, tangy filling.
• Breakfast Variation: Poblano peppers can also be stuffed with scrambled eggs and cheese for a spicy breakfast option.

Conclusion

Stuffed poblano peppers bring smoky depth, gooey cheese, and savory satisfaction to any dinner table. With clever make-ahead tricks, adaptable fillings, and a burst of zesty sauce, this recipe is sure to become a regular part of your meal rotation. Gather your ingredients, follow these simple steps, and enjoy the homemade warmth and flavor of stuffed poblano perfection!

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

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