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Stuffed Poblano Peppers
Stuffed Poblano Peppers
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spiced beef and gooey cheeses stuff savory poblano peppers for a delicious main dish.
Ingredients:
  • 4 medium fresh poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 thin slices Cheddar cheese, cut into strips
  • 4 thin slices Monterey Jack cheese, cut into strips
  • 1 (15 ounce) can enchilada sauce (such as Hatch®)
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • Preheat a gas stove burner to high. Char poblano peppers directly on the flame using tongs. Allow peppers to cool, then remove skins, seeds, membranes, and stems while keeping peppers as intact as possible.
  • In a large skillet over medium heat, heat olive oil. Add onion and garlic, and cook until onion is soft and translucent, about 5 minutes. Stir in ground beef and cook until browned and crumbly, 5 to 7 minutes. Add chili powder, cumin, salt, and pepper. Mix well.
  • Preheat the oven to 350°F (175°C) to get it nice and toasty for our delicious creation.
  • In a nonstick casserole dish, stuff each pepper with a slice of Cheddar cheese and a slice of Monterey Jack cheese, then fill with ground beef mixture. Pour enchilada sauce over the top, cover with aluminum foil, and bake.
  • Place in the preheated oven for 15 minutes. Remove the foil and generously sprinkle shredded Cheddar cheese over the peppers. Bake until peppers are bubbly and fragrant, for an additional 45 minutes.

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