Name: Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Fresh poblano peppers - 4 medium; Olive oil - 1 tablespoon; Onion, diced - 1 medium; Garlic, minced - 1 clove; Lean ground beef - 1 pound; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Cheddar cheese, cut into strips - 4 thin slices; Monterey Jack cheese, cut into strips - 4 thin slices; Enchilada sauce (such as Hatch®) - 1 (15 ounce) can; Shredded Cheddar cheese - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Poblano Peppers

1. Fresh poblano peppers - 4 medium

2. Olive oil - 1 tablespoon

3. Onion, diced - 1 medium

4. Garlic, minced - 1 clove

5. Lean ground beef - 1 pound

6. Chili powder - 1 tablespoon

7. Ground cumin - 1 teaspoon

8. Salt and ground black pepper to taste - 1 teaspoon

9. Cheddar cheese, cut into strips - 4 thin slices

10. Monterey Jack cheese, cut into strips - 4 thin slices

11. Enchilada sauce (such as Hatch®) - 1 (15 ounce) can

12. Shredded Cheddar cheese - ¼ cup

How to cook deliciously - Stuffed Poblano Peppers

1. Stage

Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.

2. Stage

Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili powder, cumin, salt, and pepper.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C).

4. Stage

Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.

5. Stage

Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle shredded Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.