Stuffed Poblano Peppers

Prep Time
Cook Time
1h 10m
Ready In

"This recipe can be made ahead of time and put in the freezer for up to 2 months. To reheat, just cover the dish tightly with plastic wrap, pierce is a few times to vent, and microwave at high for 14 to 15 minutes. No need to thaw. Goes straight from the freezer to the microwave. Oven heating doesn't turn out as well.....the peppers get mushy. But you can eat it right when you make it bake it in the oven."

Original is 8 servings


  • Serving Size: 1 (319.9 g)
  • Calories 480.9
  • Total Fat - 35.8 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 60.3 mg
  • Sodium - 1410 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 8 g
  • Protein - 17.1 g
  • Calcium - 307.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 24.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the broiler.

Step 2

Place the poblanos on a foil-lined baking sheet; broil 3 inches from the heat for 12 minutes or until blackened, turning after 6 minutes.

Step 3

Place in a paper bag. Fold the top to close tightly. Let stand for 15 minutes. Peel and discard the stems. Cut a lengthwise slit in each pepper; discard the seeds and membranes. Set aside.

Step 4

While the poblanos broil, place the ancho chiles in a bowl. Cover with boiling water; let stand for 10 minutes. Drain.

Step 5

Reduce the oven temperature to 400°.

Step 6

Heat a large skillet over medium heat. Add the oil to the pan and swirl to coat. Add the onion and garlic; cook for 4 minutes or until crisp tender. Reserve half of the onion mixture.

Step 7

Add 1/2 teaspoon salt, black pepper, and beef to the skillet. Cook for 8 minutes or until the beef is done, stirring to crumble the beef. Remove from the heat.

Step 8

Add the cream cheese, stirring until well combined. Sit in the rice and half of the queso fresco.

Step 9

Place the ancho chiles, reserved onion mixture, lime juice, cumin, sugar, tomatoes and the remaining 1/2 teaspoon salt in a blender. Process until smooth.

Step 10

Pour 1 cup tomato sauce into each of 2 8-inch square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with your hand. Divide the beef mixture evenly among the chiles. (The chiles will be very full).

Step 11

Arrange 4 chiles in each dish; top evenly with the remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or you can freeze the dish at this point. Just wrap the dish tightly in aluminum foil. Sprinkle with cilantro after cooking. Enjoy!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the ancho chiles, make sure to buy them dried, as the flavor will be much more intense.
  • When buying the queso fresco, look for a cheese with a high moisture content to ensure that it melts well.

  • Ground turkey instead of ground beef sirloin: Ground turkey is a healthier option than beef, as it has less fat and calories. It is also a leaner meat, which helps to keep the stuffed peppers moist and flavorful.
  • Cottage cheese instead of cream cheese: Cottage cheese is a great substitute for cream cheese as it has a milder flavor and is lower in fat and calories. It also adds a nice creamy texture to the dish, while still providing the same rich flavor.

Vegetarian Stuffed Poblano Peppers Replace the ground beef with 12 ounces of crumbled firm tofu. Replace the queso fresco with vegan cheese. Omit the sugar and use agave syrup instead. Use vegetable broth in place of the chicken broth.

Mexican Street Corn Salad - This sweet and creamy salad is the perfect side dish to pair with the stuffed Poblano Peppers. It's a great way to add some freshness to the meal, and the combination of sweet corn, creamy mayonnaise, and zesty lime juice will complement the flavors of the peppers perfectly.

Chipotle Black Bean Soup: This hearty soup is packed with flavor and nutrition. It's a great way to add some protein and fiber to the meal, and the smoky-spicy flavor of the chipotle peppers will balance out the sweetness of the Mexican Street Corn Salad. It's also a great way to make the meal vegan or vegetarian-friendly.


Q: Can I freeze this recipe?

A: Yes, this recipe can be frozen. Just wrap the dish tightly in aluminum foil and freeze for up to 2 months. To reheat, just cover the dish tightly with plastic wrap, pierce is a few times to vent, and microwave at high for 14 to 15 minutes. No need to thaw. Goes straight from the freezer to the microwave. Oven heating doesn't turn out as well as the peppers get mushy.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Simply prepare the dish according to the instructions, then cover and refrigerate for up to 2 days. When ready to serve, just reheat in the oven or microwave.

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Fun facts:

The poblano pepper is a popular ingredient in Mexican cuisine and is native to Mexico. It is sometimes referred to as the “Mexican chili” and is known for its mild heat and smoky flavor. It is also the pepper of choice for the world-famous dish, chiles rellenos.

The queso fresco cheese used in this recipe is a traditional Mexican cheese that dates back to the 16th century. It was introduced to Mexico by the Spanish and is still popular today. It is known for its mild flavor and crumbly texture.