Stuffed Poblano Peppers
March 25, 2018
"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."
- 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
Preheat the broiler.
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.
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.
While the poblanos broil, place the ancho chiles in a bowl. Cover with boiling water; let stand for 10 minutes. Drain.
Reduce the oven temperature to 400°.
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.
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.
Add the cream cheese, stirring until well combined. Sit in the rice and half of the queso fresco.
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.
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).
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!
Tips & Variations
No special items needed.