Traditional Stuffed Poblano Peppers

Enjoy the authentic taste of Mexico with this traditional dish featuring poblano peppers filled with a savory cheese and meat mixture, perfect for a comforting family meal.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

4 large poblano peppers

1 cup shredded Monterey Jack cheese

1 cup shredded queso fresco

1/2 pound ground beef

1/4 cup diced onion

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup all-purpose flour

4 large eggs, separated

1/2 cup vegetable oil for frying

1 cup tomato sauce

Instructions

1. Preheat oven to 350°F.

2. Roast the poblano peppers on an open flame or under a broiler until blackened, then place them in a plastic bag to steam for 10 minutes.

3. Peel the skins off the peppers carefully, then make a slit down the side of each and remove the seeds.

4. In a skillet, brown the ground beef over medium heat, adding onion, garlic, cumin, paprika, salt, and pepper until fully cooked.

5. Mix the beef with Monterey Jack and queso fresco, stuffing each pepper with the mixture.

6. Roll stuffed peppers in flour, coating them evenly.

7. Whisk egg whites until stiff peaks form, then fold in egg yolks gently.

8. Dip each pepper in the egg mixture, ensuring it is fully covered.

9. Heat oil in a pan and fry peppers until golden on all sides, approximately 5 minutes each.

10. Transfer peppers to a baking dish, cover with tomato sauce, and bake for 15 minutes.

11. Serve hot with a side of rice or beans.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/traditional-stuffed-poblano-peppers

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.