Traditional Stuffed Poblano Peppers

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Stuffed Poblano Peppers are a staple in Mexican cuisine, known for their rich flavors and satisfying textures. This recipe combines roasted peppers with a savory beef and cheese filling, offering a comforting meal that's perfect for any occasion. Let's dive into this deliciously simple yet impressive dish.

Ingredients for Traditional Stuffed Poblano Peppers

The star of this dish is the poblano peppers, which bring a mild heat and deep flavor. We use a mix of Monterey Jack cheese and queso fresco for a creamy, stretchy filling that complements the spices. The ground beef provides a hearty base, seasoned with cumin, paprika, salt, and black pepper for a robust taste. Onion and garlic add aromatic depth, while tomato sauce ties everything together with a touch of acidity.

Tips & Tricks

  • To easily peel the peppers, ensure they are well-blackened before steaming.
  • Use a spoon to carefully remove the seeds without tearing the pepper.
  • If the egg mixture feels too runny, try chilling it for a few minutes to firm it up before dipping the peppers.

Serving Suggestions

These stuffed peppers pair beautifully with a side of Spanish rice or refried beans. A fresh salad with avocado and lime dressing complements the rich flavors perfectly. For a festive touch, garnish with chopped cilantro and a squeeze of lime.

Frequently Asked Questions

Can I use another type of cheese?
Absolutely! Cheddar or mozzarella are good alternatives if you can't find queso fresco.
Are these peppers very spicy?
Poblano peppers are generally mild, but roasting them can vary their heat. If you prefer less spice, remove all seeds and membranes carefully.

Traditional Stuffed Poblano Peppers Recipe Walkthrough

Start by preheating your oven to 350°F. While that's warming up, roast the poblano peppers over an open flame or under a broiler until they're charred and blackened. This step adds a smoky flavor that really elevates the dish. Once roasted, pop them in a plastic bag to steam for about 10 minutes. This makes peeling them a breeze.

After steaming, gently peel off the skins. Be careful here — you want to keep the peppers intact. Make a slit down the side of each pepper and remove the seeds. Next, brown the ground beef in a skillet over medium heat, tossing in the onion, garlic, cumin, paprika, salt, and pepper. Cook until the beef is fully browned and the onions are soft.

Mix the cooked beef with the Monterey Jack and queso fresco. Now, carefully stuff each pepper with this savory mixture. Roll the stuffed peppers in flour to give them a light coating, which helps the egg batter stick.

Separate your eggs, whisking the whites until they form stiff peaks. This might take a bit of elbow grease, but it'll give the peppers a nice fluffy coating. Gently fold in the yolks, then dip each pepper in the egg mixture until fully covered.

Heat the vegetable oil in a pan and fry the peppers until they're golden on all sides. This should take about 5 minutes per pepper. Once they're beautifully golden, transfer them to a baking dish, cover with the tomato sauce, and bake for 15 minutes. Serve them hot, and enjoy!

Why You'll Love This Recipe

  • Perfect balance of smoky, cheesy, and savory flavors.
  • Great for entertaining or a cozy family dinner.
  • A fun, hands-on cooking experience that yields impressive results.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!