Description
Learn how to make delicious Easy Mexican Stuffed Poblano Peppers! This recipe is packed with flavor and simple to prepare. Click here to get cooking!
Ingredients
- – Olive oil spray, as needed
- – 4 green bell peppers – medium-sized, 454g total weight with refuse, 340g cleaned weight
- – 1 tablespoon olive oil (15 ml)
- – 2 tomatoes – medium, diced; 283g
- – 1/2 onion – medium, diced; 113g
- – 1 tablespoon fresh garlic – minced (15 ml)
- – 1 teaspoon (5 ml) sea salt
- – 1 teaspoon (5 ml) dried oregano
- – 1 teaspoon (5 ml) ground coriander
- – 2 cups cooked beef – shredded; 283g
- – 1 cup part-skim mozzarella – shredded; 113g
- – ½ cup cilantro – chopped (120 ml)
- – 1/2 cup sharp cheddar – shredded; 57g
Instructions
- Set your oven to a temperature of 400°F. Cover a large baking tray that can be used for baking and broiling with foil, and coat it lightly with oil.
- Wash and dry the peppers. Slice a thin layer off the tops and remove their core and seeds. Make a cut along the length of each pepper. Put them aside.
- To make the filling: Warm the olive oil in a large, deep pan over medium-high heat. Add in the tomatoes, onion, garlic, salt, oregano, and coriander. Stir frequently and cook until the liquid evaporates, around 5-7 minutes. Remove from heat, then mix in the beef, mozzarella, and cilantro thoroughly.
- Evenly distribute the filling into the peppers, using the top opening and pressing it in to fill the entire interior. Ensure the filling is packed tightly to avoid it spilling over during baking.
- Position the peppers on the prepared baking tray with the slit facing upward. Lightly coat them with a spray of olive oil. Bake them until the peppers become tender and slightly charred, approximately 30 minutes (the aroma will be delightful!).
- Take the tray out of the oven and change the oven setting to broil. Sprinkle cheddar cheese over the peppers, focusing on the open area where you made the slit.
- Broil the peppers 6 inches away from the heating element (but not directly beneath it) until the cheese is melted, which should take about 1-2 minutes. Allow them to cool for 5 minutes before enjoying.
Notes
- Pack the filling firmly into the peppers to prevent spillage during baking.
- Consider using a blend of sharp cheddar and mozzarella cheese for a more robust flavor on top.
- Check the peppers regularly while baking to ensure they are tender but not overdone.
