Description
Learn how to make delicious stuffed poblano peppers with this easy recipe! Discover the perfect balance of flavors and spices in every bite.
Ingredients
- 4 medium fresh poblano peppers (500 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound lean ground beef (450 g)
- 1 tablespoon chili powder (15 g)
- 1 teaspoon ground cumin (5 g)
- salt and ground black pepper to taste
- 4 thin slices beef Cheddar cheese, cut into strips
- 4 thin slices beef Monterey Jack cheese, cut into strips
- 1 (15 ounce (425 g)) can enchilada sauce
- 25 cup shredded beef Cheddar cheese (30 g)
Instructions
- Collect all necessary items.
- Ignite a high flame on your gas stove. Use tongs to hold the poblano peppers over the fire, rotating them until the skin is blackened. Allow the peppers to cool. Carefully remove the skin, seeds, membranes, and stems while keeping them intact as much as possible.
- Warm up the olive oil in a large pan on medium heat; add the onion and garlic. Stir occasionally until the onion becomes soft and clear, about 5 minutes. Add the ground beef to the pan; cook it until it turns brown and crumbly, for about 5 to 7 minutes. Integrate the chili powder, cumin, salt, and pepper into the mixture.
- Set your oven to 350 degrees F (175 degrees C). Arrange the peppers in a baking dish. Place a strip of Cheddar cheese and a strip of Monterey Jack cheese inside each pepper. Fill each pepper with some of the cooked beef mixture.
- Spread any remaining beef mixture over the peppers and pour the enchilada sauce on top. Cover the dish with aluminum foil.
- Put the dish in the preheated oven for 15 minutes. Take off the foil and scatter the shredded Cheddar cheese over the peppers. Continue baking until the peppers are bubbly and aromatic, about another 45 minutes.
Notes
- Thoroughly clean and remove the skin, seeds, membranes, and stems from the poblano peppers for a smooth texture.
- Use lean ground beef to reduce excess grease and create a healthier dish.
- Cover the baking dish with aluminum foil before baking to lock in moisture and prevent drying out.
