Many of you have had classic stuffed peppers and these are similar but with a Southwestern flavor and poblano peppers (aka pasilla peppers) are used instead of bell peppers. Plus these are a bit of a healthier option too. They come together easily and no boiling is required beforehand. You’ll just bake the peppers until they start to soften and while they bake you make the filling in a skillet on the stovetop. Then stuff the peppers and finish them off in the oven. You really don’t need much else to serve with them, though if you wanted something else you can’t go wrong with tortilla chips, salsa and guacamole. The key here is just to find the larger poblano peppers at the grocery store (those little ones wont fit much filling), and I like to find some that will sit flat on each side if possible.
Stuffed Poblano Peppers Recipe Ingredients
6 large poblano peppers, halved lengthwise, seeds and ribs removed 1 Tbsp olive oil 1 cup chopped yellow onion (1 small) 3 garlic cloves, minced 1 cup corn, fresh or frozen 1 lb. lean ground turkey 10 oz can diced tomatoes with mild green chilies, well drained in a sieve 1/2 cup tomato sauce 1 cup cooked white rice 15 oz can black beans, drained and rinsed 1 Tbsp chili powder 1 tsp ground cumin 1/4 cup chopped cilantro Salt and black pepper 1 1/2 cups shredded Mexican cheese blend, divided
How to Make Stuffed Poblano Peppers
Possible Variations
Lean ground beef or ground chicken can be used in place of ground turkey. Brown rice or quinoa will work in place of white rice. You can use another cheese here in place of the Mexican cheese blend such as Monterey Jack, pepper jack, or cheddar cheese. These stuffed peppers can also be made spicy, just add cayenne pepper to the filling.
Storage
Filled and baked peppers should be stored in the fridge in an airtight container. Reheat individual servings in the microwave on 50% power until heated through.
More Southwestern Recipes to Try
Breakfast Burritos Breakfast Tacos Chicken Fajitas Navajo Tacos Stuffed Peppers
