Stuffed with cheddar cheese, ground turkey, brown rice…Oh and topped with more cheese! Our stuffed poblano peppers are roasted first to truly enhance their flavor. Once stuffed, they are then cooked in a delicious salsa verde.
Craving simple mexican food? Our stuffed poblano peppers are packed with a mildly spicy kick and cheesy goodness. This easy recipe features luscious protein, your choice, ground turkey, chicken or beef, tice, and cheese served with a mouthwatering salsa verde. Perfect for a weeknight meal or mexican ight with your friends!
Why poblano peppers?
Poblano peppers are some of the most under utilized and misunderstood chili peppers in America. They are large and similar in size to a Cubanelle making them perfect to stuff or use as a substitute for the common bell pepper. Yet most people have never cooked with them.
Many avoid any “chili” pepper fearing that they are overly spicy. Green poblanos are not without any spice but reside on the milder end of the Scoville scale at 1000-1500 Scoville
Heat Units. To assist those that may be a bit tentative, this would place them at about a 3 on a heat scale of 1-10, When compared to a jalapeño, the poblano is 2-8 times milder than this common chili pepper. Poblanos are the perfect entry for someone looking to venture into a pepper with a more complex flavor with minimal heat.
Poblano peppers can be identified by their deep green color and “waxy” skin. They possess an earthy flavor with a sweet , or fruity overtone and a hint of smokiness. You can magnify the smokiness of the poblano by roasting and charring the pepper. If left on the vine, poblanos can turn red, but note that the red variety will possess more heat than the green. Red poblanos are usually dried to produce the Ancho chili pepper. The complex flavor of the poblano make it extremely popular in Mexican cuisine and often a “secret” ingredient when making chili as the pepper will add flavor with minimal heat.
What is the green sauce recipe?
Our recipe for stuffed poblanos is made over a green sauce, or salsa verde. We had a huge crop of tomatillos in the home garden this year and learned to make and enjoy these peculiar looking fruit. The salsa verde was a magnificent substitue for red sauce or salsa roja that many are more familiar with when enjoying Mexican cuisine. We previously published a recipe for enchiladas with salsa verde using the same green sauce used in this dish.
Gluten Free Mexican food?
Yes, these are gluten free!
What are the poblanos stuffed with?
These stuffed poblano peppers are stuffed with a simple yet delicious meat and rice mixture topped with Mexican cheese. We used turkey, you can use chicken, beef or even plant based depending on your preference. The simple filling permits the flavor of the poblano pepper and green sauce to be the highlight of the dish. When plated, place the stuffed poblano on top of a base of salsa verde. Top with fresh chili peppers, cilantro, lime and perhaps some sour cream. Be cognizant that extra cheese or sour cream will quickly add to the calorie and fat content.
Wha can I do with extra salsa verde?
The green sauce recipe will yield enough for at least two meals. Place the extra green sauce in an airtight container in the refrigerator for up to two weeks or freeze until you are ready to use. Try it with enchiladas, or any other Mexican dish you enjoy. If you aren’t a fan of spice, we recommend seeding all of the chili peppers or use sweet pepper in place of the chili peppers. You can always add heat on your plate or adjust the next time you make the dish. The recipe asks for cheddar cheese. Feel free to substitue your favorite Mexican cheese, such as Manchego, Monterey, Cotija, Oaxaca or Queso Blanco.
How do I make stuffed poblanos with green sauce?
The ingredient list of this recipe is a bit longer than most of our recipes. Please don’t let that intimidate you from trying this amazing Mexican dish. Start by blacking the poblanos by placing them under a broiler or on the grill. When the skin blackens, flip and repeat. When both sides are blackened, let cool until the pepper can be handled. Remove the blackened skin, seeds and stem. Set aside.
Now you must make the green sauce. Place all ingredients for the green sauce in a pot and simmer for 30-45 minutes. While the green sauce is simmering, make the stuffing. Combine all ingredients of meat mixture in a bowl and combine well. Stuff each pepper with cheese, the stuffing and set aside. When green sauce ingredients are soft, remove from heat and blend with immersion or traditional blender. Place a scoop or two of green sauce in a pan. Carefully place each stuffed poblano into the pan and cover with cheese. Cook for 45-60 minutes as it cooks, your home will be filled with the amazing aroma of Mexican cuisine.
This dish allows all of us who love cooking Mexican cuisine to expand our repertoire into something a bit fancier than traditional tacos or burritos. Give this a try and impress your friends and family at weekend dinner parties. We hope to get everyone who follows us to become comfortable with these delicious chili peppers. You can then substitute poblano peppers into some of the dishes you normally prepare with a sweet bell pepper. As a suggestion, start by using a poblano when you make chili. You will love it. Then get more adventurous as you become more comfortable with the flavor of this chili pepper. Enjoy!
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Stuffed Poblano Peppers
4
servings30
minutes1
hourA dish you thought you could only get at a Mexican restaurant. Stuffed poblano’s in green sauce will impress your family and friends!
Ingredients
4 large poblano peppers
8 oz cheddar cheese
Chopped peppers (optional for topping)
Chopped cilantro (optional for topping)
- Meat mixture
1 1/2 lb ground turkey defrosted
1/2 medium onion finely chopped
2 cloves garlic minced
1/2 cup cooked brown or white rice
1/2 cup finely chopped pepper
1/4 cup Pecorino Romano cheese
2 tsp salt
1 tsp black pepper
1 egg
- Green tomatillo sauce (salsa verde)
10-20 tomatillos husks removed and rinsed of sticky residue. Depends on size of tomatillos
1 large onion quartered
4 cloves garlic peeled
3 jalapeños seeded
3 cherry peppers halved and seeded
1/4 cup cilantro roughly chopped
1 cup low sodium chicken stock
1 Tbs chili powder
1 tsp cumin
1 Tbs oregano
Directions
- Blacken the poblano peppers whole in a toaster oven set on “toast” for approximately 25-30 minutes or until skin begins to blacken and blister. You can also put them on a broiler safe pan in your oven. Place oven on broil and broil for approximately 5 minutes or until skin is blistered and blackened. Flip peppers and repeat on the other side. Once peppers are blackened with whatever method was used, place them in a covered bowl to allow them to steam for approximately 5 minutes. Once cooled enough to handle, remove skin by peeling and rubbing off as best you can. Cut peppers lengthwise and remove all of the seeds. Set aside.
- In a medium sized stock pot, add all of the ingredients for the green tomatillo sauce. If tomatillos are too large you may cut them in half. Cook for approximately 45 minutes or until ingredients are tender.
- Lets go ahead and prepare the meat mixture while the sauce is cooking. In a large bowl, add all of the ingredients for the meat mixture. Stir and combine well.
- Before stuffing each poblano half with meat mixture, layer a tablespoon of cheddar cheese in each half first. Then evenly fill the poblanos with the meat mixture.
- Once the green sauce is cooked, use immersion blender or place contents into a blender and liquify. Place 2 cups of the sauce into the bottom of a covered pan large enough to fit peppers. Carefully add each stuffed poblano pepper. Peppers should not be completely submerged. You can drizzle the tops with more green sauce. Cook for approximately 60 minutes. When almost done, top with cheese and optional toppings if using.
Notes
- If you can’t find large poblano peppers use 6-8 medium sized.
- You can skip the toasting and peeling of the peppers to save time. However, this step adds to the complex flavor of the poblano pepper and makes it easier to stuff the peppers.
- The green sauce recipe will make more sauce than is necessary for this recipe. You can refrigerate or even freeze the sauce to use at a future date. This sauce works well with any Mexican dish or even an egg omelette.
- Feel free to use any peppers you desire when making the green sauce. Add or reduce the heat as per your spice tolerance.
- There are other methods of blackening the poblanos such as on a grill or over a gas stove top. Use the best method for you.
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[…] you are familiar with our blog you are well aware of our affinity for the poblano pepper. We previously paired this under-utilized pepper with a salsa verde for a fresh, summery and bold […]