Delicious! I used pepperjack cheese and added a little bit of cumin and garlic powder. We really enjoyed these. Thanks for sharing!
I am a bachelor who cares about my health. I must say these peppers are one easy, healthy, economic way to create an amazing dinner (healthy as long as you're doing some sort of anaerobic exercise)... My variation consists of a little bacon to add some depth (I don't add salt because of the bacon's salt content) and then top it with paprika before putting in the oven. It is EXCELLENT!! Low sodium, high protein, and leaves you feeling satisfied. Girls are impressed too ;) when its so simple
This recipe is a keeper. DH and I love Mexican food and this is one recipe we will be making again and again. I went the easy way on this recipe using a can of roasted and peeled poblano chiles and rotisserie chicken that I had on hand. I also used Pepper Jack cheese to stuff the peppers and served over Spanish rice. What a delicious dinner :) Thanks for posting this tasty recipe.
We had these for dinner this evening. I made two batches, one with chicken (for my non-veg other half) and one with a couple extra mushrooms for me. After tasting the filling (before stuffing) I decided that it needed more fire! I decided to make homemade enchilada sauce with a little kick. During the last 5 minutes after taking off the lid, I added the sauce....and presto! Yum yum!! The only thing I would change next time (yes, there will be a next time) is to blanch the peppers in boiling water for 1 minute prior to stuffing. This way the peppers will be a tiny bit softer. Thanks for posting. It's a great recipe and I'm sure I'll be playing with it for a long time!
This was fantastic! I changed it a little bit because I felt the filling was too bland and I didn't have mushrooms. I substituted fresh carrots finely chopped & cooked with onions & garlic. I added Cumin, Smoked Paprika & garlic powder. Didn't have Monterey Jack cheese so I substituted Mozzerella & Fiesta Pepper Jack. I will definitely be making this again.
Sooo Good!! I used 2 Pasilla Chilis and 1 Red Pepper (my store doesn't have Poblanos). I added some butter (because we love the flavor of mushrooms, butter and cheese) and a bit of cumin. I left out the tomatoes because my husband won't eat them. Delicious!! Served it with Saffron rice as suggested as well. The changes I made were so subtle that I don't think it affected the recipe as written so it's totally deserving of 5 stars!! Thanks for sharing, we loved it!
Made for Spring PAC 2013 and what a winner!!! Definately going into my Favorites of 2013. I followed the instructions completely (next time I might use rotisserie chicken). Served with Cafe Rio Cilantro-Lime Rice#443115 and a green salad. Thank you for posting.
What a delicious stuffed pepper recipe! I forgot to get fresh mushrooms so had to use jar of mushrooms that I had on hand, otherwise made as directed. Served on top of couscous that I had cooked in chicken broth and seasoned with cumin and black pepper and enjoyed a terrific meal - thanks for sharing the recipe!
These were so good! Very impressed!!! I have to say though, I changed this recipe big time. I used half of a rotisserie chicken (shredded), cream cheese, half can of corn, some sliced black olives, a diced Roma tomatoe, pepper, chile powder, and colby cheese for the filling. I blanched the peppers for five minutes. Next time I will do for 10 minutes so they will be a little softer. Put green enchilada sauce at the bottom of a 9x13. Stuffed peppers. Added more shredded cheese to top peppers. Baked at 350 for 35 minutes. Took them out spooned enchilada sauce over and sprinkled with Parmesan cheese. Topped with salsa and sour cream. Soooo good!!!
These are delicious and easy. I will definitely make them again!