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    You are in: Home / Recipes / Stuffed Poblano Peppers Recipe
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    Stuffed Poblano Peppers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Sharbysyd's Note:

    I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Carefully cut stems out of peppers and remove seeds.
    2. 2
      Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
    3. 3
      While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
    4. 4
      Sauté for a few minutes. Add garlic, oregano and cumin.
    5. 5
      Sauté for about 10 minutes more.
    6. 6
      Add crushed tomatoes and lime juice.
    7. 7
      Sauté for about 10 more minutes.
    8. 8
      When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
    9. 9
      Stuff with corn mixture.
    10. 10
      Top with cheese.
    11. 11
      Put under broiler until cheese is melted for about 2 minutes.
    12. 12
      Serve.

    Ratings & Reviews:

    • on October 28, 2008

      55

      This was amazing- I am making it again next week! I changed the inside a bit (canned corn, baked beans, red pepper, and onion) but cooked and prepped it the same way. If you get true poblano peppers, they shouldn't be hot (try getting them from a farmer's market). Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2010

      45

      This is -really- good! I scaled it down to make just one pepper (cooking for myself tonight) and added aduki beans to make it a main entree, and it's delicious, not to mention easy to prepare and very healthy! I will definitely be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2009

      55

      Very good recipe, However mine was not hot at all.. Have frequently cooked with poblano peppers and have never found a "spicy" poblano. Maybe this rec. was not made with Poblano?? Many other peppers resemble but are not poblano. Regardless a nice recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Stuffed Poblano Peppers

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.5
     
    Calories from Fat 281
    55%
    Total Fat 31.2 g
    48%
    Saturated Fat 13.2 g
    66%
    Cholesterol 53.5 mg
    17%
    Sodium 337.7 mg
    14%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 8.1 g
    32%
    Sugars 0.9 g
    3%
    Protein 21.8 g
    43%

    The following items or measurements are not included:

    tomatoes with garlic

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