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Stuffed Poblano Peppers

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Carefully cut stems out of peppers and remove seeds.
  • 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.
  • While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
  • Sauté for a few minutes. Add garlic, oregano and cumin.
  • Sauté for about 10 minutes more.
  • Add crushed tomatoes and lime juice.
  • Sauté for about 10 more minutes.
  • When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
  • Stuff with corn mixture.
  • Top with cheese.
  • Put under broiler until cheese is melted for about 2 minutes.
  • Serve.
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RECIPE MADE WITH LOVE BY

@Sharbysyd
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@Sharbysyd
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"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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  1. lshapka
    Delicious! I grew poblanos in my garden this year and needed something to do with them. It was a wonderful contrast between sweet from the corn, and acidic from the tomatoes. And the cheese on top made it super comforting. I would make this again in a heartbeat.
    Reply
  2. Harley4Ever
    Great recipe! I now buy Poblano Peppers every time I go to the grocery store because of this recipe. Only one time the peppers were hot, but a medium hot at the most. I prefer to pull the skin off the peppers after letting them sit for about 5 minutes prior to stuffing. I added a couple more minutes in order to slightly brown the cheese on the top in the last step (see photo).
    Reply
  3. steelersgirl9999_12
    Was very good. But i will have to disagree with some reviewers about heat and poblanos. while poblanos usually are a mild pepper, i have had some that have been hotter than jalapenos or serranos. if you dont want to take the chance, use anaheims.
    Reply
  4. Silent Whispers
    I really liked these. My husband missed having meat with his.Maybe I will try them again and add some shredded chicken, but I liked them just the way they were, He got a spicy one, while I got a mild one. I've ordered Chili rellanos in restaurants , and I've had hot ones, and mild.I guess you never know what you're going to get. This is worth making again.
    Reply
  5. Seph2321
    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.
    Reply
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