Description
Deliciously roasted poblano peppers filled with a hearty stuffing that makes for a comforting main dish or delicious appetizer.
Ingredients
- Poblano peppers
- Cheese (such as queso fresco or Monterey Jack)
- Ground meat (beef or turkey, optional)
- Onion
- Garlic
- Eggs
- Flour
- Salt
- Pepper
- Oil for frying
- Tomato sauce (for serving, optional)
Instructions
- Preheat your oven: Start by preheating your oven to 425°F (220°C).
- Roast the peppers: Place the poblano peppers on a baking sheet and roast until blistered and charred, about 15–20 minutes.
- Steam the peppers: Remove the peppers and place them in a paper bag to steam for about 10 minutes.
- Peel the skin: Carefully peel off the charred skin and remove the seeds from each pepper.
- Prepare the stuffing: Sauté chopped onions and minced garlic in a skillet with oil, add ground meat (if using), and stir in cheese until melted, seasoning with salt and pepper.
- Stuff the peppers: Fill each roasted pepper with the cheese and meat mixture.
- Prepare the egg mixture: Beat the eggs until fluffy in a bowl.
- Coat the peppers: Dip each stuffed pepper in flour, then into the egg mixture.
- Fry the peppers: Heat oil in a frying pan and cook the stuffed peppers until golden brown, about 5–7 minutes.
- Drain and serve: Remove from the pan, let drain on paper towels, and serve warm with tomato sauce, if desired.
Notes
Customize the filling with different cheeses or add beans for extra protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg
Keywords: stuffed peppers, poblano peppers, comfort food, Mexican cuisine, vegetarian