Stuffed Poblano Peppers
I stuff these poblano peppers with a creamy ground beef mixture, but you can stuff these versatile peppers with chicken or cheese or vegetables. I scrape all the seeds out to remove most of the heat and then get creative with what goes inside. A simple bake in the oven…..and deliciousness is served.
Servings 3 servings
- 3 poblano peppers
- 1 tbsp olive oil
- 1 lb ground beef
- ½ cup yellow onion small dice
- 2 tbsp taco seasoning or 1 packet
- 4 oz cream cheese softened
- ½ cup cheddar cheese shredded
Preheat oven to 350*
Slice open the poblano peppers keeping the stem and top intact. Scrape all seeds out of the peppers and discard seeds. Place peppers in a casserole dish side by side and open side up. Bake for 15 minutes.
Thoroughly wash your hands with soap and warm water. Trust me!
In a large skillet over medium heat add the olive oil. Add diced onion and saute to soften for 3-5 minutes. Add ground beef and break into small pieces with a heavy wooden spoon. Brown ground beef for 5-7 minutes.
Once the ground beef is fully cooked and broken into small bits add in the taco seasoning and softened cream cheese to the skillet mixture. Mash the cream cheese into the beef, onion and taco seasoning. Mix all ingredients together until fully combined and creamy.
Turn heat off the stove top. Spoon the creamy ground beef mixture equally into the roasted and slightly soft poblano peppers. Sprinkle the shredded cheddar cheese equally over the stuffed peppers.
Bake the stuffed peppers in a 350* for 15 minutes. Once your peppers are fully cooked through, turn the oven to broil and watch the peppers for 1-2 minutes under the broiler.
Serve and enjoy.
Calories: 668kcal | Carbohydrates: 11g | Protein: 34g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 169mg | Sodium: 487mg | Potassium: 726mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1302IU | Vitamin C: 98mg | Calcium: 218mg | Iron: 4mg