How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Stuffed Poblano Peppers?

You need 17 ingredients. The key ingredients include: 8 large poblano peppers, 4 dried ancho chiles, 2 tablespoons canola oil, 3 cups chopped onion, and more.

Is Stuffed Poblano Peppers suitable as general?

Yes, Stuffed Poblano Peppers falls under the General category and is a great choice for this type of meal.

How do I store leftover Stuffed Poblano Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large poblano peppers; 4 dried ancho chiles; 2 tablespoons canola oil; 3 cups chopped onion; 10 garlic cloves, minced; 1 teaspoon kosher salt, divided; 1 teaspoon black pepper; 12 ounces 90% lean ground sirloin; 4 ounces 1/3-less-fat cream cheese, softened; 1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice); 6 ounces queso fresco, crumbled and divided (about 1 1/2 cups); 1/4 cup fresh lime juice; 1 tablespoon ground cumin; 2 teaspoons sugar; 2 (14.5-ounce) cans unsalted diced tomatoes, undrained; Cooking spray; 1/4 cup cilantro leaves

1

Preheat broiler.

2

Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.

3

While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.

4

Reduce oven temperature to 400u00b0.

5

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.

6

Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400u00b0 for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.

7

TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.

8

TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)

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MyRecipes is working with

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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Stuffed Poblano Peppers

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