Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano peppers (can use 8 sm if you can't find large ones); 3 -4 tablespoons olive oil; 1 (20 ounce) bag frozen corn; 2 large garlic cloves, peeled and minced; 1/4 large onion, chopped; 2 pinches oregano; 1 teaspoon cumin; 1 (28 ounce) can crushed tomatoes with garlic; 1 lime, juice of; 8 ounces monterey jack cheese, grated

Servings: persons

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

1170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 large poblano peppers (can use 8 sm if you can't find large ones), 3 -4 tablespoons olive oil, 1 (20 ounce) bag frozen corn, 2 large garlic cloves, peeled and minced, and more.

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

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

That's it — enjoy your meal!

Stuffed Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions