Delicious Stuffed Poblano Peppers Recipe

Name: Delicious Stuffed Poblano Peppers Recipe
Total time: 1 hr 40 mins
Ingredients: 4 medium fresh poblano peppers; 1 tablespoon olive oil; 1 medium onion, diced; 1 clove garlic, minced; 1 pound lean ground beef; 1 tablespoon chili powder; 1 teaspoon ground cumin; salt and ground black pepper to taste; 4 thin slices Cheddar cheese, cut into strips; 4 thin slices Monterey Jack cheese, cut into strips; 1 (15 ounce) can enchilada sauce (such as Hatch®); 0.25 cup shredded Cheddar cheese

My brother shared this amazing stuffed poblano peppers recipe, and it's a family favorite! Perfect for those following a low-carb diet. For a complete and delicious meal, serve these peppers with refried beans and Mexican rice. You can also try it with chicken and a creamy green enchilada sauce mixed with sour cream.

Total time1 hr 40 mins
Prep time20 mins
Cook time1 hr 20 mins
Yield4

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Servings

Instructions

Prepare all of the necessary ingredients.
Using tongs, hold each poblano pepper directly over a high gas stove burner flame. Rotate the peppers until the skin is charred. Allow the peppers to cool completely. Carefully peel off the charred skin, remove the seeds, membranes, and stems, trying to keep the peppers intact.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, then cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes. Add the ground beef and cook, breaking it apart, until it is browned and crumbly, about 5 to 7 minutes. Stir in the chili powder, cumin, salt, and pepper to season the beef.
Preheat your oven to 350 degrees F (175 degrees C). Arrange the peppers in a casserole dish. Stuff each pepper with a slice of Cheddar cheese and a slice of Monterey Jack cheese, followed by a generous spoonful of the ground beef mixture.
Spread any remaining ground beef mixture over the top of the peppers, then evenly coat with enchilada sauce. Cover the casserole dish with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove the aluminum foil, sprinkle a layer of shredded Cheddar cheese over the peppers, and continue baking until the peppers are bubbly and fragrant, approximately 45 minutes more.

Nutrition

Calories: 447 kcal
Fat Content: 29 g
Fiber Content: 6 g
Sugar Content: 5 g
Sodium Content: 541 mg
Protein Content: 29 g
Cholesterol Content: 91 mg
Carbohydrate Content: 19 g
Saturated Fat Content: 12 g
Unsaturated Fat Content: 0 g