Get ready to tantalize your taste buds with these flavorful Stuffed Poblano Peppers, a delicious and spicy twist on traditional stuffed peppers!
Introducing our sizzling Southwest Stuffed Poblano Peppers – a fun twist on regular bell peppers that will make your taste buds dance to the salsa. These plump, roasted poblanos are filled with a medley of mouthwatering ingredients enhanced by the magic of Mexican spices, unlike these mediterranean Lamb Stuffed Peppers. It’s the perfect way to pay homage to the best flavors of Mexican cuisine while adding a deliciously unique recipe to your collection.
This recipe is kind of like these Italian Stuffed Peppers but Mexican style! So, say adios to ordinary meals and get ready for a flavor-packed adventure that will have you craving more! So, fire up your smoker, and let’s dive into this savory main course!
What Are Stuffed Poblano Peppers?
This stuffed poblano peppers recipe takes stuffed peppers to a whole new level. Picture this: vibrant poblano peppers, perfectly roasted to bring out their smoky and slightly spicy flavor, filled to the brim with a mouthwatering combination of ingredients like savory meats and aromatic spices. And who doesn’t like savory meat, right? Especially in these Pulled Pork Stuffed Peppers. These little pockets of deliciousness are sure to make your taste buds dance with joy and leave you craving more! Topped with a sprinkle of shredded cheese or an all-out boatload, like Mac and Cheese Stuffed Peppers, these stuffed poblano peppers will give you that slightly spicy, tangy fix that you’re craving! Especially with a drizzle of homemade poblano crema or cilantro chimichurri to finish them off!
Stuffed Poblano Pepper Ingredients
- Olive Oil
- Poblano Peppers – 4-6 large poblano peppers for stuffing.
- Onion – We used a white onion for this recipe, but feel free to use yellow or red onion if you prefer!
- Garlic Cloves
- Kosher Salt and Pepper
- Ancho Chili Powder
- Lean Ground Beef – We chose 90/10 for this recipe but feel free to choose whatever leanness you like! If you prefer chicken, try our Chicken Tinga Stuffed Peppers!
- Homemade Enchilada Sauce – Store-bought is fine, but we’re obsessed with this one!
- Avocado – For the topping.
- Cilantro – For garnish.
How to Make Stuffed Poblano Peppers
- Prep your smoker and get it holding ready to hold at 225 degrees F.
- Meanwhile, in a large pan, saute onion and diced poblanos til soft, about 5 to 7 minutes, and then add the garlic.
- Cook for 30 seconds before seasoning with salt and pepper and stirring in the cumin, paprika, oregano, and chili powder.
- Stir in 1/2 to 3/4 cup of the prepared enchilada sauce, enough to coat all of the meat.
- Stuff the peppers evenly with the meat and arrange them in a wire basket for easy handling while smoking.
- Roast poblano peppers for an hour and a half to two hours until soft and cooked through.
- Arrange stuffed poblanos as desired with additional sauce for topping along with fresh cilantro, Mexican rice, sour cream, black beans, Mexican cheese blend, or any other toppings you like!
Girl Carnivore EXPERT RECIPE TIPS
- Use regular taco seasoning instead of cumin, paprika, and ancho chili powder.
- If you’re not a fan of Enchilada sauce, use regular tomato sauce instead! But you’ll be missing out.
- Add some diced jalapeno peppers or chiles rellenos for extra heat!
- Drizzle melted cotija cheese on top for that authentic Mexican feel!
Leftovers & Reheating
Place any leftover stuffed poblano peppers in an airtight container and refrigerate them within two hours of cooking. They can last for up to three days in the refrigerator.
- Oven – Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and cover them with foil to prevent drying out. Bake for about 15-20 minutes or until heated through.
- Microwave – If you’re in a hurry, use the microwave to reheat the stuffed peppers. Place them on a microwave-safe plate and heat in 30-second intervals, checking and stirring between each interval, until heated thoroughly.
- Stovetop – Another option is to reheat the stuffed poblano peppers on the stovetop. Heat a large skillet over medium heat and add a small amount of oil or cooking spray. Place the peppers in the skillet and cook for a few minutes on each side until heated all the way through.
What to Serve With Stuffed Poblano Peppers
Don’t let your stuffed poblano peppers get lonely! Pair them with these delicious dishes – Grilled Jalapeno Popper Fries, Air Fryer Cheesy Potato Taquitos, or save any leftover ground beef and make this Meat-Lover’s Frittata for breakfast!
You can find poblano peppers at your local grocery store or farmers’ market. Look for firm peppers with smooth skin and vibrant color.
Poblano peppers are known for their mild heat, ranging from very mild to occasionally medium-hot. Remove the seeds and white membranes before stuffing them if you prefer less spiciness.
Absolutely! While the flavor and heat level will be different, regular bell peppers can be a suitable alternative. They will provide a milder taste and a different texture to the dish.
Absolutely! You can use lean ground turkey or chicken if you’re not a huge ground beef lover!
More delicious Mexican recipes
Mexican Chicken Soup
In conclusion, stuffed poblano peppers are a great addition to any meal rotation, and they’re sure to become a family favorite in no time. You’ll feel like you’re dining at one of those fancy Mexican restaurants, but with the added satisfaction of knowing you made it yourself (and probably for a fraction of the cost). So why not mix up your usual dinner routine and give this great recipe a try? Your taste buds will thank you, and you might even impress your friends and family with your newfound culinary skills. Plus, next time you’re at a Mexican restaurant, you can smugly think to yourself, “I can make this at home now.” Happy cooking! Also, please rate the recipe card and leave a comment below to help out the next reader!
Enchilada Stuffed Smoked Poblanos
- 2 tbs olive oil
- 4 to 6 Poblano Peppers stems removed, tops removed and diced, split 3/4 down the middle on one side and seeded
- 1/2 onion chopped
- 2 garlic cloves
- salt and pepper
- 1 teas cumin
- 1 teas paprika
- 1/2 teas oregano
- 1/4 teas ancho chili powder
- 1 1/2 lbs lean ground beef
- Homemade Enchilada Sauce
- Prep your smoker and get it holding ready to hold at 225.
- Meanwhile, in a large pan, saute onion and diced poblanos til soft, about 5 to 7 minutes and then add the garlic.
- Cook for 30 seconds before seasoning with salt and pepper and stirring in the cumin, paprika, oregano and chili powder.
- Stir in 1/2 t0 3/4 cup of the prepared enchilada sauce, enough to coat all of the meat.
- Stuff the peppers evenly with the meat and arrange in a wire basket for easy handling while smoking.
- Smoke for an hour and half to two hours until poblanos are soft and cooked through.
- Arrange poblanos as desired with additional sauce for topping along with fresh cilantro, avocados and paired with cauliflower rice, and jicama or plantain chips.
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I was just wondering what could I use if I don’t have a smoker :/
This would work in a traditional grill (you could even add wood chips for smoke flavor)or in an oven. Hope you give it a try!
Does the meat cook on the smoker or before filling the poblanos? Seems like a step is missing?
How spicy is this meal??
I didn’t find it terribly spicy, but you may want to test as you go for your family. If you are worried about the heat (poblanos are milder), try bell peppers out. Cheers,
Thank you for sharing at Delicious Dishes Recipe Party!
Hell, Kita. If you hadn’t told me this was good for me, I’d have never known. I know one thing though: I’m making these bad mama jamas! Thanks!