Cheesy Stuffed Poblano Peppers
Mix up taco night with these Cheesy Stuffed Poblano Peppers! This flavor-packed recipe makes for a fun and delicious meal that is sure to become a family favorite.
Servings: 6 servings
Calories: 433kcal
Ingredients
For the Poblano Peppers
- 6 large poblano peppers
- ½ Tbsp olive oil
For the Filling
- 1 Tbsp olive oil
- ¾ cup diced red onions
- 2 tsp minced garlic
- 16 oz. lean ground beef can use ground turkey
- 2½ tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground oregano
- ½ tsp kosher salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ cup tomato sauce
- ¼ cup low-sodium chicken or beef broth
- 1 15-oz. can fire-roasted diced tomatoes, drained
- 1 15-oz. can black beans, drained and rinsed can use pinto beans
- ½ cup corn can use frozen or fresh
- 1 cup shredded Cabot Seriously Sharp Cheddar cheese
- 1 cup shredded Cabot Monterey Jack cheese
- {for garnishing} fresh cilantro
Instructions
For the Poblano Peppers
- Preheat oven to 350°F.
- Line a baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
- Holding a poblano pepper upright, slice off ~ ¼” of the pepper. (Note: You want to open up the pepper without slicing it completely in half.) Using a sharp knife, remove the seeds and ribs from inside the pepper. Repeat with the remaining peppers.
- Lay the peppers in a single layer on the prepared pan. Brush peppers with olive oil and then bake for 14-16 minutes, or until softened.
For the Filling
- Meanwhile, add olive oil to a large skillet and place over medium-high heat.
- Once hot, add diced onions and sauté, stirring occasionally, for 3-4 minutes.
- Add minced garlic, stir and continue sautéing for 1-2 more minutes.
- Add ground beef, breaking it apart with a wooden spoon. Cook, stirring occasionally, for about 5 minutes.
- Add chili powder, paprika, cumin, oregano, salt, onion powder and black pepper; stir until well combined. Continue cooking, stirring occasionally, for 2-3 more minutes, or until beef is mostly cooked through.
- Add tomato sauce, broth, diced tomatoes, black beans and corn; stir until well combined. Reduce heat to medium-low and simmer for 3-5 minutes.
- Using a small bowl, combine the cheddar and Monterey Jack cheeses.
- Remove skillet from heat and stir in half of the cheese mixture.
- Remove the poblano peppers from the oven and spoon the filling into the peppers.
- Top peppers with the remaining cheese.
- Continue baking at 350°F for 12-15 more minutes, or until cheese has completely melted.
- Before serving, garnish each pepper with freshly chopped cilantro.
Nutrition
Calories: 433kcal | Carbohydrates: 30g | Protein: 34g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 600mg | Potassium: 918mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1323IU | Vitamin C: 100mg | Calcium: 335mg | Iron: 5mg
