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STUFFED POBLANO PEPPERS RECIPE | ALLRECIPES



Stuffed Poblano Peppers Recipe | Allrecipes image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dishes

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 4 servings

Number Of Ingredients 13

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 shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, CarbohydrateContent 18.8 g, CholesterolContent 90.6 mg, FatContent 28.9 g, FiberContent 5.7 g, ProteinContent 29 g, SaturatedFatContent 11.5 g, SodiumContent 541 mg, SugarContent 5 g

TURKEY ENCHILADA POBLANO PEPPERS RECIPE | EATINGWELL



Turkey Enchilada Poblano Peppers Recipe | EatingWell image

In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can't find poblano peppers, you can substitute green bell peppers instead.

Provided by Abbie Gellman, M.S., RD, CDN

Categories     Healthy Stuffed Pepper Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 23

1 tablespoon olive oil
2 cloves garlic, minced
1 (15 ounce) can no-salt-added tomato sauce
½ cup low-sodium chicken broth
2 teaspoons chopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce
2 teaspoons chili powder
½ teaspoon ground cumin
? teaspoon salt
6 large poblano peppers
1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1 small onion, diced (1/2 cup)
2 cloves garlic, minced
1 medium tomato, chopped (1 cup)
¼ cup water
3 tablespoons chopped fresh cilantro
1 teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon salt
4 (6 inch) corn tortillas, torn into bite-size pieces
¾ cup shredded Cheddar cheese
1 avocado, diced
6 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
  • To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
  • Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
  • Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
  • To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.

Nutrition Facts : Calories 344.6 calories, CarbohydrateContent 23 g, CholesterolContent 57.3 mg, FatContent 19.9 g, FiberContent 6.3 g, ProteinContent 21.7 g, SaturatedFatContent 4.1 g, SodiumContent 350.4 mg, SugarContent 6.5 g

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Sep 06, 2019 · Poblano Pepper Recipes. One of the most popular Mexican recipes using poblanos is chile rellenos. In this dish, the peppers are stuffed with cheese, coated in an egg and flour mixture and then pan fried. If you’re looking for a non-fried version, here’s a Baked Chile Rellenos recipe that’s a little healthier.
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