Description
Cheesy Stuffed Poblano Peppers with Enchilada Sauce
Ingredients
4 large poblano peppers
1 lb ground beef or ground turkey
1 cup cooked rice
1 small onion, finely diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup shredded Monterey Jack or cheddar cheese
1 1/2 cups enchilada sauce (homemade or store-bought)
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Directions
Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 10 minutes, turning halfway, until the skin is slightly blistered. Let them cool, then carefully cut a slit in each pepper and remove the seeds. Set aside.
Prepare the Filling: Heat olive oil in a skillet. Sauté onions and garlic until fragrant. Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned. Stir in the cooked rice and half the shredded cheese.
Stuff the Peppers: Fill each roasted poblano pepper with the beef and rice mixture. Place them in a baking dish.
Add the Sauce and Bake: Pour enchilada sauce around the peppers in the baking dish. Top each pepper with the remaining cheese. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil and bake for an additional 10 minutes to melt and brown the cheese.
Serve: Garnish with fresh cilantro and serve hot with the sauce spooned over the peppers.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 320 kcal per serving
#StuffedPeppers #PoblanoPeppers #MexicanInspired #CheesyDelight #DinnerGoals #EasyRecipes
