Stuffed Poblano Peppers

Stuffed Poblano Peppers Recipe
Photo: Brian Woodcock, Styling: Missie Neville Crawford
Poblano peppers range in heat level from quite spicy to rather mild, and there's no way to know what you're getting until you take a bite. If your peppers are too hot, cool off with a dollop of sour cream.

Yield:

Serves 8 (serving size: 1 stuffed chile and about 2/3 cup sauce)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Nutritional Information

Calories 334
Fat 14.8 g
Satfat 5.2 g
Monofat 5.5 g
Polyfat 1.8 g
Protein 17.6 g
Carbohydrate 35 g
Fiber 7.2 g
Cholesterol 45 mg
Iron 3.7 mg
Sodium 369 mg
Calcium 148 mg

Ingredients

8 large poblano peppers
4 dried ancho chiles
2 tablespoons canola oil
3 cups chopped onion
10 garlic cloves, minced
1 teaspoon kosher salt, divided
1 teaspoon black pepper
12 ounces 90% lean ground sirloin
4 ounces 1/3-less-fat cream cheese, softened
1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
6 ounces queso fresco, crumbled and divided (about 1 1/2 cups)
1/4 cup fresh lime juice
1 tablespoon ground cumin
2 teaspoons sugar
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
Cooking spray
1/4 cup cilantro leaves

Preparation

1. Preheat broiler.

2. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.

3. While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.

4. Reduce oven temperature to 400°.

5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.

6. Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.

TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.

TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

Cooking Light

March 2014
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