Stuffed Poblano Peppers

These are yummy little peppers! I really didn't find them complicated at all. A few steps, but you can do all of them at the same time!

I halved the recipe but used 8 oz of beef instead of 6. I used regular brown rice as i don't like the packaged stuff. (Actually, I made Spanish rice from another recipe and served it on the side rather than stuffing the peppers with rice, but I'm not reviewing based on that.)

The reviewer who said this can all be done raw is sort of ridiculous. I'm sure you can do it this way, but you'll be missing out on a lot of great flavor. Broiling the peppers give a delicious, smoky flavor. You need that delicious , browned flavor from cooking the meat and onions and garlic together (not to mention if those onions were raw in the sauce it'd be too sharp a flavor.) I recommend not skipping these steps just to make this dish quicker. Canola oil has a high smoke point.

This took an hour and that included making a side of Spanish rice.

I added abt a tablespoon of sofrito to the beef mix and it was great, but would be good without too!

I did not make these but the comment was there is no way this takes 40 min as the recipe says. A time consuming recipe,with lots of steps. But the end result is great! These are fantastic and I plan to make up a bunch to stick in the freezer. It seems that so long as they can be frozen, spending a half day or so making up a bunch would make for some fantastic quick meal options later on.

As always I followed the recipe the first time I make anything new. Yes, they were labor intensive but so worth it! Different and I love the smoky Mexican taste. You can do most of it ahead of time....even the day before OR you can turn on the radio, roll up your sleeves, pour a glass of wine and just get into it. They were so worth it and I will be making it again and not changing a thing. I had leftover sauce and filling so the next day I made "enchiladas" with flour tortillas. Delicious!

warning: This is not a one-hour recipe and CL forgot to tell folks to stem, seed and tear the dried ancho before soaking. Made long grain rice rather than buying pre-cooked brown. Prepped the separate elements in the morning. In the evening we fork-fluffed the beef/rice/cheese before stuffing and assembly was pretty quick. Really liked the ancho chile sauce and the cream cheese was a great idea. (Since CL recommended freezing and microwaving the extra four, we wrapped each stuffed pepper separately in plastic & refrigerated overnight to set up. Then unwrapped and made up two microwaveable containers ready to freeze.)

These are really good. I made these into a clean recipe by using olive oil instead of canola and organic dehydrated cane juice in place of white sugar. This is labor intensive so enjoy!

We loved it. My only complaint was that is was a little watery. As other reviewers said, it did take a while. I don't mind that on a weekend but not on a work night. The only changes I made based on what I had on hand were: I thought I had brown rice but didn't. So I cooked a package of yellow rice. I also used 2 chipotle peppers instead of the other peppers for the sauce. I would've added more salt but my husband said it was perfect. Will make again. Oh and I used 96/4 ground beef.

very tasty but time consuming. i did the poblano and ancho chiles the night before, and it took another 1 hr 45 min the next night to pull it together.

We really enjoyed this. It did take us longer to prepare than indicated. Also we just put the peppers flat in the baking dish (over the 1 cup sauce) instead of trying to fill them and put the meat/rice mixture over that and more sauce on the top. I used 1 pound lean ground beef, 6 ounces cream cheese, and 9 ounces queso fresco. Next time I will just use the entire 8 ounces cream cheese, and 12 ounces queso fresco so I won't have the little bits left. I think the sauce would also make a good salsa dip if not blended too smooth. We are looking forward to the dish we put in the freezer. I don't like to put glass in the freezer so I lined the dish with a slow cooker liner and after the dish was frozen it was easy to remove and wrap for the freezer.