One of my neighbors has an awesome garden and every year they give me a bunch of fresh vegetables to cook with. This time around I got a GREAT harvest of poblano peppers. So I pulled out one of my favorite poblano recipes for them. These Stuffed Poblano Peppers will truly wow you. I like mine really spicy so many times I don’t seed my Jalapenos at all, but if you like less heat go ahead and seed them. If that isn’t enough that can be omitted but I think you will be missing out personally lol.
I LOVE doing stuffed Poblanos, I have so many variations on this one. What is your favorite way to make Stuffed Poblanos? Let me know
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Recipe Instructions
Total Time: 45 Minutes
Makes: 5 Servings
5 Poblano Peppers
1/2 lbs. Ground Sausage
2 Ears of Corn, Roasted and Removed From Cob
1 Cup Carrots, Shredded
3/4 Cup Onion, Diced
1/4 Cup Jalapeno, Seeded and Diced
1/2 Tbsp. Cumin
1 Tbsp. Chili Powder
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
Salt
Pepper
1/4 Cup Green Onion
4 oz. Cream Cheese
4 oz. Shredded Pepper Jack Cheese
See Above Video for Step by Step instructions.
How to Make Stuffed Poblano Peppers
Ingredients
- 4 Poblano Peppers
- 1 10oz. Can Ro*Tel, Drained
- 2 Cups White Rice Cooked
- 1/4 Onion Diced
- 1 Chipotle Pepper in Adobe Diced
- 1 tsp. Chili Powder
- 1 Tbsp. Cumin
- Salt
- Pepper
- 1/2 Cup Milk
- 8 oz. Velveeta Cubed
Instructions
- Roast poblanos over an open flame until they have a nice blackened char. Place peppers into a bowl and cover with a plate. Set aside and allow to rest at least 10 minutes.
- Preheat the oven to 375˚F.
- In a large bowl mix together, Ro*Tel, beans, rice, onion, chipotle, chili powder, cumin, salt and pepper and set aside.
- In a small sauce pan add in milk and Velveeta. Heat over a low heat constantly stirring until cheese melts.
- Once peppers have rested remove from the bowl, and peel the skin off of the peppers. Slice peppers open length wise and carefully remove the seeds. Stuff the peppers with the rice mixture.
- Lay stuffed peppers into a baking dish. Add any left over filling around the peppers, pour cheese sauce over the top and bake for about 35 minutes until the cheese is browned and bubbly.
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