Stuffed Poblano Recipe

Cooking Directions

1. 1

   Prepare the Peppers

   Preheat your oven to 375°F (190°C). Cut the tops off the poblano peppers and remove the seeds. Set aside.

2. 2

   Cook the Filling

   In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until the onions are translucent. If using ground beef, add it now and cook until browned. If using shrimp, add after onions are cooked, cooking until shrimp are pink.

3. 3

   Season the Filling

   Stir in cumin, chili powder, salt, and black pepper. Mix in the cooked rice and half of the shredded cheese. Remove from heat.

4. 4

   Stuff the Peppers

   Carefully fill each poblano pepper with the meat and rice mixture. Place them in a baking dish.

5. 5

   Top with Cheese

   Sprinkle the remaining shredded cheese on top of each stuffed pepper.

6. 6

   Bake the Peppers

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

7. 7

   Serve

   Remove from the oven and let cool slightly. Serve the stuffed poblanos topped with chili relleno salsa, alongside black beans.