Poblano Stuffed Pepper Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly brush with 1 tbs olive oil.

Place poblano peppers on the sheet and brush lightly with the remaining 1 tbs olive oil and sprinkle with 1 tsp salt. Roast 20–25 minutes, turning every 7–8 minutes, until skins are blistered and charred in spots.

Remove peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This loosens skins for easier peeling. When cool enough to handle, peel off charred skin, make a lengthwise slit on one side of each pepper and gently remove seeds and large membranes, keeping pepper mostly intact. Set aside on paper towels to drain.

In a large skillet over medium heat, add 1 tbs olive oil and 1 tbs butter. When hot, add the diced onion and sauté 3–4 minutes until translucent.

Add the chopped mushrooms and sauté 6–8 minutes until they release their liquid and begin to brown. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Season the mixture with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices, then remove from heat and let cool 3–5 minutes.

Stir in 4 oz softened cream cheese until melted and fully combined, then fold in 1/2 cup crumbled queso fresco, 1 cup shredded mozzarella, and 2 tbs chopped cilantro. Taste and adjust salt or pepper as needed. Keep warm or refrigerate briefly if preparing ahead.

Remove stems and seeds from 3 dried guajillo chiles. Heat 1 tsp oil in a small skillet over medium and toast chiles 15–30 seconds per side just until aromatic (do not burn).

Place toasted chiles in a bowl and cover with 1 cup warm water. Soak 10–15 minutes until softened. Reserve soaking liquid.

Drain chiles (reserve about 1/4 cup of the soaking liquid), then transfer chiles to a blender with 1 cup chopped zucchini, 1/2 cup Mexican crema (or sour cream), 1 tbs lime juice, 1/2 tsp salt, and 2–3 tbs of the reserved soaking liquid. Blend until very smooth, adding more soaking liquid if needed to reach a pourable crema consistency (about thin sour cream). Taste and adjust salt or lime.

If desired, pass crema through a fine mesh sieve for extra smoothness. Refrigerate until ready to use; it can be served warm or room temperature.

If using canned refried beans: warm 2 cups in a small saucepan over low heat, thinning with a few tablespoons of water if too thick. Season to taste with salt.

If using ground meat: in a skillet over medium heat, add 1 tbs oil, sauté 1/2 finely chopped onion until translucent (3–4 minutes). Add 1 cup ground beef or pork and cook until browned, breaking up pieces. Add 1 minced garlic clove, 1 tsp chili powder, and 1/2 tsp salt; cook 1–2 minutes more. Stir in 1/4 cup water and simmer until slightly reduced. Taste and adjust seasoning. Combine cooked meat with 1 cup warmed refried beans if you want a meaty refried filling, or keep separate to spoon into peppers before cheese filling.

For assembly, spread about 2–3 tbs of refried beans (or meaty refried mixture) inside each prepared poblano as a base layer before adding the mushroom-cheese mixture.

Preheat oven to 375°F (190°C) if not already heated from roasting peppers.

Place the peeled, seeded poblanos on a baking dish. Spoon about 2–3 tbs of warmed refried beans into each pepper cavity to create a bottom layer.

Pipe or spoon the mushroom-cheese filling into each pepper, packing it gently but leaving a little room at the top. Sprinkle each pepper with about 2–3 tbs shredded mozzarella for a melty top layer.

Bake stuffed poblanos 12–15 minutes until cheese is melted and filling is warmed through and edges are bubbling.

If you prefer browned cheese, switch to broil for 1–2 minutes—watch closely to avoid burning.

While peppers bake, make the Mexican rice: heat 1 tbs oil in a medium saucepan over medium heat. Add 1 cup long-grain rice and cook, stirring, until rice is lightly golden, 3–4 minutes.

Stir in 1/4 cup finely chopped onion and 1 minced garlic clove; cook 1 minute. Add 3/4 cup tomato sauce (or blended tomatoes), 1.5 cups broth, and 3/4 tsp salt. Bring to a gentle simmer, reduce heat to low, cover and cook 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat, fluff with a fork, and stir in 1/2 cup frozen peas and carrots if using. Cover 3 minutes to warm vegetables, then fluff again.

Place a scoop of Mexican rice on each plate. Arrange 1–2 stuffed poblanos per plate (depending on size), drizzle each with 2–3 tbs guajillo-zucchini crema.

Garnish with 1–2 tbs crumbled queso fresco and 1 tbs chopped cilantro per serving. Serve with lime wedges on the side.

Serve immediately while hot.