Stuffed Poblano Recipe

Preheat the oven to 400°F (200°C). Rinse poblano peppers, pat dry. Using a small paring knife, make a lengthwise slit down one side of each pepper and remove a few seeds to make a pocket, keeping stems intact. Place peppers on a baking sheet lightly brushed with oil.

Brush the exterior of the peppers lightly with 1 tbs olive oil. Roast in the preheated oven for 12–15 minutes, turning once, until skins are blistered and softened but peppers still hold shape. Remove and set aside to cool enough to handle.

Heat remaining 1 tbs olive oil in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add chopped mushrooms and sauté 5–7 minutes until they release moisture and begin to brown.

Add diced zucchini and continue cooking 3–4 minutes until just tender. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Stir to combine and cook 1 more minute.

If using meat, add 2 cups of your cooked choice (shredded chicken, cooked ground beef, or carnitas) to the skillet and heat through 2–3 minutes, breaking up large pieces if needed. Taste and adjust salt and pepper.

Remove skillet from heat. Stir in 1.5 cups shredded mozzarella, 2 tbs chopped cilantro, and 1 tbs lime juice. Allow filling to cool slightly so filling will bind but cheese remains melty.

Preheat oven to 375°F (190°C) if not still warm. Place roasted poblano peppers on the baking sheet or in a shallow baking dish. Spoon the filling evenly into each pepper pocket, pressing gently to pack filling. If desired, sprinkle an additional 1/4 cup mozzarella over the tops.

Bake stuffed poblanos 10–12 minutes, until cheese is melted and filling is heated through and edges are bubbling. Remove from oven and let rest 2 minutes.

While poblanos roast, remove stems and seeds from 2 dried guajillo chilies and soak them in 1 cup hot water for 10 minutes until softened.

Drain chilies, reserving a little soaking liquid. In a blender or food processor, combine softened guajillos, 1/2 cup sour cream (or crema), 2 tbs mayonnaise, 1 tbs lime juice and 1/2 tsp salt. Blend until smooth, adding 1–2 tbs reserved soaking liquid if needed to reach a pourable consistency. Taste and adjust salt or lime.

When poblanos are almost done, warm Mexican rice and refried beans. In a small skillet, heat 1 tbs oil or butter over medium heat. Add rice and toss until heated through, 3–4 minutes. Keep covered and warm.

Warm refried beans in a small saucepan over low heat, stirring occasionally, until hot, about 3–5 minutes. Add a splash of water if too thick and season with a pinch of salt to taste.

Place one stuffed poblano on each plate with a scoop (about 1/2 cup) of Mexican rice and 1/2 cup refried beans alongside.

Drizzle 1–2 tbs guajillo crema over each stuffed poblano and around the plate as desired.

Sprinkle crumbled cotija (optional) and extra cilantro leaves over the peppers. Serve with lime wedges on the side.