Stuffed Poblano Peppers Recipe

Two southwest stuffed poblano peppers on a white plate topped with sour cream and cilantro.

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Stuffed Poblano Peppers Recipe

This southwest stuffed poblano peppers recipe features a savory meat and cheese filling and a crisp, refreshing salsa for a quick, nutritious meal you’ll love!

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Tex-Mex

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat

Servings: servings

Calories: 342kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

4 poblanos (about 1 lb), halved and seeded
1 pound ground meat (beef, turkey, venison, or bison)
15 ounce can fire roasted diced tomatoes
1 cup shredded cheese
1 teaspoon garlic powder
1 teaspoon salt, divided
4 roma tomatoes, finely diced
1 yellow bell pepper, finely diced
1/2 small red onion, finely diced
1/2 cup cilantro, chopped (handful of fresh cilantro)
1 Tablespoon extra virgin olive oil
2 teaspoons lime juice
1 teaspoon red wine vinegar
Optional Toppings: shredded cheese, sliced avocado, sour cream or plain Greek yogurt

Instructions

Preheat the oven to 400F. Spray a 9x13 pan with non-stick cooking spray. Set aside.
In a large saute pan, brown the ground meat on the stove top. Lower the heat and stir in the fire roasted tomatoes, shredded cheese, garlic powder, and ½ teaspoon salt until the cheese is melted.
1 pound ground meat (beef, turkey, venison, or bison), 15 ounce can fire roasted diced tomatoes, 1 cup shredded cheese, 1 teaspoon garlic powder, 1 teaspoon salt, divided
On a cutting board, cut the poblanos in half lengthwise with a large knife and remove the seeds. Place the peppers in the prepared 9x13 baking pan.
4 poblanos (about 1 lb), halved and seeded
Spoon evenly the meat mixture into each pepper. Bake uncovered for 30 minutes or until the peppers can be easily pierced with a fork.
Meanwhile, in a medium-sized bowl add the diced tomatoes, yellow pepper, red onion, cilantro, olive oil, lime juice, red wine vinegar, and ½ teaspoon salt. Stir until combined.
4 roma tomatoes, finely diced, 1 yellow bell pepper, finely diced, 1/2 small red onion, finely diced, 1/2 cup cilantro, chopped, 1 Tablespoon extra virgin olive oil, 2 teaspoons lime juice, 1 teaspoon red wine vinegar
Remove the stuffed peppers from the oven and let cool for 15 minutes before topping with the fresh bell pepper salsa. If desired, add additional shredded cheese, plain Greek yogurt (or sour cream), and/or sliced avocado when serving.
Optional Toppings: shredded cheese, sliced avocado, sour cream or plain Greek yogurt
Store leftovers in an airtight container in the fridge for up to 3 days.

Video

Notes

Air Fryer Option - Preheat the air fryer to 400F. Cut the poblano peppers in half lengthways and remove the seeds. Place the pepper halves in the air fryer (you may need to do this in batches). Cook at 400F for 5 minutes until blistered and softened. Then spoon the meat mixture into each pepper half and cook at 400F for 5 minutes. Let the stuffed peppers cool for 15 minutes before topping with the fresh bell pepper salsa, additional shredded cheese, plain Greek yogurt (or sour cream), and/or sliced avocado.

Nutrition is calculated without toppings.

Nutrition