Directions:
1. Preheat oven to 375°F (190°C). Roast poblano peppers under the broiler or over open flame until skins are charred. Place in a covered bowl for 10 minutes, then peel and carefully cut a slit to remove seeds.
2. In a skillet, heat olive oil. Sauté onions until soft, then add garlic and ground meat. Cook until browned.
3. Stir in cumin, paprika, salt, pepper, and cooked rice. Mix until well combined and remove from heat.
4. Fill each pepper with the meat-rice mixture and place in a baking dish. Pour tomato sauce over and around the peppers.
5. Top each with shredded cheese and bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
6. Garnish with fresh herbs and serve hot.
Quick Facts
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~410 kcal per serving
Tips & Variations
– Add corn or black beans for extra texture
– Use leftover chicken or lentils for a different twist
– Spice it up with jalapeños in the filling
– Serve with sour cream, avocado slices, or a fresh salad
Conclusion
Cheesy stuffed poblano peppers are a rich and hearty dish that’s full of flavor, comfort, and color. Whether for a weeknight dinner or a special gathering, this is a crowd-pleaser with a little smoky kick.
