Chili-Stuffed Poblano Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
• STEP 3.Place the roasted peppers in a plastic bag and let them steam for 10 minutes. This will make it easier to remove the skin.
• STEP 4.Remove the peppers from the bag and carefully peel off the skin. Make a small slit in each pepper and remove the seeds and membranes.
• STEP 5.In a skillet, cook the ground beef, onions, and garlic until the beef is browned and the onions are softened.
• STEP 6.Add the chili powder, cumin, salt, and pepper to the skillet and stir to combine.
• STEP 7.Fill each pepper with the ground beef mixture and place them in a baking dish.
• STEP 8.Top the peppers with shredded cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.
• STEP 9.Serve the chili-stuffed poblano peppers hot, garnished with chopped cilantro and a dollop of sour cream.

Cooking Tips

• If you don't have poblano peppers, you can use bell peppers instead.
• For a spicier version, add some diced jalapenos to the ground beef mixture.
• You can make the stuffing ahead of time and refrigerate it until ready to use.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the peppers in a baking dish and bake at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the chili-stuffed poblano peppers as a main course with a side of rice and beans, or as a side dish with grilled meats or tacos.