Mexican Stuffed Poblano Peppers are a spicy, meaty, saucy dish that you can enjoy for lunch or dinner. They are typically served as an appetizer or even a main dish once they are roasted. The stuffed poblano peppers are delicious when they are in their raw form because they have a firm texture, similar to that of walnuts.
Mexican Stuffed Poblano Peppers are a fantastic and versatile vegetable. A perfect way to use up all those leftover peppers, sweet potatoes, and squash is with stuffed peppers. Poblano peppers make an excellent stuffing for a variety of ground meats, and corn or squash will work just as well. This recipe is a great way to use up your poblano pepper and make something delicious using them.
This Mexican Stuffed Poblano Peppers recipe is perfect, especially with the weather cooling down. They are a great way to get some extra protein as well as vitamins and minerals. The great thing about this recipe is that you can customize the filling to your taste. These blends are most commonly used to add a smoky flavor to dishes.
How To Make Mexican Stuffed Poblano Peppers
Mexican Stuffed Poblano Peppers are a delicious, healthy, and super easy way to stay on track with your diet. The flavors consist of a mixture of goat cheese, poblano peppers, and garlic, making this stuffed poblano peppers recipe a true delight. The main thing I love about stuffed peppers is that they are inexpensive, they can be ready in less than 2 hours and they are great to be reheated in the oven or on the stove.
Ingredients
- 8 poblano peppers
Filling:
- Olive oil, 1 tablespoon
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- Ground pork, 1 ¾ pound
- Peeled, seeded, and chopped tomatoes, 2 cups
- 1 ripe plantain (chopped)
- 1 apple (chopped)
- 1 fresh peach (chopped)
- 1 bunch fresh parsley (chopped)
- Chopped candied orange peel, 2 tablespoons
- Pine nuts, 2 tablespoons
- Raisins, 2 tablespoons
- Blanched almonds (chopped), 2 tablespoons
- 4 whole cloves (ground)
- salt and pepper to taste
Sauce:
- Chopped walnuts, 2 ½ cups
- Milk, 1 ¾ cups
- Soft goat cheese, ¾ cup
- White sugar, 1 tablespoon
- 1 (1 inch) piece cinnamon stick
Garnish:
- Pomegranate seeds, 1 ½ cups
- Chopped fresh parsley, ½ cup
Step By Step Instructions To Make Mexican Stuffed Poblano Peppers
Step 1
Turn poblano chiles often during roasting, until the skin is black and charred on all sides, about 10 to 15 minutes.
Step 2
In a large bowl covered with plastic wrap, place the charred chiles. After 5 to 10 minutes, remove the skin by opening and peeling. Remove the seeds from each chile by cutting a slit lengthwise.
Step 3
Using a large pot, heat olive oil over medium heat. 3 to 4 minutes later, add the onion and garlic and cook until soft and translucent. While cooking, stir with a spoon to break up the ground pork as it browns, about 7 minutes.
Step 4
In a large bowl, combine tomatoes, plantains, apples, peaches, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper.
Step 5
After about 10 minutes, simmer until the filling is cooked through and flavors are well combined.
Step 6
Make the walnut sauce by blending walnuts, milk, goat cheese, sugar, and cinnamon sticks together in a blender.
Step 7
Place each poblano chile on a plate with the pork filling inside. Add walnut sauce and pomegranate seeds to chile and sprinkle with parsley.
Conclusion
We hope you enjoyed our article about Mexican Stuffed Poblano Peppers. We love Mexican food, and this recipe is a great example of just that. These stuffed peppers are made with a mix of ground beef, cheese, and poblano peppers. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
