Stuffed Poblano Peppers

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Poblano peppers make the perfect serving vessel for a Cinco de Mayo entrée stuffed with enticing Mexican-inspired ingredients like black beans,Mexican-style cheese blend, salsa, and sour cream.


Yield: 6 servings



1 medium onion, chopped
1 teaspoon olive oil
1½ pounds ground beef
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1¾ cups canned diced tomatoes with juice
1¾ cups rinsed and drained canned black beans
4 green onions, thinly sliced
6 medium poblano peppers
¾ cup Casa Solana Mexican Blend Shredded Cheese
¾ cup Casa Solana Salsa
6 tablespoons sour cream



1. In sauté pan, cook onion in oil over medium-high heat 4 minutes or until tender, stirring occasionally. Add beef, coriander and cumin, and cook 5 minutes or until browned, breaking up beef with side of spoon. Stir in tomatoes and beans; cook over medium heat 5 minutes or until slightly thickened, stirring occasionally. Stir in half the green onions.

2. Leaving stem-end intact, cut lengthwise slit along 1 side of each pepper; remove seeds and membranes being careful not to tear peppers. Stuff peppers with beef mixture; cover and refrigerate.

3. To serve, place pepper on sheet tray coated with pan spray; top with cheese. Bake at 350°F for 25 minutes or until cheese melts. Serve topped with salsa, yogurt and green onions.