A few years ago, I started preparing this fantastic macaroni salad with cavatappi pasta, and it has since become a staple at every gathering I go to. Yet it is deliciously simple!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 medium fresh poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 4 thin slices Cheddar cheese, cut into strips
- 4 thin slices Monterey Jack cheese, cut into strips
- 1 (15 ounce) can enchilada sauce (such as Hatch®)
- ¼ cup shredded Cheddar cheese
Instructions
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili powder, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle shredded Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
- Use either red or green enchilada sauce–your choice.
- You can roast the poblano peppers under the broiler if you’d like.
- These are really better if you prepare them one day and then bake and eat the next day.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 541 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this and made it just as written. Delicious!!!
Delicious! I added some organic frozen corn.
I made this as written. It was great. Wonderful flavors that the whole family enjoyed. It is going into my saved recipes and I will be making it again.
Loved it. I used slow cooked short ribs (Montreal steak seasoning plus adobo), browned corn and homemade black beans refried. Otherwise same recipe. Delicious.
I used a 2.6 lb chuck roast. Browned in my Instant Pot, then pressure cooked with 3 cups beef broth and my favorite Mexican seasonings for 45 minutes. Cooled beef, shredded it and put it back in the broth. Prepared Poblano chilis, layered in 9 x 9 dish, added shredded beef, shredded pepper jack cheese, then homemade hot salsa. Repeated layers until peppers were used. Covered with foil and baked 15 min. Uncovered then baked 50 more minutes in Emeril’s Air Fryer, in Bake mode. YUMMY!
Wonderful, thank you.
This is a great recipe for stuffed poblanos. I lined my baking dish with aluminum foil as it is not nonstick. Next time I make it I will wait until the last 15 minutes of baking before adding the shredded cheese on top.
Absolutely right about it being better the next day! The first day I thought it was just ok and not looking forward to the leftovers. They were wonderful after the first day, just added some shredded cheese on top and drizzled Mexican sour cream. I hope I can remember to wait until day two to eat. Never has the second day made such a difference before!
Loved these! We substituted 97/3 ground turkey for 1/2 the meat as we prefer it that way. The 2nd time we used only a mexican blend shredded cheese as that was what we had. Worked well. The NEXT time, we made a few peppers and then made enchiladas. Put a slice of pepper in the wrap with the meat, cheese and some mexican rice. 1 pan of red enchilada sauce and 1 pan with green sauce. Doubled the recipe and fed a small army! Delish! Thanks for sharing!
It was a great recipe and I made it FODMAP approved so basically just eliminating the garlic and onions with all jack cheese. And I made both variations one night I made it with ground beef and four nights later I made it with shredded chicken. Yum!
I didn’t see a temp for the oven, so I did 350. I also recommend wearing gloves when working with the peppers. I used pepper jack cheese and a fiesta blend cheese. Lots of meat. Next time I might half the recipe and make 3 peppers, or keep as is and make 5! Great for breakfast with a fried egg on top.
The BF and company really liked this. I doubled all the seasonings and made the Enchlada sauce. I used a Mexican cheese blend and some leftover Queso Fresco, didn’t add any cheese to the top out of preference. There was a lot of meat mixture left, but it will make great nachos or taco salad! Thank you for sharing!
Oh so delicious! Far better then regular chili relleno’s! I added a slice of cream cheese for added richness.
Great as written! I can’t wait to try this again with chicken and green sauce.