As soon as the weather heats up, I start craving Tex Mex/Mexican food….To me they just goes hand in hand.
So when I went for my weekly grocery run, I was happy to see an abundance of beautiful poblano peppers on display.
These stuffed poblano peppers really “hit the spot“, a perfect blend of seasoned meat, rice and cheese.
- 6 large poblano peppers
- 12 oz. bag cauliflower rice (prepared, see instructions below)
- 8 oz. grated Mexican blend cheese
- 1/2 batch our taco meat recipe
- 1 batch our enchilada sauce/chili gravy recipe
PREPARING THE RICE:
- Microwave the cauliflower rice for 10 mins. (Rice should be still a little al dente, as it will continue to cook in the poblano peppers).
- Place rice in some cheesecloth, twist and strain out as much of the liquid as possible. (This step removes a lot of the CAULIFLOWER TASTE)
- Set aside
- Preheat oven to 350F.
- Prepare and hollow out poblano peppers, then line them up on a baking sheet and bake for 15 mins. Set Aside.
- Add the prepared cauliflower rice to the taco meat and mix together thoroughly.
- Stuff the poblano peppers with the taco meat/rice mixture.
- Pour the enchilada sauce/chili gravy into a 13 x 9 casserole dish and then place the stuffed poblano peppers on top of the sauce.
- Generously top the stuffed poblano peppers with the grated cheese.
- Bake the stuffed poblano peppers for 35 mins. or until the poblanos are tender.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- CERAMIC CASSEROLE DISH 9×13
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2 thoughts on “Mexican Stuffed Poblano Peppers”
Can you tell me if you peeled off the skin of the peppers? As mexican, we always do. Thi is the first time I see a recipe that I think the peppers are not being peeled off and I like it because is a pain!
Thank you so much for everything you and the Dr. Ken do!!!😍😍😍
We do roast and peel the skins for our chile rellenos, but these stuffed poblanos don’t need it as they are being slow roasted for 40 minutes, with sauce underneath. So they get both roasted and steamed, and the Peppers get very tender that way.