Description
Poblano peppers become delicious vessels for a savory mixture of seasoned ground beef, rice, and melted cheese. Mexican-inspired comfort blends spicy and hearty flavors, inviting you to savor each satisfying bite.
Ingredients
Scale
- 4 poblano peppers (medium-sized, 1 lb / 454 g total weight, 12 oz / 340 g cleaned weight)
- 2 cups chicken breast, shredded (10 oz / 283 g)
- 1 cup mozzarella, part-skim, shredded (4 oz / 113 g)
- 0.5 cup cheddar, sharp, shredded (2 oz / 57 g)
- 2 tomatoes, diced (medium, 10 oz / 283 g)
- 0.5 onion, diced (medium, 4 oz / 113 g)
- 1 tbsp garlic, fresh, minced
- 0.5 cup cilantro, chopped
- 1 tbsp olive oil
- 1 tsp kosher salt (Diamond Crystal, or 0.5 tsp of any other salt)
- 1 tsp oregano, dried
- 1 tsp cumin, ground
- olive oil spray
Instructions
- Pepper Preparation: Thoroughly wash poblano peppers, pat dry, and delicately remove tops and inner seeds. Create a lengthwise slit, transforming peppers into pockets without complete separation.
- Filling Development: In a spacious skillet over medium-high heat, sauté diced tomatoes, onions, and garlic until caramelized. Introduce dried oregano and ground cumin, stirring to distribute spices intensely. Remove from heat and fold in shredded chicken, mozzarella, and fresh cilantro until harmoniously integrated.
- Oven Preparation: Preheat oven to 400°F. Line a baking sheet with aluminum foil and apply cooking spray. Carefully stuff poblano peppers with prepared filling, ensuring compact and even distribution.
- Roasting Process: Position stuffed peppers on baking sheet with sliced side upward, lightly misting with olive oil spray. Roast for 25-30 minutes until peppers soften and develop slight charred edges.
- Cheese Finale: Remove sheet, sprinkle cheddar cheese over peppers. Activate broiler, positioning rack 6 inches from heating element. Broil for 1-2 minutes until cheese melts and turns golden.
- Serving Technique: Rest peppers for 5 minutes, allowing flavors to meld and cheese to cool slightly before presenting.
Notes
- Pepper Prep Technique: Create a lengthwise slit carefully to form a pocket without separating sides, ensuring peppers remain intact for stuffing.
- Spice Activation Method: Sauté spices with vegetables to unlock deeper, richer flavor profiles and enhance overall taste complexity.
- Cheese Melting Strategy: Position rack 6 inches from broiler to achieve perfectly golden, bubbling cheese without burning the peppers.
- Resting Period Importance: Let stuffed peppers rest for 5 minutes after cooking to allow flavors to meld and cheese to set properly, preventing filling from spilling out when serving.
- Prep Time: 15 minutes
- Cook Time: 37-39 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg