Description
Delightful stuffed poblano peppers filled with cheese and optional ground meat for a savory family meal.
Ingredients
Scale
- 4 Poblano peppers
- 1 cup Cheese (such as queso fresco or Monterey Jack)
- 1/2 lb Ground meat (optional)
- 1 Onion, diced
- 2 Garlic cloves, minced
- 2 Eggs
- 1/4 cup Flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- Vegetable oil for frying
- 1 cup Tomato sauce (optional)
Instructions
- Preheat the oven to broil.
- Roast the poblano peppers on a baking sheet until their skins blacken and blister (10-15 minutes).
- Place the roasted peppers in a plastic bag and let steam for 10 minutes.
- Peel off the blackened skins from the peppers.
- In a skillet, sauté diced onion and minced garlic in oil until soft.
- Add ground meat, if using, and cook until browned; mix in cheese until melted.
- Stuff the roasted peppers with the mixture.
- Beat eggs with salt and pepper; dip each stuffed pepper in flour, then coat in beaten eggs.
- Heat oil in a frying pan; add stuffed peppers and fry until golden brown on all sides (3-4 minutes per side).
- Drain on paper towels and serve warm, optionally with tomato sauce.
Notes
You can also bake the stuffed peppers instead of frying them for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg
Keywords: stuffed peppers, authentic recipe, Mexican cuisine, family meal, healthy cooking