Description
Deliciously cheesy stuffed poblano peppers baked to perfection, offering a delightful and comforting dish.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup cream cheese, softened
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under the broiler until blackened.
- Peel off the skin after steaming the peppers in a covered bowl.
- Mix the shredded cheese, cream cheese, diced tomatoes, garlic powder, onion powder, and paprika in a bowl.
- Stuff each pepper with the cheese mixture.
- Bake in a baking dish for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Perfect for gatherings and potlucks. Serve with a fresh salad or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg