Bobby Flay Stuffed Poblano Peppers Recipe

This Bobby Flay Stuffed Poblano Peppers Recipe is a smoky and cheesy recipe, which is made with mild fresh poblano peppers and savory lean ground beef. It’s a flavorful Mexican-inspired meal, ready in about 1 hour and 30 minutes.

Bobby Flay Stuffed Poblano Peppers 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
• ¼ cup shredded Cheddar cheese

How To Make Bobby Flay Stuffed Poblano Peppers

1. Roast the peppers: Turn a gas stove burner to high. Using tongs, hold the poblano peppers directly over the flame, turning them until the skins are blackened and blistered on all sides. Place the charred peppers in a bowl and cover with plastic wrap (or a plate) to steam for 10 minutes. Once cool enough to handle, rub off the blackened skins, cut a slit in the side, and carefully remove the seeds and stems.
2. Make the beef filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Cook until soft and fragrant, about 5 minutes. Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Stir in the chili powder, ground cumin, salt, and pepper. Remove from heat.
3. Prep the oven and dish: Set the oven to 350°F (175°C). Place the peeled and seeded peppers in a baking or casserole dish.
4. Stuff the peppers: Insert a strip of sliced Cheddar and a strip of Monterey Jack cheese into each pepper. Fill the peppers generously with the seasoned beef mixture.
5. Sauce and bake: Pour the can of enchilada sauce over the stuffed peppers. Cover the dish tightly with foil. Bake for 15 minutes.
6. Finish with cheese: Remove the foil. Sprinkle the shredded Cheddar cheese over the top. Bake for another 45 minutes (or until the peppers are very tender and the sauce is bubbly and fragrant). Serve warm.

Recipe Tips

• No Gas Stove? If you don’t have a gas burner, you can char the peppers under your oven broiler. Place them on a baking sheet and broil on high, turning frequently, until blackened.
• Gloves are Key: Even though poblanos are generally mild, the seeds and veins can carry heat. Wear gloves when peeling and seeding them to avoid irritating your skin or eyes.
• Don’t Rinse: Avoid rinsing the peppers under water to remove the char, as this washes away the delicious smoky flavor. Use a paper towel to wipe them off instead.
• Sauce Thickness: If the enchilada sauce seems too thin after the long bake, remove the peppers and simmer the sauce on the stove for a few minutes to reduce it before serving.

What To Serve With Bobby Flay Stuffed Poblano Peppers

These hearty peppers are a complete meal, but sides help round out the plate.

• Mexican Rice: A classic tomato-based rice.
• Refried Beans: Topped with a little queso fresco.
• Sour Cream: A dollop on top cools the spice.
• Corn Salad: With lime and cilantro.

How To Store Bobby Flay Stuffed Poblano Peppers Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve overnight.
• Reheat: Reheat in the microwave for 2-3 minutes or in a 350°F oven covered with foil for 15-20 minutes.
• Freeze: You can freeze the cooked peppers in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Bobby Flay Stuffed Poblano Peppers Nutrition Facts

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 35g

Nutrition information is estimated per stuffed pepper.

FAQs

Try More Recipes:

• Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
• Bobby Flay Stuffed Peppers Recipe
• Bobby Flay Grilled Pork Tenderloin Recipe