Hamdi Saidani Bobby Flay Stuffed Poblano Peppers recipe is made with fresh poblano peppers, olive oil, onion, garlic, lean ground beef, chili powder, cumin, salt, black pepper, Cheddar cheese, Monterey Jack cheese, and enchilada sauce the total time needed is 100 minutes and it serves 4 people.
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🤎 Why You’ll Love This Stuffed Poblano Peppers Recipe:
- Delicious Flavor Combination: This recipe combines the smoky taste of charred poblano peppers with seasoned ground beef and creamy Cheddar and Monterey Jack cheeses. The enchilada sauce ties it all together, creating a flavor-packed dish that’s simply irresistible.
- Easy to Make: The straightforward steps and simple ingredients make this recipe easy for anyone to follow. With minimal effort, you can create a restaurant-quality dish right in your kitchen.
- Perfect for Any Occasion: Ideal for family dinners, entertaining guests, or meal prepping, this recipe fits any occasion. It’s versatile and always a crowd-pleaser, making it a go-to favorite for everyone.
❓ What Is Bobby Flay Stuffed Poblano Peppers Recipe?
Bobby Flay Stuffed Poblano Peppers are made with charred poblano peppers filled with a savory mix of ground beef, onions, garlic, and spices like chili powder and cumin they are then stuffed with Cheddar and Monterey Jack cheeses, topped with enchilada sauce, and baked.
🧅 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
- Turn gas stove to high. Char poblano peppers over the flame with tongs until blackened. Let cool, then remove skins, seeds, and stems.
- Heat olive oil in a skillet over medium heat. Cook chopped onion and minced garlic until soft, about 5 minutes. Add ground beef, cook until browned, 5 to 7 minutes. Mix in chili powder, cumin, salt, and pepper.
- Set oven to 350°F (175°C).
- Place peppers in a casserole dish. Add a slice of Cheddar and Monterey Jack cheese to each. Fill with beef mixture, pour enchilada sauce over, and cover with foil.
- Bake for 15 minutes. Remove foil, sprinkle shredded Cheddar on top, and bake for another 45 minutes until bubbly and fragrant.
💭 Recipe Tips:
- Char the peppers evenly: Ensure you char the poblano peppers evenly on all sides to make peeling easier. Uneven charring can leave tough skin that affects the texture of the dis.
- Balance the spices: Adjust the chili powder and cumin to your taste. If you prefer less heat, reduce the chili powder or use a milder alternative like paprika.
- Prevent soggy peppers: Avoid overfilling the peppers with the beef mixture, as this can cause them to become soggy. Leave some space to ensure they cook evenly without excess moisture.
- Use cheese alternatives: If you can’t find Cheddar or Monterey Jack cheese, use similar melting cheeses like mozzarella or Gouda. They will provide the same creamy texture and enhance the dish’s flavor.
🥗 What To Serve With Stuffed Poblano Peppers?
Serve Stuffed Poblano Peppers with a side of Crispy Rice, Salsa, Mashed Potato and a Mushroom Risotto for a well-rounded flavorful meal.
🎚 How To Store Leftovers Stuffed Poblano Peppers?
- In The Fridge. Store leftovers stuffed poblano peppers in an airtight container in the refrigerator for up to 3-4 days.
- In The Freezer. Place leftovers stuffed poblano peppers in a freezer-safe container or wrap them tightly in foil and plastic wrap freeze for up to 2 months.
🥵 How To Reheat Leftovers Stuffed Poblano Peppers?
- In The Oven. Preheat the oven to 350°F (175°C) place leftovers stuffed poblano peppers in a baking dish cover with foil and heat for 5-8 minutes until warmed through.
- In The Microwave. Place leftovers stuffed poblano peppers in a microwave-safe dish cover with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes until hot.
- On The Stovetop. Heat a skillet over medium heat add a bit of oil and place leftovers stuffed poblano peppers in the skillet cover and heat for 5-7 minutes, turning occasionally.
FAQ’S
Can you make stuffed poblano peppers ahead of time?
Yes, you can make stuffed poblano peppers ahead of time prepare and stuff the peppers, then store them in an airtight container in the refrigerator for up to two days before baking. When ready to serve, bake as directed, adding an extra 5-10 minutes to the baking time if needed to ensure they are heated through.
How do you keep stuffed poblano peppers from getting too soft?
To prevent stuffed poblano peppers from getting too soft, avoid overcooking them par-cook the peppers by charring them just enough to remove the skins without fully cooking the flesh.
What type of cheese is best for stuffed poblano peppers?
Cheddar and Monterey Jack cheeses are ideal for stuffed poblano peppers due to their excellent melting properties and flavor. Cheddar provides a sharp, tangy taste, while Monterey Jack adds a mild, creamy texture.
How do you make stuffed poblano peppers less spicy?
To make stuffed poblano peppers less spicy, remove all the seeds and inner membranes before stuffing, as these parts contain most of the heat, you can soak the peppers in a solution of water and vinegar for about 30 minutes to further reduce spiciness.
More Bobby Flay Recipe:
- Bobby Flay Baked Beans
- Bobby Flay Cornbread Chorizo Stuffing
- Bobby Flay Ham And Cheese Casserole Recipe
Bobby Flay Stuffed Poblano Peppers Nutrition Facts
Amount Per Serving
- Calories: 320
- Protein: 25g
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Sugars: 5g
- Cholesterol: 90mg
- Sodium: 800mg
- Vitamin A: 20% DV
- Vitamin C: 150% DV
- Calcium: 25% DV
- Iron: 20% DV
Bobby Flay Stuffed Poblano Peppers
Description
Bobby Flay Stuffed Poblano Peppers recipe is made with fresh poblano peppers, olive oil, onion, garlic, lean ground beef, chili powder, cumin, salt, black pepper, Cheddar cheese, Monterey Jack cheese, and enchilada sauce the total time needed is 100 minutes and it serves 4 people.
Ingredients
Instructions
- Turn gas stove to high. Char poblano peppers over the flame with tongs until blackened. Let cool, then remove skins, seeds, and stems.
- Heat olive oil in a skillet over medium heat. Cook chopped onion and minced garlic until soft, about 5 minutes. Add ground beef, cook until browned, 5 to 7 minutes. Mix in chili powder, cumin, salt, and pepper.
- Set oven to 350°F (175°C).
- Place peppers in a casserole dish. Add a slice of Cheddar and Monterey Jack cheese to each. Fill with beef mixture, pour enchilada sauce over, and cover with foil.
- Bake for 15 minutes. Remove foil, sprinkle shredded Cheddar on top, and bake for another 45 minutes until bubbly and fragrant.
Notes
- Char the peppers evenly: Ensure you char the poblano peppers evenly on all sides to make peeling easier. Uneven charring can leave tough skin that affects the texture of the dis.
- Balance the spices: Adjust the chili powder and cumin to your taste. If you prefer less heat, reduce the chili powder or use a milder alternative like paprika.
- Prevent soggy peppers: Avoid overfilling the peppers with the beef mixture, as this can cause them to become soggy. Leave some space to ensure they cook evenly without excess moisture.
- Use cheese alternatives: If you can’t find Cheddar or Monterey Jack cheese, use similar melting cheeses like mozzarella or Gouda. They will provide the same creamy texture and enhance the dish’s flavor.
I loved everything about this recipe. I did make an addition of brown rice for a more filling main course.