Stuffed poblano peppers are one of my favorite recipes to make for dinner and my go-to meal to order at my local Mexican restaurant. But, instead of always ordering take-out, I decided to make my own version at home!
You can make these stuffed poblano peppers with chorizo, ground chicken, or ground turkey. This recipe is incredibly simple to make and is a delicious riff on a traditional stuffed pepper with a Mexican twist. The poblano adds a nice layer of heat and using cauliflower adds in even more veggies.
Another favorite thing about this recipe is that it freezes really well. I wanted to think outside the box and stay away from typical soups and stews to find something that would be delicious reheated for breakfast, lunch, or dinner. Yes, I said breakfast. I had one this morning with a runny fried egg - so yummy!!
Using the small freezer-safe containers, I doubled the recipe and added one stuffed pepper to each container. They are airtight, which means no worry about freezer burn! Then, simply pull one out, take off the lid, and warm it up in the microwave.
Freezer to microwave without cracking for a perfect on-the-go meal anytime! Stuffed pepper fans will also want to try this Stuffed Pepper Soup, Unstuffed Pepper Skillet, and Vegetarian Barbecue Stuffed Peppers.
What you’ll Need for Stuffed Poblano Peppers
I used just a few simple and easy-to-find ingredients in these spicy stuffed peppers. Here is a bit more information about each ingredient.
- Poblano Peppers: This is the main ingredient and the star of the show! Pick out the biggest ones so that you have more deliciousness on your plate. Poblano peppers are mildly spicy. For a milder flavor, just use a bell pepper. Any color pepper will work.
- Ground meat: I have used four different types of ground meat in these peppers and they all taste delicious! Try it with ground turkey, ground beef, ground chicken, or Mexican chorizo. If you use preseasoned meat like chorizo or sausage, then use less seasoning since these meats already come with a lot of spice.
- Spices: To keep things easy, I like to just use taco seasoning in this recipe. I always have a jar of homemade seasoning in my spice drawer. You could also make your own "chorizo" style spice blend with ancho chile powder, paprika, salt, garlic powder, onion powder, oregano, cinnamon, and coriander. Switch up the flavor profile by using Cajun seasoning or this homemade Italian sausage seasoning.
- Cauliflower: This recipe swaps in cauliflower rice instead of rice. It's lower in carbs and adds a lot more fiber to the peppers. Use either pre-made cauliflower rice or some florets chopped up really finely. If you prefer a more traditional stuffed pepper or want a heartier option, just swap in some cooked rice, quinoa, or a mix of cauliflower rice and regular rice.
- Onion: Either red, yellow, or white onion will taste delicious in these stuffed peppers. Just make sure to dice them up really small.
- Cheese: Honestly, the cheese is the best part! Use mozzarella, Monterey Jack, cheddar cheese, or anything that melts well. We usually use mozzarella since it melts beautifully.
Side Dish Ideas
These spicy little stuffed peppers have a Mexican flair, so I like to serve other Mexican-inspired foods with them. They make the perfect main dish to pair with this Easy Corn Salad or a Mexican Chopped Salad. They are also delish with a more traditional Mexican side dish like these Quick Refried Beans or Slow Cooker Frijoles Charros.
If you want to keep this meal low carb, consider making some Creamy Mexican Coleslaw or double up on the cauliflower with this Mexican Cauliflower Rice.
These stuffed peppers are so versatile that they go with almost anything you make.
Recipe Tips And Ideas For Mexican Stuffed Poblano Peppers
Follow these tips to make sure that these stuffed peppers turn out crispy and cheesy every single time!
- Roast the peppers before you stuff them. This is what gives them the perfect texture with the crispy edges and amazing aroma.
- Make sure the cauliflower is chopped up really finely. When the florets are chopped into tiny bits, it's easier to eat. Use a food processor - it will fit in the peppers better.
- If you really like spicy heat in your food, then drizzle a little hot sauce on top!
- Love tomatoes? Add a can of drained diced tomatoes to the filling. This adds moisture and extra veggies. you can also top the peppers with some tomato sauce.
- For some added protein and fiber, mix in a can of black beans, pinto beans, or even some corn.
- Love salsa? Top these peppers with some pico de gallo, corn salsa, or roasted salsa verde.
- Looking for topping ideas? Add some sliced avocado, fresh cilantro, or diced tomatoes.
Frequently Asked Questions
Here are some questions I frequently get asked about by some readers…
How to roast poblano peppers?
The easiest way to roast poblano peppers is in the oven. Preheat the oven to 450 degrees and then place the peppers on a baking sheet. Roast for 10-15 minutes, turning as they brown and char. You can also roast poblano peppers right on an open flame if you have a gas stove or on the grill. Just turn the peppers as they blacken and char.
Once the poblanos have been roasted, stick them in a bowl and cover them with plastic wrap. Once they cool, peel off the skin.
In this recipe, roasting the pepper is optional. It will definitely add flavor, but also changes the texture of the peppers so it's put to you!
How do you freeze stuffed peppers?
One of the best things about these stuffed peppers is that they freeze really well.
Here's how to freeze them: First, cook them by following the instructions on the recipe card. Then, let the peppers cool and freeze them individually in freezer-safe food storage containers.
When you are ready to warm them up, simply place the peppers in the microwave for 7 minutes at 50% power. Then if needed, cook for 1-2 minutes on high. Times may vary according to your microwave.
Can I make these with bell peppers?
Yes, if you don't like poblano peppers (or don't have any), then you can make this recipe with bell peppers. Any color bell pepper will work perfectly!
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. If you use a meat substitute, always check labels to make sure it is gluten-free.
Is this the same dish as Chile Rellenos?
Chile Rellenos are a traditional Mexican recipe where poblano peppers are roasted, peeled, and then stuffed with cheese. Then they are battered with egg, lightly fried, and smothered in tomato sauce. These stuffed poblano peppers are more like a traditional stuffed pepper with ground meat and rice.
More Delicious Mexican Recipes You’ll Love:
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