Beef-stuffed poblano peppers
Charred, peeled poblanos stuffed with a spiced beef, corn and tomato filling and baked under bubbling Monterey Jack.
- 65 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $3.10 a serving
- 480 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 poblano peppers
- 1 lb 85/15 ground beef
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes and green chiles, drained
- 1 cup frozen corn
- 1½ cups Monterey Jack cheese, shredded, divided
- 2 tbsp cilantro, chopped (optional)
- ¼ cup sour cream (optional)
From your pantry
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 tsp salt
Each serving has about 480 calories, 34 g protein, 18 g carbs and 31 g fat, and costs about $3.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No frozen corn? Canned corn works.
- No cilantro? Fresh parsley works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Set an oven rack about 4 inches under the and turn the broiler to high. Lay the poblanos on a foil-lined .
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
10 to 12 minutes, turning them every few minutes with tongs, until the skins are blistered and blackened all over.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Timer: 11 min
Dolly’s tip: Stay close. The broiler works fast, and you want black blisters, not holes.Put them in a bowl, cover it tightly with a plate, and let them steam 10 minutes. Turn the oven to 375°F.
Timer: 10 min
Dolly’s tip: The steam loosens the skins so they slip right off.While they steam, cook the beef and onion in a large over medium-high 7 to 8 minutes, breaking up the beef, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic, cumin, chili powder, oregano and salt for 30 seconds, then the tomatoes and corn. Cook 3 minutes, take it off the heat, and stir in ½ cup cheese.
Medium heatTimer: 3 min
Rub the loose skins off the peppers with your fingers. Cut a slit down one side of each and pull out the seeds, keeping the stem on.
Dolly’s tip: A few bits of skin left on are fine. Don’t rinse them, or you wash away the smoky flavor.Set the peppers in a baking dish, spoon the filling inside, and top with the rest of the cheese.
15 minutes, until the cheese is and bubbling. Top with cilantro and sour cream.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
