Best Chili Bean Stuffed Poblano Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

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 shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

EASY STUFFED POBLANOS



Easy Stuffed Poblanos image

My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

STUFFED CHILI POBLANO



Stuffed Chili Poblano image

Make and share this Stuffed Chili Poblano recipe from Food.com.

Provided by Jim G.

Categories     Tex Mex

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

2 -3 poblano chiles
1 yellow onion, chopped
4 garlic cloves (chopped)
1 stalk celery (chopped)
1/3 cup red bell pepper (chopped)
1/3 cup orange bell pepper (chopped)
1/3 cup yellow bell pepper (chopped)
1 lb ground beef (turkey, chicken or pork)
1 cup white rice (uncooked)
1 teaspoon chili powder
2 teaspoons ground cumin
14 1/2 ounces diced tomatoes, drained
3 tablespoons virgin olive oil or 3 tablespoons butter
4 ounces monterey jack pepper cheese, optional (shredded)

Steps:

  • Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
  • In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
  • In a Large skillet pour in olive oil and saute onion until just translucent.
  • Add ground beef to the large skillet brown and drain.
  • Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
  • When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
  • Remove Poblanos remove skin and seeds.
  • Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
  • Place shredded cheese on top (optional).
  • Bake 20 to 25 minutes.

Nutrition Facts : Calories 895.8, Fat 49, SaturatedFat 18.1, Cholesterol 136.5, Sodium 347.9, Carbohydrate 68, Fiber 6, Sugar 8.7, Protein 45

STUFFED POBLANOS



Stuffed Poblanos image

Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 11

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Roasted Cauliflower with Paprika, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.

Nutrition Facts : Calories 327 g, Fat 10 g, Fiber 10 g, Protein 17 g

CHILI BEAN STUFFED POBLANO



Chili Bean stuffed Poblano image

This is a delicious high fiber, reduced carb dish. If you make your own chili, you can control the fat and sodium content as well. Enjoy!

Provided by Lynn Socko

Time 50m

Number Of Ingredients 5

4-6 **poblano peppers (you can use bell peppers)
16 oz **pinto, kidney, or red beans, home cooked or canned
1- 1 1/2 c **chili, home cooked or canned
2 c **asadero, or your favorite mexican cheese
**diced onion, salsa, sour cream, cilantro, any of your favorite mexican food garnishes

Steps:

  • 1. You can use leftover beans that you have cooked, as well as leftover chili. You can also use canned beans, drained, mixed with canned chili. This can be as easy or time consuming as you desire.
  • 2. Make a V shaped cut into the poblano and remove seeds. Place in a 400° oven for 30 min.
  • 3. In a mixing bowl, combine beans and chili to the desired ratio you like. You can also added diced onion and any other diced pepper that you like, I used fresno peppers. Add 1 c grated cheese as well if desired.
  • 4. Stuff gently into poblano.
  • 5. Top with grated cheese and bake 400° another 20min or until pepper is nice a soft. Top with cilantro, salsa, sour cream or any of your favorite toppings.
  • 6. https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1 https://www.justapinch.com/recipes/soup/chili/my-texas-chili.html?p=1

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