Description
A comforting dish of vibrant stuffed peppers, customizable with various fillings, perfect for family dinners or gatherings.
Ingredients
- Poblano peppers
- Cheese (such as queso fresco or Monterey Jack)
- Ground meat (optional)
- Onion
- Garlic
- Eggs
- Flour
- Salt
- Black pepper
- Vegetable oil for frying
- Tomato sauce (optional)
Instructions
- Preheat your oven to broil.
- Place the poblano peppers on a baking sheet and roast in the oven until the skins blacken and blister, about 10-15 minutes. Let them steam in a plastic bag for 10 minutes.
- Carefully peel off the blackened skins of the peppers. Rinse gently under running water.
- In a skillet over medium heat, sauté onions and garlic in a little oil until softened. If using, add ground meat and cook until browned. Mix in cheese until it melts into a creamy filling.
- Stuff the roasted and peeled poblanos with the meat and cheese mixture, being careful not to overfill.
- Beat the eggs in a bowl and season with salt and black pepper. This mixture will help bread the peppers.
- Dip each stuffed pepper into flour, then coat with the beaten egg.
- Heat vegetable oil in a frying pan over medium heat. Fry the battered peppers until golden brown on all sides, about 4-5 minutes per side.
- Remove the peppers from the pan and drain on paper towels.
- Serve warm, garnished with fresh herbs and optional tomato sauce on the side.
Notes
Stuffed peppers can be customized with different vegetables, grains, or cheeses. For a healthier option, consider baking instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg