Description
Mexican cuisine shines through this spicy poblano pepper boats recipe, offering a zesty blend of flavors and textures. Peppers stuffed with savory ingredients create a delightful meal you’ll crave again and again.
Ingredients
Scale
- 6 large poblano peppers
- 1 lb (454 g) ground beef or chorizo
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn (thawed if frozen, drained if canned)
- 1 cup black beans, rinsed and drained
- 14.5 oz (411 g) fire-roasted diced tomatoes
- 2 tsps chili powder
- 1 tsp ground cumin
- 1 cup cooked white rice
- kosher salt
- freshly ground black pepper
- 1 ½ cups shredded mexican blend cheese or monterey jack cheese
- ¼ cup chopped cilantro
Instructions
- Preparation: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pepper Transformation: Slice poblano peppers lengthwise, creating boat-like vessels, and meticulously remove seeds and internal membranes to moderate spice intensity.
- Roasting Foundation: Position peppers cut-side upward on prepared baking sheet and roast for 12-15 minutes until tender and slightly softened.
- Flavor Development: In a large skillet, brown ground meat with onions, then introduce garlic, chili powder, and cumin, stirring to release robust aromatics.
- Filling Composition: Integrate rice, corn, black beans, and tomatoes into the meat mixture, simmering to marry flavors and create a harmonious filling.
- Seasoning Refinement: Enhance the mixture with salt and black pepper, then incorporate shredded cheese and fresh cilantro.
- Final Assembly: Generously stuff roasted poblano boats with the prepared mixture, top with additional cheese, and return to oven until cheese melts and turns golden.
Notes
- Pepper Preparation Tip: Remove all seeds and veins carefully to control spice level, making the dish enjoyable for various heat tolerances.
- Meat Browning Technique: Ensure ground meat is thoroughly cooked and crumbled, allowing spices to integrate seamlessly for maximum flavor development.
- Cheese Melting Strategy: Use freshly shredded cheese for optimal melting and golden-brown surface, creating a deliciously crispy top layer.
- Serving Suggestion: Let peppers rest for 2-3 minutes after baking to allow filling to set and prevent burning your mouth when eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg