Air Fryer Stuffed Poblano Pepper Recipe With Mexican Filling

CHORIZO STUFFED POBLANO PEPPERS

Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories Appetizers and Snacks Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

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

Ingredients

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

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