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Tired of the same old stuffed green peppers. Here's a recipe with a mexican flair. Be warned, once you've had stuffed peppers like these, you'll never want your Mom's stuffed peppers again.
"These stuffed poblano chile peppers were incredible! I especially liked the spice combination, the use of spinach in the filling, and the added layer of flavor that comes from browned cheese. The only changes we made were to use a combination of cheeses...queso oaxaca, manchego and quesadilla with jalapeno, and to add some fresh cilantro as garnish. Next time, I may substitute Mexican-style chorizo for all or part of the ground beef."- sgrishka
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Preheat oven to 350 degrees. Cook the ground beef over medium high, when almost done add onions, garlic and green pepper. Then add spices, diced tomatoes and tomato paste. Heat through. then add spinach and cook until spinach is wilted.
Arrange the halved poblano's or pasilla peppers in a 9x13 dish. Stuff the peppers with the meat mixture and top with the shredded cheese.
Bake until the cheese is hot and bubbly and a nice brown color, about 30-45 minutes.
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erinfanningfleischer 3 weeks agoI made these the first time following the recipe exactly. My husband said they were the best stuffed peppers he ever had.
Beachbumette 8 months agoThis was an awesome dish, although I changed it up a lot and will probably post my version (with reference to your original). I wanted to make these similar to the stuffed bell peppers I make using your spice combinations (with the exception of the cinnamon). I mixed the ground beef, one raw egg, a can of Ro-tel tomatoes and some minute rice in a bowl like I was making a meatloaf. I then added the spices, omitting the cinnamon and spinach, and added a few dashes of Worcestershire, mixed again and stuffed the peppers with the raw meat mixture. I baked them for an hour before adding the cheese to make sure the meat was thoroughly cooked. The mildness of the poblano pepper combined with the creaminess of the oaxaca cheese and slight spiciness of the meat filling was wonderful.
platinumdiva 9 months agoThese were ok...the spice blend with cinnamon was just not something I enjoyed as much as I would have liked. The peppers were also still very tough after 45 minutes, anyone trying this your might puncture with a fork and pre bake while your meat is cooking. Glad I tried something new, but it's not for me again.
zestyfun 9 months agoAwesomely good! Will be a household favorite. Next time I plan to add some roasted pine nuts and white grapes for a middle eastern flair.
Valerie411 9 months agoLove it!! Substituted ground turkey for beef and came out great!!
Thekidsmom1224 1 year agoReally, really good.....
Czwhiz 1 year agoUsed veggie chorizo, would use pepper jack next time, might chop peppers and sautée with other veggies- peppers were a little tough
dtbh4t 1 year agoUsed frozen spinach and left out the bell peppers. Also added small amount of salt & pepper.
Jcd9983 2 years agoDeliscious!! I added shredded, roasted chicken breast to substitute the beef. I also bought Mexican mix of cheese in a bag just to have a variety. I might cut back just a little bit on the cinnamon next time but will definitely will make again
Cosmesmom 3 years agoDelicious!! I couldn't find the exact pepper so I had to substitute! But it was still very good! Impressive:)
sgrishka 4 years agoThese stuffed poblano chile peppers were incredible! I especially liked the spice combination, the use of spinach in the filling, and the added layer of flavor that comes from browned cheese. The only changes we made were to use a combination of cheeses...queso oaxaca, manchego and quesadilla with jalapeno, and to add some fresh cilantro as garnish. Next time, I may substitute Mexican-style chorizo for all or part of the ground beef.
TheKitchenWitch 4 years agoYou may want to wear gloves when preparing the peppers. [I posted this recipe.]