Easy Cheese-Stuffed Poblano Peppers Recipe for Fall
Learn how to make flavorful, cheesy, and satisfying stuffed poblano peppers with this easy recipe. Combining savory rice, seasoned ground beef, and melted cheese, these peppers are roasted to perfection and then slow-cooked in your crockpot for a hands-off approach that delivers rich, bold flavors with minimal effort. Whether enjoyed as a main dish or paired with sides, this stuffed poblano peppers recipe is sure to become a family favorite!
Why Use a Crockpot for Stuffed Poblano Peppers?
Using a crockpot allows the flavors of the filling and peppers to meld together slowly, making the dish more tender and flavorful. The slow-cooking method also ensures the peppers retain their texture while allowing the cheese to melt perfectly. It’s an easy, no-fuss way to enjoy stuffed peppers without hovering over the oven!
Tips for Perfect Stuffed Poblano Peppers
- Roasting the Peppers: If you want a smoky flavor, lightly roast the poblano peppers before stuffing them. This adds depth to the dish.
- Serving Suggestions: Pair these stuffed peppers with a side of black beans or a fresh green salad for a balanced meal.
- Make it Spicier: For extra heat, add diced jalapeños to the filling or top with your favorite hot sauce before serving.
Ingredients:
4 red or yellow poblano peppers, tops cut off and seeds removed
1 cup cooked rice
1 cup chopped mushrooms (button, cremini, or your choice)
1 1/2 cups shredded cheese
1/2 cup diced onions
1/2 cup diced tomatoes
1 tsp ground cumin
1/2 tsp paprika
Salt and pepper to taste
Intructions:
- Place the chopped mushrooms in the crockpot. Add a small amount of oil, salt, and pepper. Cook on high for 15-20 minutes, stirring occasionally, until the mushrooms are cooked and their moisture has evaporated.
- In a large bowl, mix the cooked rice, sautéed mushrooms, shredded cheese, diced onions, diced tomatoes, ground cumin, paprika, salt, and pepper until well combined.
- Carefully stuff each poblano pepper with the filling mixture, packing it in firmly.
- Place the stuffed peppers vertically in the crockpot.
- Cover and cook on low for 4-6 hours, or until the peppers are tender and the cheese is melted and bubbly.
- Carefully remove the stuffed peppers from the crockpot and serve warm.
Be Mindful of Your Ingredients and Pairings
For the best flavor, choose fresh, high-quality poblanos and cheese. Using homemade enchilada sauce or a high-quality store-bought version will elevate the taste of the dish. To keep the meal balanced, serve the stuffed peppers with healthy sides like quinoa or a light, refreshing cucumber salad. This mindful approach to ingredients ensures a flavorful, yet wholesome dish you can feel good about enjoying.
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FAQs:
1. Can I use a different type of meat?
Yes, ground turkey or chicken works well in place of beef. You can also use a vegetarian option like black beans or tofu.
2. Do I have to roast the peppers?
Roasting the peppers enhances the flavor and makes them easier to peel, but if you’re in a rush, you can skip this step. The peppers will still cook and soften in the crockpot.
3. Can I freeze stuffed poblano peppers?
Yes! Stuffed peppers freeze well. After cooking, allow them to cool, then store in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
4. What other fillings can I use?
You can experiment with fillings such as shredded chicken, quinoa, beans, or even a vegetarian mix of corn and cheese.
5. How can I make this dish spicier?
For extra heat, add chopped jalapeños or a drizzle of hot sauce to the filling.
Enjoy making your Cheese-Stuffed Poblano Peppers, and happy cooking!
