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Stuffed Poblano Peppers with Red Pepper Puree
There's a moment when the poblanos go into the oven where I hold my breath — they're stuffed so full of cheese and rice that they look like they might burst. Last time I made this, I remembered to score their skins before roasting, which saved me from wrestling with tough pepper flesh. The red pepper puree that goes underneath is what really makes it sing: smoky, sweet, and a little tangy.I make these whenever I want dinner to feel special without the fuss of something complicated. They come together in about an hour total, and honestly, they're easier than most people expect because the peppers do most of the work for you once they're in the oven. The only thing that trips me up occasionally is over-stuffing them — leave a little room at the top or they'll leak cheese everywhere.Once they've cooled for five minutes, I spoon extra puree over the top and serve with a handful of cilantro and a squeeze of lime. They're good warm from the oven or at room temperature the next day — which is rare, because they disappear fast.
Ingredients
Method
- Roast the poblanos first. Lay them on a baking sheet under your broiler or over an open flame until the skins are blistered and blackened all over, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap for 15 minutes so they steam in their own juices. Peel off the charred skin, remove stems (keep them intact if possible), and slice each pepper lengthwise into a long boat, leaving the bottom edge intact.
- Make the puree. While the peppers cool, pulse the roasted red peppers, garlic, olive oil, vinegar, smoked paprika, salt, and pepper in a food processor until smooth. Taste and adjust seasoning — you want it tangy enough to cut through the richness of the cheese.
- Prepare the filling. In a large bowl, combine the cooled rice, 1½ cups Monterey Jack, cotija or feta, black beans, beaten egg, cumin, and salt. Mix well until everything is evenly distributed.
- Stuff the peppers. Lay the pepper boats flat side down on your work surface so they don't tip over as easily. Fill each generously with the rice mixture, pressing it in gently but leaving a little room at the top — too much stuffing makes them leak cheese all over the pan. Spoon about 1 tablespoon of red pepper puree into the bottom of each boat before filling if you want extra flavor inside.
- Assemble and bake. Pour another half cup of the puree into a 9x13-inch baking dish to create a base layer that prevents sticking and adds moisture. Arrange the stuffed peppers seam-side up in the dish, pouring any remaining puree over them. Sprinkle the top with the remaining ½ cup Monterey Jack cheese.
- Bake until golden. Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 10–15 minutes until the peppers are tender (you should be able to pierce through them easily with a fork) and the cheese on top is bubbly and lightly browned.
- Rest before serving. Let stand 5 minutes so the filling sets slightly — this prevents it from spilling out when you lift them onto plates. Garnish with fresh cilantro and serve immediately.
Nutrition
Notes
Tips and notes:
- If your poblanos are very small or unusually thick-skinned, you can score them lightly with a knife before roasting to help the heat penetrate evenly.
- Leftovers keep in the fridge for up to 4 days — reheat gently in the microwave at half power so they don't dry out. The puree also keeps separately for up to a week.
- For a vegetarian version, skip the cotija (which is dairy) and use more Monterey Jack or a vegan cheese alternative.
- Serve with warm corn tortillas on the side if you want to make them into handheld fajita-style bites.
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