Ingredients
Scale
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup seasoned breadcrumbs
- 2 cups tomato sauce
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Roast the Peppers: Over an open flame or under a broiler, roast the poblano peppers until charred. Place them in a sealed bag for about 10 minutes to steam.
- Make the Filling: In a skillet over medium heat, sauté diced onions until translucent. Add ground meat and garlic; cook until browned.
- Add Cheese: Stir in shredded cheese while the mixture is still warm so it melts slightly. Season with salt and pepper.
- Stuff the Peppers: Peel off charred skin from roasted peppers, slice them open lengthwise, and carefully stuff each with the meat-and-cheese mixture.
- Bread and Fry: Dip stuffed peppers first into beaten eggs and then coat with breadcrumbs. Fry in hot oil until golden brown on all sides.
- Create the Sauce: Simmer tomato sauce with chopped cilantro and lime juice; season with salt to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg