Potato Stuffed Poblano Peppers Sp5
Transform your dinner table with these irresistibly flavorful Potato Stuffed Poblano Peppers—a hearty, vegetarian dish that’s both comforting and vibrant. Roasted poblano peppers bring a smoky depth, perfectly complementing the creamy mashed russet potato filling, enhanced with sautéed onions, garlic, and warm spices like cumin and smoked paprika. Topped with melty cheddar cheese and fresh cilantro, these stuffed peppers bake to golden perfection, creating a crowd-pleasing main course or an indulgent side dish. Simple to prepare yet bursting with flavor, this recipe is perfect for weeknight meals or entertaining guests. Serve with a squeeze of lime for a refreshing finish and enjoy the ultimate fusion of bold spices and comforting textures!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 small, diced Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups, shredded Cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano peppers on a baking sheet lined with foil. Roast in the oven for 15-20 minutes, turning halfway, until the skins are blistered. Remove the peppers, place them in a bowl, and cover with a plate or plastic wrap to steam for 10 minutes.
While the peppers are steaming, peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes or until the potatoes are fork-tender. Drain and mash the potatoes in the pot.
In a skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic, cumin, smoked paprika, salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
Stir the onion mixture into the mashed potatoes. Add 1 cup of shredded cheddar cheese, sour cream, and chopped cilantro. Mix until well combined.
Carefully peel the skins off the roasted poblano peppers. Slice each pepper lengthwise along one side and gently remove the seeds and membranes, being careful not to tear the peppers.
Stuff each poblano pepper with the potato mixture and place them on a baking dish greased with a bit of olive oil. Top with the remaining shredded cheddar cheese.
Bake the stuffed peppers at 400°F (200°C) for 15 minutes, until the cheese is melted and bubbly.
Garnish the stuffed poblano peppers with additional cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
