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Mexican Stuffed Poblano Peppers

Mexican Stuffed Poblano Peppers Recipe

Mexican Stuffed Poblano Peppers are a fantastic and versatile vegetable.The flavors consist of a mixture of goat cheese, poblano peppers, and garlic, making this stuffed poblano peppers recipe a true delight. 
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Prep Time 1 hour
Cook Time 30 minutes
Additional 5 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine Mexican
Servings 8

Ingredients
  

  • 8 poblano peppers
Filling:
  • 1 tablespoon Olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 ¾ pound Ground pork
  • 2 cups Peeled, seeded, and chopped tomatoes
  • 1 ripe plantain (chopped)
  • 1 apple (chopped)
  • 1 fresh peach (chopped)
  • 1 bunch fresh parsley (chopped)
  • 2 tablespoons Chopped candied orange peel
  • 2 tablespoons Pine nuts
  • 2 tablespoons Raisins
  • 2 tablespoons Blanched almonds (chopped)
  • 4 whole cloves (ground)
  • salt and pepper to taste
Sauce:
  • 2 ½ cups Chopped walnuts
  • 1 ¾ cups Milk
  • ¾ cup Soft goat cheese
  • 1 tablespoon White sugar
  • 1 (1 inch) piece cinnamon stick
Garnish:
  • 1 ½ cups Pomegranate seeds
  • ½ cup Chopped fresh parsley

Instructions
 

  • Turn poblano chiles often during roasting, until the skin is black and charred on all sides, about 10 to 15 minutes.
  • In a large bowl covered with plastic wrap, place the charred chiles. After 5 to 10 minutes, remove the skin by opening and peeling. Remove the seeds from each chile by cutting a slit lengthwise.
  • Using a large pot, heat olive oil over medium heat. 3 to 4 minutes later, add the onion and garlic and cook until soft and translucent. While cooking, stir with a spoon to break up the ground pork as it browns, about 7 minutes. 
  • In a large bowl, combine tomatoes, plantains, apples, peaches, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper.
  • After about 10 minutes, simmer until the filling is cooked through and flavors are well combined.
  • Make the walnut sauce by blending walnuts, milk, goat cheese, sugar, and cinnamon sticks together in a blender.
  • Place each poblano chile on a plate with the pork filling inside. Add walnut sauce and pomegranate seeds to chile and sprinkle with parsley.
Keyword Mexican Stuffed Poblano Peppers
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