Stuffed Poblano Peppers
Servings: 8 Servings
Ingredients
- 4 poblanos cut in half lengthwise and seeds removed
- 8 ounces block-style cream cheese softened
- 4 ounces sharp cheddar cheese shredded
- 4 ounces gouda shredded
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt to taste
- ½ cup pico de gallo
Instructions
- Preheat the oven to 375°F and line a large baking sheet or casserole dish with foil.
- Slice the poblanos in half lengthwise to make "boats," and scoop out the seeds with a spoon. Place these halves on the prepared pan.4 poblanos
- In a large mixing bowl, combine the cream cheese, gouda, cheddar, and seasonings with a hand mixer. Stir in the pico de gallo until well combined.8 ounces block-style cream cheese, 4 ounces sharp cheddar cheese, 4 ounces gouda, ½ teaspoon garlic powder, ¼ teaspoon onion powder, salt, ½ cup pico de gallo
- Spoon the mixture into the pepper boats, filling them up to the rims. Arrange on the prepared pan, and bake for 25-30 minutes until the peppers are soft and the cheese has melted.
- Garnish with cilantro, warm enchilada sauce, queso fresco, and sour cream. Serve hot!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 half poblano (1 stuffed pepper). Actual calories will vary.
*There is enough filling to fill 3 large poblanos or 4 medium poblanos.
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Nutrition Facts
Stuffed Poblano Peppers
Serving Size
1 stuffed pepper
Amount per Serving
Calories
227
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
55
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
59
mg
20
%
Sodium
399
mg
17
%
Potassium
172
mg
5
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
889
IU
18
%
Vitamin C
49
mg
59
%
Calcium
233
mg
23
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
