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Ingrid Hoffmann’s Veggie-Stuffed Poblanos

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How to Make Ingrid Hoffmann’s Veggie-Stuffed Poblanos

Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. They do have a hint of spice, just enough of a kick to enhance the flavor.

Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


10 min prep time


20 min cook time


4servings


1 stuffed poblano

Print Recipe >

Step-By-Step Instructions:

  1. Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.
  2. Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
  4. Meanwhile, peal the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese.
  5. Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.
Veggie Rich
Latin American
Mexican/Southwestern
Dinner
Vegetarian
Main Dish
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Nutrition facts

4 Servings



  • Serving Size

    1 stuffed poblano


  • Amount per serving



    Calories





    110

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      1.5g

      8%
    • Trans Fats
      0.1g

  • Cholesterol
    5mg

    2%

  • Sodium
    160mg

    7%

  • Total Carbohydrate
    13g

    5%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g

  • Protein
    5g

  • Potassium
    550mg
    12%

Ingredients

nonstick cooking spray
1

large poblano peppers
4

olive oil
1 tbsp

white (button) mushrooms (coarsely chopped)
1 package

carrots (shredded)
1 cup

green onion (scallion) (thinly sliced)
4

garlic (minced)
4 clove

salt
1/8 tsp

chopped fresh basil leaves, or 2 Tsps. dried basil leaves (chopped)
2 tbsp

queso fresco (crumbled)
4 tbsp

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