Chili-Stuffed Poblano Peppers
Total TimePrep/Total Time: 30 min.
I’ve made this recipe twice now. Fabulous! The only changes I made were using ground beef instead of turkey and added a jalapeño finely chopped. I make the filling ahead and store in the refrigerator overnight to let the flavors blend. I also make sure that I have enough leftovers so everybody can have a stuffed pepper with a fried egg on top for breakfast the next day. Mmmmmm!
We really enjoyed this recipe! I used ground chicken but otherwise followed the recipe. The next day we microwaved the leftovers and they were yummy again. May add a little more salt next time, and a little taco seasoning for more Mexican flavor. I never eat peppers, but will definitely make these again.
So good! I used poblanos from my garden. Flavor was so good I did not get any complaints that it was turkey.
Yum!!! Unfortunately, I had to live with chilli with beans because I couldn't get without. Next time, I might just try refried beans. but oh! These were so good!
Enjoyed by all.
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My family loved this recipe. We added a half pound of chorizo for a little extra heat. These recipe is fast, easy and delicious!
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Fast and easy meal! Used my homemade chili instead of the canned chili! A good recipe to use up leftover chili!
I made this dish several weeks ago and it was a huge winner. I found two beautiful poblano peppers and made no changes to the recipe. The peppers give this dish a wonderful flavor and not hot at all. I highly recommend this recipe as a Volunteer Field Editor.