Bobby Flay Stuffed Poblano Peppers Recipe

The Bobby Flay Stuffed Poblano Peppers Recipe is flavorful, colorful and full of Tex-Mex goodness. Roasted poblano peppers are filled with a tasty mixture of meat, rice and spices.

Topped with melted cheese, this dish is satisfying and comforting. Perfect for family dinners or weekend meals, it is simple but impressive.

In this guide, you will learn How to make Bobby Flay Stuffed Poblano Peppers Recipe step by step. You will also see the exact Ingredients for Bobby Flay Stuffed Poblano Peppers Recipe and helpful tips for success.

My Experience With This Recipe

I first made this recipe on a sunny weekend. The smell of roasted poblanos filled the kitchen. Stuffing them with the savory meat mixture was fun.

Topping with cheese and baking made them golden and gooey. Each bite was flavorful and mildly spicy. My family loved the combination of peppers, rice and melted cheese.

Now, I often make this recipe when I want something special. It is easy, delicious, and colorful on the plate.

Recipe Card Info

• Recipe Name: Bobby Flay Stuffed Poblano Peppers Recipe
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Course: Main Course
• Cuisine: Mexican-American
• Calories: 350 kcal per serving

Equipment List

• Baking dish
• Large skillet
• Cutting board
• Sharp knife
• Spoon or spatula
• Measuring cups
• Measuring spoons
• Oven

Ingredients You Need for Bobby Flay Stuffed Poblano Peppers Recipe

• 4 large poblano peppers
• 1 pound ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the Oven

Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside for stuffed peppers.

2. Roast the Poblano Peppers

Brush peppers with olive oil. Place on baking sheet. Roast for 10 minutes until skins start to blister. Turn peppers halfway through cooking.

3. Prepare the Filling

Heat olive oil in a skillet over medium heat. Add onions and garlic. Sauté until soft and fragrant, about five minutes.

4. Cook the Meat

Add ground beef or turkey to the skillet. Cook until browned and no longer pink. Break meat into small pieces while cooking.

5. Season the Filling

Add cumin, smoked paprika, chili powder, salt and black pepper. Stir well to mix all the flavors evenly.

6. Add Rice to Mixture

Stir in cooked rice. Mix well until all ingredients are combined and flavorful. Taste and adjust seasoning if needed.

7. Stuff the Peppers

Cut a small slit in each roasted poblano. Remove seeds carefully. Spoon meat and rice mixture into each pepper, filling evenly.

8. Top with Cheese

Sprinkle shredded cheddar or Monterey Jack cheese over each stuffed pepper. Cheese adds flavor and melts beautifully during baking.

9. Bake the Peppers

Place stuffed peppers in the greased baking dish. Bake for 15–20 minutes until cheese is melted and bubbly.

10. Garnish and Serve

Remove peppers from oven. Garnish with chopped cilantro if desired. Serve hot for best flavor and texture.

Recipe Tips

• Roast peppers for extra smoky flavor.
• Do not overfill peppers to avoid spilling.
• Use fresh spices for better taste.
• Bake until cheese is bubbly and golden.
• Let peppers rest for a few minutes before serving.

Nutrition Information

Nutrient	Amount per Serving
Calories	350 kcal
Protein	25 g
Fat	18 g
Carbohydrates	25 g
Fiber	5 g
Sodium	500 mg

Serving Suggestions

Stuffed poblano peppers taste great with simple sides. Serve with a fresh green salad. Sour cream or guacamole adds creaminess.

They also pair well with Mexican rice or black beans. This dish works for a main course or festive dinner. It is colorful and inviting on the plate.

Best Sides To Serve With

Mexican-style rice or cilantro-lime rice complements the peppers. Black beans or refried beans work well. Corn salad adds a fresh crunch.

Warm tortillas make it fun. A light avocado salad balances the flavors. These sides complete a filling and balanced meal.

Storage and Reheating Tips

Store leftovers in an airtight container. Keep in the fridge for up to three days. Reheat in the oven at 350°F (175°C) until warm.

Microwave works for single servings. Cover with foil to keep peppers moist. Avoid overcooking when reheating to maintain texture.

FAQs about Bobby Flay Stuffed Poblano Peppers Recipe

Can I use other peppers instead of poblanos?
Yes, bell peppers work too. They are milder. Adjust cooking time as needed. Poblanos give a slightly smoky flavor.

Can I make this recipe vegetarian?
Yes, replace meat with beans or lentils. Add extra vegetables and spices. You can still top with cheese.

Why are my peppers watery?
Watery peppers happen if peppers are not roasted first. Roasting removes some moisture. Also, avoid overcooking meat mixture.

Can I prepare these peppers ahead of time?
Yes, assemble stuffed peppers in advance. Store in fridge. Bake just before serving for best texture and melted cheese.

What cheese works best for this recipe?
Cheddar or Monterey Jack melts well. Pepper jack adds mild heat. Use any cheese that melts nicely and complements flavors.

Conclusion

The Bobby Flay Stuffed Poblano Peppers Recipe is flavorful, colorful and easy to make. It uses simple ingredients and clear steps.

Roasted poblanos with a savory meat and rice filling create a satisfying meal. Now you know How to make Bobby Flay Stuffed Poblano Peppers Recipe at home.

Keep the Ingredients for Bobby Flay Stuffed Poblano Peppers Recipe ready and enjoy a delicious Tex-Mex dinner everyone will love.