Stuffed Poblano Peppers
Roasted poblano peppers filled with a creamy, savory mixture, topped with a luscious white sauce, pomegranate seeds, chopped nuts, and fresh herbs. A festive and flavorful dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 4 whole poblano peppers
- 8 oz cream cheese
- 1 cup monterey jack cheese
- ½ cup pomegranate seeds
- ¼ cup chopped walnuts
- 2 tbsp fresh cilantro
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Instructions
- 1
Roast poblano peppers over open flame until charred, then steam in a bowl for 10 minutes.
- 2
Peel off skins, make a slit lengthwise, and remove seeds carefully.
- 3
Mix cream cheese, Monterey jack, salt, and pepper in a bowl until smooth.
- 4
Stuff each pepper with the cheese mixture and close the slit.
- 5
Place stuffed peppers in a baking dish, pour heavy cream over them.
- 6
Bake at 375°F for 20 minutes until bubbly and golden.
- 7
Top with pomegranate seeds, walnuts, and cilantro before serving.
Tools you’ll need
- baking dish
- tongs
- mixing bowl
- knife
- cutting board
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