- Preheat oven broiler. Place whole peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until skins are charred.
- Transfer charred peppers to a plastic bag or covered bowl to steam for 10-15 minutes. Peel skins carefully.
- Make a slit in each pepper and remove seeds, keeping the pepper structure intact.
- In a bowl, combine cooked Mexican rice and shredded cheese. Stuff peppers with the mixture and secure with toothpicks if needed.
- In a clean, dry bowl, whisk egg whites with a pinch of salt until stiff peaks form. Lightly beat egg yolks in a separate bowl.
- Heat oil in a skillet over medium heat. Dredge stuffed peppers in flour, dip in egg yolks, then coat in egg whites.
- Fry peppers until golden brown and heated through (approximately 5-6 minutes). Drain on paper towels.
- Serve hot with salsa, guacamole, or sour cream.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:12 g28%
- Carbohydrates:38 mg40%
- Sugar:5 mg8%
- Salt:450 g25%
- Fat:14 g20%
Last Updated on 2 months by Neha Deshmukh
Stuffed Poblano Peppers Recipe – Mexican Rice & Cheese Delight
Hey everyone! I’m so excited to share this recipe for Stuffed Poblano Peppers with you. It’s a dish that always reminds me of family gatherings – vibrant colors, amazing flavors, and everyone digging in! I first made these for a potluck and they were a huge hit. They look impressive, but honestly, they’re surprisingly easy to make. Let’s get cooking!
Why You’ll Love This Recipe
These aren’t your average stuffed peppers. The slight char on the poblano peppers adds a wonderful smokiness that complements the savory Mexican rice and melted cheese perfectly. Plus, the light and crispy coating from the egg batter takes them to another level. They’re a little bit of work, but trust me, the end result is so worth it.
Ingredients
Here’s what you’ll need to make these delicious stuffed peppers:
- 4 large Poblano or Anaheim peppers
- 2 cups cooked Mexican rice (about 300g)
- 1 cup shredded cheese (about 100g)
- 0.5 cup all-purpose flour (about 60g)
- 4 eggs
- 0.5 teaspoon salt
- Oil for frying (vegetable, canola, or sunflower oil work well)
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference:
Poblano vs. Anaheim Peppers: Understanding the Heat
Poblano peppers have a mild heat – think a gentle warmth. Anaheim peppers are even milder. If you’re sensitive to spice, Anaheim are a great choice. If you like a little kick, go for the poblanos! You’ll need about 200-250g peppers total.
Mexican Rice: Authentic Flavors & Variations
I love using a classic Mexican rice recipe for this. It’s usually made with tomatoes, onions, and garlic. You can find tons of recipes online, or even use a good quality pre-made Mexican rice to save time. About 200g of uncooked rice will yield the 2 cups you need.
Cheese Choices: Regional Preferences & Melting Qualities
Monterey Jack, cheddar, or a Mexican blend all work beautifully here. I personally love Monterey Jack for its amazing melt. About 100g of shredded cheese is perfect. Don’t be afraid to experiment!
Oil for Frying: Best Options for Crispy Peppers
You’ll need enough oil to come about 1-2 inches up the side of your skillet. Vegetable, canola, or sunflower oil are all good choices because of their high smoke points.
Step-By-Step Instructions
Alright, let’s get down to business!
- Char the Peppers: Preheat your oven’s broiler. Place the whole peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skins are nicely charred. Don’t worry if they get really blackened – that’s what we want!
- Steam & Peel: Transfer the charred peppers to a plastic bag and seal it. Let them steam for about 10 minutes. This makes peeling the skins so much easier. Carefully peel off the charred skins.
- Prep the Peppers: Make a slit down the side of each pepper, being careful not to cut all the way through. Gently remove the seeds, keeping the pepper structure intact.
- Make the Filling: In a bowl, mix together the cooked Mexican rice and shredded cheese.
- Stuff the Peppers: Carefully stuff each pepper with the rice and cheese mixture. Secure the opening with toothpicks if needed.
- Prepare the Batter: Whisk the egg whites with the salt until stiff peaks form. In a separate bowl, lightly beat the egg yolks.
- Coat & Fry: Heat about 1 inch of oil in a skillet over medium-high heat. Dredge each stuffed pepper in flour, then dip in the egg yolks, and finally roll in the egg whites. Fry for 5-6 minutes, turning occasionally, until golden brown and crispy.
- Drain & Serve: Remove the peppers from the skillet and drain on paper towels. Serve hot with your favorite toppings!
Expert Tips
A few little things to keep in mind for pepper perfection:
Achieving the Perfect Char on the Peppers
Don’t be shy with the broiler! You want a good, even char for that smoky flavor. Keep a close eye on them though, they can burn quickly.
Preventing Peppers from Falling Apart During Stuffing
Be gentle! The peppers are a little delicate after charring and peeling. Don’t overstuff them, and use toothpicks to help hold them together if needed.
Ensuring Even Cooking During Frying
Make sure the oil is hot enough before adding the peppers. If it’s not, they’ll absorb too much oil and become soggy.
Creating Stable Egg White Peaks
A pinch of cream of tartar can help stabilize the egg whites, but it’s not essential. Just make sure your bowl and whisk are completely clean and grease-free.
Variations
Want to switch things up? Here are a few ideas:
Vegan Stuffed Peppers
Use a vegan cheese alternative and omit the egg. You can use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a binder for the coating. My friend Sarah makes these all the time and swears by them!
Gluten-Free Stuffed Peppers
Use a gluten-free all-purpose flour blend for coating.
Spice Level Adjustments: Adding Heat
Add a pinch of cayenne pepper or a finely chopped jalapeño to the rice and cheese mixture for a spicier kick.
Festival Adaptations: Celebrating with Stuffed Peppers
My family loves making a big batch of these for Diwali! We often add a little bit of garam masala to the rice for an extra layer of flavor.
Serving Suggestions
These are fantastic on their own, but even better with:
- Salsa
- Guacamole
- Sour cream
- A side of black beans and rice
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They’re best enjoyed fresh, though!
FAQs
Got questions? I’ve got answers!
What is the best way to char the peppers?
Under the broiler is the quickest and easiest way! Just keep a close eye on them to prevent burning.
Can I make the stuffed peppers ahead of time?
Yes! You can stuff the peppers and store them in the refrigerator for up to 24 hours before frying.
What kind of rice is traditionally used in Mexican rice?
Long-grain rice is most common.
Can I bake these peppers instead of frying them?
Absolutely! Bake at 375°F (190°C) for about 20-25 minutes, or until heated through and the peppers are tender. They won’t be as crispy, but still delicious.
How do I adjust the spice level of this recipe?
Add cayenne pepper, jalapeños, or a dash of your favorite hot sauce to the rice and cheese mixture.
Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!