Summary:
Roasting brings out the delicious flavor of poblano peppers, which are stuffed with a cheesy tomato meat sauce. With quick prep and few main ingredients, these stuffed poblanos are a simple weeknight meal that's also freezer friendly.

INGREDIENTS
INSTRUCTIONS
- Cook Beef: Add beef to high-sided pan (Note 4) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released juices have evaporated, about 6 minutes.
- Add Tomato Sauce: Reduce to medium heat, and stir in tomato sauce to coat beef, about 1 minute. Simmer until sauce is thickened and clings to meat, stirring frequently, about 5 minutes.
- Add Seasonings: Stir in salt, oregano, cumin, and cayenne until well-mixed, about 1 minute. Turn off heat. Transfer tomato-meat sauce to large mixing bowl using slotted spoon, leaving behind any excess grease in pan. Set aside to cool while cutting poblanos in next step.
- Stuff Poblanos: Preheat oven to 400 F. Slice each poblano pepper in half lengthwise, remove seeds (Note 5), and place on
baking half sheet lined with parchment paper or foil. Add cheddar cheese to bowl with tomato-meat sauce, stirring until well-mixed. Stuff each halved pepper with mixture.
NUTRITION
Makes 4 Servings |
Amount Per Serving (2 stuffed pepper halves): |
Calories 460 (58% from fat) | Â |
Total Fat 30g | 46% |
   Saturated Fat 14g | 70% |
Cholesterol 145mg | 48% |
Sodium 1220mg | 51% |
Net Carb 3.5g | Â |
Total Carb 5.5g | 2% |
   Dietary Fiber 2g | 8% |
   Sugars 3g |  |
Protein 41g | Â |
PHOTOS









I added a little taco sauce which added about 3 carbs to the recipe. So good I could just eat the filling by itself …lol
We added extra cumin. This recipe was so easy to make and tastes sooooo good. Really satisfied our craving for Mexican food!
Hello. Is it possible to get the version of this that was before? The other one included cream cheese. My husband and I love both versions!
The older version used 1 pound of ground beef, 8 ounces cream cheese, 1/2 cup shredded cheddar cheese, 2 tablespoons tomato paste, and 2 teaspoons chili powder. Hope that helps!
I just lost my mind trying to find this. I knew it had cream cheese and 2 tbs of tomato paste but suddenly my Pinterest version didn’t include those anymore. Why did you change it? At least now I can write it down! Love the original. Haven’t tried the new version.
I changed the recipe because I received a lot of feedback that it was bland tasting. I reworked the recipe and I think it’s a significant improvement over the old version. Since individual tastes vary, I can understand why some people preferred the original version.
I went for 4 oz cream cheese, 2 Tbs tomato paste, 1 cup shredded Mexican cheese, seasonings in new recipe with 1/2 tsp of chili powder added in too. It tastes awesome.
We liked these a lot, but they could use more seasoning. I would probably use some crushed red pepper for more flavor. It was very easy and quick to make.
Delicious! Thank you!