Stuffed Poblano Peppers 3

Poblano peppers are not normally very hot, so they make a good choice for the family. I happened to have a batch that was significantly hotter than normal today, but OH EM GEE, were they fantastic! This is probably one of my more thorough recipes.

As per Wikipedia:

The poblano is a mild chili pepper originating in the state of PueblaMexico. Dried, it is called a chile ancho(“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.

This was unpredictable but delectable at the same time!


10 peppers



1 lb grass-fed ground beef

1 lb ground turkey

1 pint of mushrooms

fresh basil leaves  (approx 4 sprigs, leaves removed)

1 zucchini

1/2 lg head of cauliflower

5 garlic cloves

1 tbs of chili powder

1 yellow or red bell pepper

1 large (or 2 small) fresh jalapeno


First, brown the meats. I actually had my husband do this the night before for me. Using just a little bit of bacon fat and some garlic powder.  Season the meat with chili powder as well.



At this time, you may want to grill the poblanos slightly to get a light char on the skin.72456_4597926902297_169931130_n

Secondly, create a small dice of bell peppers, jalapeno, mushrooms, cauliflower, zucchini, garlic and fresh basil leaves. I put all these vegetables together in my food processor and processed to a very fine dice almost granular and the size of rice.


In a large saute pan, put the vegetable mixture with 1 tbs of olive oil and heat thoroughly to combine flavors and quickly cook veggies. The veggies are so small, this should take only a few minutes.

Add the meat/chili powder mixture to the vegetables and thoroughly incorporate.

Now, clean and seed the poblanos removing the tops. Then, stuff the cleaned peppers with the mixture.

Add the peppers to a baking dish, cover with foil and bake at 350 degrees for 20 minutes.

If you are not dairy free, you may want to incorporate a cheese into the stuffing. I had considered crumbled goat cheese, but chose to keep the dairy out of the basic recipe.

Instead, when I served them, I added freshly shredded grassfed Monterey Jack on top of the finished peppers.




About Leanna Cappucci

I am a woman, a mother, a wife, an entrepreneur and I have worn a hundred different hats in my lifetime. I've recreated myself when I've needed to, I've gleaned from the experiences I've been lucky enough to have - both positive and negative, and they have impacted the person that I am today. Like you, I've succeeded and failed and I will continue to do so, because failure is simply the precursor to success! As a coach, as a blogger and as a friend; I am just who I am. I will ramble, I will be honest, I will be emotionally invested and I will say it like it is. I am not a sugar coater, I value honesty. I am not afraid to disagree or have conflict, as those are both healthy and vital to individual growth. I enjoy teaching, learning, discussing and collaborating. As a mother, there is nothing more important to me that the responsibility I have been given to shape the lives of my children, to empower them, to protect them and to help them learn to be strong and independent adults some day.

3 thoughts on “Stuffed Poblano Peppers

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