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Stuffed Poblano Peppers


  • 4 Poblano Peppers
  • 1 Lb. Ground Beef
  • 8 Oz Cream Cheese
  • 1/2 Cup Cheddar Cheese
  • 2 Tbsp Tomato Paste
  • 1/2 Tbsp Olive Oil
  • 2 Tsp Chili Powcer
  • 1 Tsp Salt


  1. Add olive oil to a pan over medium heat. Add beef and break it apart as it cooks, about 5 minutes until browned.
  2. Add tomato paste, chili powder, and salt to the pan, and stir together with the beef until well-mixed and tomato paste has dissolved, about a minute. Continue cooking until nearly all liquid has evaporated, a few minutes, stirring occasionally. Turn off the heat.
  3. In a large heatproof bowl, microwave cream cheese until soft, about 30 seconds.
  4. Transfer the beef mixture to the bowl. Stir the beef and cream cheese until well-mixed. Set aside.
  5. Preheat the oven to 400 F. Prepare a foil lined baking sheet.
  6. Slice each poblano pepper in half lengthwise. Remove and discard seeds. Stuff each pepper half with the beef-cheese mixture, and place on the lined baking sheet. Distribute cheddar cheese on top.
  7. Bake at 400 F until the peppers are  tender, 25 to 30 minutes.