Stuffed Poblano Peppers with Avocado Cream Sauce

Stuffed Poblano Peppers with Avocado Cream Sauce
Staff Writer
stuffed poblano peppers with avocado cream sauce

Molly Aronica

stuffed poblano peppers with avocado cream sauce

Avocados are so versatile — they're great for everything from smoothies to guacamole. In this recipe, avocados are the base for a delightful cream sauce that serves as the topping for stuffed poblano peppers. 

4
Servings
196
Calories Per Serving
Deliver Ingredients

Ingredients

For the stuffed peppers

  • 1  tablespoon  vegetable oil
  • shallot, finely chopped
  • garlic clove, peeled and finely chopped
  • ground beef
  • salt and pepper
  • 1/2  cup  jack cheese, grated
  • poblano peppers, tops sliced off and seeds and ribs removed

For the avocado cream sauce

  • avocados, seed and skins removed
  • 1/2  cup  sour cream
  • 1  tablespoon  milk
  • 1/2  teaspoon  cayenne
  • 1/2  teaspoon  garlic powder
  • salt and pepper
  • 1  tablespoon  cider vinegar

Directions

For the stuffed peppers

Preheat the oven to 375 degrees.

Add the oil to a medium pan over medium heat. After 1 minute, add the shallot and garlic — cook until translucent. Add the beef to the pan and cook through, add the salt and pepper, and remove from the heat. Stir the grated cheese into the meat mixture. 

Stuff the peppers with the meat and cheese and cover with the removed pepper tops, then place them into an ovenproof dish and bake for 20 minutes or until the peppers are soft and the cheese is bubbly. Remove and serve immediately topped with avocado cream sauce. 

For the avocado cream sauce

Add all the ingredients to a bowl and blend with an electric hand mixer until smooth. Serve immediately with stuffed poblano peppers. 

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
16mg
5%
Carbohydrate, by difference
16g
12%
Protein
3g
7%
Vitamin A, RAE
94µg
13%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
52mg
5%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
104mg
15%
Selenium, Se
4µg
7%
Sodium, Na
266mg
18%
Water
28g
1%

Poblano Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Poblano Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.