Stuffed Poblano Peppers with Avocado Cream Sauce

Staff Writer
Stuffed Poblano Peppers with Avocado Cream Sauce
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. 

Ready in
30 m
4
Servings
401
Calories Per Serving
Deliver Ingredients
Makes
4 peppers

Ingredients

For the stuffed peppers

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

For the avocado cream sauce

  • 2 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. 

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.

Nutritional Facts

Total Fat
33g
51%
Sugar
5g
N/A
Saturated Fat
11g
53%
Cholesterol
45mg
15%
Protein
12g
24%
Carbs
18g
6%
Vitamin A
124µg
14%
Vitamin B12
0.7µg
11.5%
Vitamin B6
0.6mg
28%
Vitamin C
121mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
3mg
17%
Vitamin K
32µg
39%
Calcium
197mg
20%
Fiber
8g
33%
Folate (food)
104µg
N/A
Folate equivalent (total)
104µg
26%
Iron
2mg
11%
Magnesium
58mg
15%
Monounsaturated
17g
N/A
Niacin (B3)
3mg
16%
Phosphorus
231mg
33%
Polyunsaturated
3g
N/A
Potassium
840mg
24%
Riboflavin (B2)
0.3mg
19.6%
Sodium
559mg
23%
Thiamin (B1)
0.1mg
9.7%
Trans
0.3g
N/A
Zinc
2mg
16%

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