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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. 


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


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.