Stuffed poblanos with broccoli and sweet potatoes. Topped with Cacique cheese and set with enchilada sauce. Perfect vegetarian side dish
Stuffed poblanos are very much in demand in my home, especially on lazy weekends where quick recipes are a requirement. The less time spent in the kitchen, the more time spent by the pool.
This sweet and spicy stuffed poblanos takes about 45 minutes to make. I ate it as a lunch meal but it works great as a side dish with any meal.
It is stuffed with broccoli and sweet peppers. It may be quick but it is healthy(ish), right?
Broccoli inside a poblano makes for a wonderfully textured meal. The sweet potato is the perfect ingredient for stuffed poblanos because it evens out any spice that the pepper leaves behind after the baking process.
I have tried this stuffed poblanos recipe without the enchilada sauce and it tasted delicious. However, for my money, the enchilada sauce makes all the difference in this recipe. It keeps the pepper moist during the baking process.
Feeling a little adventurous? Then, make your own creamy enchilada sauce.
I topped this peppers with (affiliate link) Cacique Queso Fresco cheese. It is a salty and buttery cheese, making it a perfect topping cheese. I think any dense cheese will work great with this recipe.
For me, it is always fun to pair the poblano with something sweet. One of my favorite things to do with poblanos is to make a sweet chutney using pineapples and papaya.
Now, please excuse me as I go back to lounging by the pool and savoring the last few hours of my lazy weekend. Hope you enjoyed your lazy weekend.
What is your favorite way to use poblano peppers?
Recipe for Sweet and Spicy Stuffed Poblanos
Sweet and Spicy Stuffed Poblanos
For the Poblanos
- 3 Poblano Peppers
- 1 tsp Olive Oil
For the Broccoli
For the Sweet Potatoes
- 1 cup sweet potato (cubed)
- 1/4 tsp salt
- 1 tsp olive oil
- 1 cup Queso Fresco crumbled Cacique
- 2 can enchilada sauce
- Preheat the oven to 400 degrees
- In a mixing bowl, add the broccoli florets and its ingredients
- Spread the broccoli on a baking sheet and place it into the oven
- Mix the Sweet potato ingredients also in a separate bowl
- Spread the sweet potatoes into a baking sheet and spread them on a baking sheet
- Place the sweet potatoes into the oven
- Cut the poblano into half and remove the seeds
- Oil the halved poblanos set them into a baking sheet
- Bake all 3 separately for about 5-7 minutes
- Remove and allow the poblano to cool down a little
- Mix the broccoli and sweet potatoes together
- Place about 2-3 tsp of the mixture into the poblano pepper.
- Top the peppers with the queso fresco cheese. Be generous with the amount
- In a casserole or baking dish, add the 2 cans of Enchilada sauce
- Gently place the stuffed peppers into the casserole dish
- Place the casserole dish into the oven and let it bake for 10 minutes or until the cheese has browned slightly
- Remove from the oven and let it cool for about a few minutes
- Serve Immediately