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Sweet and Spicy Stuffed Poblanos
Rini
Stuffed poblanos with broccoli and sweet potatoes. Topped with Cacique cheese and set with enchilada sauce. Perfect vegetarian side dish
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
3
people
Calories
236
kcal
Ingredients
1x
2x
3x
For the Poblanos
3
Poblano Peppers
1
tsp
Olive Oil
For the Broccoli
1
cup
broccoli florets
(cut very small)
1
tsp
olive oil
1/2
tsp
salt
1/2
tsp
dried basil
1/2
tsp
dried oregano
1
tsp
cayenne pepper
For the Sweet Potatoes
1
cup
sweet potato
(cubed)
1/4
tsp
salt
1
tsp
olive oil
Additional Ingredients
1
cup
Queso Fresco
crumbled Cacique
2
can
enchilada sauce
Instructions
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
Nutrition
Serving:
3
g
Calories:
236
kcal
Carbohydrates:
18
g
Protein:
10
g
Fat:
14
g
Saturated Fat:
6
g
Cholesterol:
28
mg
Sodium:
930
mg
Potassium:
518
mg
Fiber:
4
g
Sugar:
6
g
Vitamin A:
7495
IU
Vitamin C:
124.2
mg
Calcium:
270
mg
Iron:
1.2
mg
Keyword
Can you stuf poblanos?, How to cook poblanos?
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