Sweet and Spicy Stuffed Poblano recipe

Sweet and Spicy Stuffed Poblanos

Stuffed poblanos with broccoli and sweet potatoes. Topped with Cacique cheese and set with enchilada sauce. Perfect vegetarian side dish
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 people
Calories 236kcal
Author Healing Tomato


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

Additional Ingredients


  • 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


Serving: 3g | Calories: 236kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 930mg | Potassium: 518mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7495IU | Vitamin C: 124.2mg | Calcium: 270mg | Iron: 1.2mg