Grammy's Kitchen · Stuffed Peppers · Stuffed Poblano Peppers
One of 39 stuffed peppers recipes we measured
from therecipecritic.com
11 cooks on therecipecritic.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 25% | 23% |
| salt | 1% | 0% |
| liquid | 0% | 9% |
| vegetables and beans | 72% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lean ground beef |
| 4-6 poblano peppers | |
| 27 g | 2 tablespoons olive oil (divided) |
| 200 g | 1 1/4 cup diced onion (about 1 medium onion) |
| 6 g | 1 teaspoon kosher salt |
| 2 g | 1 teaspoon ground cumin |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon chipotle chili powder |
| 1 g | 1/2 teaspoon ground coriander |
| 1 g | 1/2 teaspoon black pepper |
| 185 g | 1 cup cooked white rice |
| 180 g | 1 cup drained and rinsed black beans |
| 154 g | 1 cup frozen corn |
| 425 g | 1 (15-ounce) can fire-roasted tomatoes (not drained) |
| 170 g | 1 1/2 cups shredded Mexican cheese blend |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Noted same omissions (garlic and tomatoes) as Gina and did the same. Wouldn't bother to comment but I have to reiterate the spice combination is fantastic. Substituted one cup of quinoa (dry measure) cooked in chicken broth and added a few pinches of kosher ” — a cook, 5.0★
“Just made these Stuffed Poblano Peppers and they are delicious! Will make them again and again! Two things I had to guess on: The instructions state to saute' the onion and garlic but no fresh garlic is listed in the list of ingredients. I used 1 clove of ” — a cook, 5.0★