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Stuffed Poblano Peppers with Salsa Roja

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Easy Stuffed Poblano Peppers Plate

Let me tell you about one of my new favourite recipes. It’s a spin on one of my pre-existing favourites (in case you didn’t know, that’s stuffed peppers with quinoa & turkey!), and it’s beyond deliciousssss. Even as leftovers. Come on guys, what more can you ask for in a meal?

These Stuffed Poblano Peppers with Salsa Roja combine a spicy, savoury chicken breast marinated in chili powder and cumin with a simple mix of peppers and onions

Easy Stuffed Poblano Peppers Plate    Easy Stuffed Poblano Peppers Plate

Besides the wholesome stuffing, I also paired these Stuffed Poblano Peppers with sides of Mexican-style rice and refried black beans for a filling, hearty meal that can be prepared separately and ahead of time. Just reheat the rice and beans on the stove while cooking the peppers and you’re set!

Easy Stuffed Poblano Peppers PlateEasy Stuffed Poblano Peppers Plate

Now if you’re wondering what salsa roja is, it’s a delicious red salsa sauce that often accompanies enchiladas and other dishes from traditional Mexican restaurants. One of my favourite spots in Toronto, Playa Cabana Cantina, serves this delicious salsa roja. Tipsy off some deliciously tart margaritas, I asked the waitress what the recipe was when I went a couple of months ago. She came back from the kitchen with a surprisingly simple answer: chili powder, sautéed, pureed tomatoes, garlic, a little lemon and salt. Needless to say, I had myself making a copy-cat sauce in no time!

Easy Stuffed Poblano Peppers Plate    Easy Stuffed Poblano Peppers Plate

If you’ve never had poblano peppers before then you’re in for a real treat. I find them to be a cross between bell peppers and banana peppers – they’ve got a bit of a kick, but aren’t exactly spicy and have an underlying sweeter flavour with smokey notes. They can sometimes be a bit difficult to find in the supermarket but if you can find them, they’re worthwhile trying. In the summer I can see myself enjoying a seasonal Mexican corn side with these.

Easy Stuffed Poblano Peppers Plate

Can’t you just see yourself throwing these in the oven and kicking your feet back after a long hard day? I know I have – a little Sunday meal prep has got your back in a delicious way for the work week! It’s time for a mid-week Mexican fiesta!

Easy Stuffed Poblano Peppers Plate

Will you be trying this Easy Stuffed Poblano Peppers Plate? If you try any of my recipes be sure to let me know on InstagramTwitter or Facebook – I’d love to hear from you!

Print Recipe
Stuffed Poblano Peppers with Salsa Roja Yum
These Stuffed Poblano Peppers with Salsa Roja, Mexican-style rice and refried beans are ready in just 45 minutes - the perfect after work dinner!
Easy Stuffed Poblano Peppers Plate
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Salsa Roja
Refried black beans
Mexican-style rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Salsa Roja
Refried black beans
Mexican-style rice
Easy Stuffed Poblano Peppers Plate
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. In a small bowl, combine diced chicken breast with olive oil, chili powder, cumin, salt and pepper. Cook for 12-15 minutes.
  2. Meanwhile, make rice and beans by combining all ingredients together in separate saucepans on the stovetop, cooking each over medium-high heat. These can be made up to 3 days in advance of the meal and reheated on the stove or in the oven while the peppers are cooking.
  3. Make the salsa roja by combining all ingredients in a saucepan on medium-high heat. Set aside and let cool.
  4. Wash peppers and slice in half. Coat in a bit of oil and roast in an oven-safe dish covered by foil for about 5 min. Remove from oven and added cooked chicken breast, red onions and peppers.
  5. Meanwhile, blend salsa roja together in a food processor or Magic Bullet until pureed. Top peppers with this sauce and cover with cheese.
  6. Bake in the oven uncovered for another 10-12 minutes.
  7. Serve pepper halves alongside rice and beans with sour cream, cilantro and hot sauce as additional toppings. Enjoy!

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5 Comments

  • Reply
    Tess
    March 29, 2016 at 10:31

    These look SO amazing, and I love the Mexican twist on stuffed peppers! Pinning for dinner later 🙂

  • Reply
    Kristen @ A Mind Full Mom
    March 30, 2016 at 08:21

    Now this is a meal I want to sink my teeth into–looks great!

    • Reply
      Taylor Stinson
      April 9, 2016 at 12:52

      Thanks Kristen 🙂

  • Reply
    Michelle | A Dish of Daily Life
    March 30, 2016 at 12:07

    I love poblanos! I don’t know why I never thought to do something like this! I’m going to now…I love everything about this recipe. I could eat Mexican food every night of the week…well maybe 5 nights of the week anyway. This looks so delicious!

    • Reply
      Taylor Stinson
      April 9, 2016 at 12:53

      Hahahaha thanks Michelle! Yes I am absolutely with you on Mexican food – the flavours are just so vibrant!

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