Ingrid Hoffmann's Veggie-Stuffed Poblanos

Name: Ingrid Hoffmann's Veggie-Stuffed Poblanos
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican/Southwestern,Latin American
Ingredients: nonstick cooking spray 1.00 1 spray; 0.25 g; poblano chile pepper 4.00 large; olive oil 1.00 tbsp; white (button) mushrooms 8.00 oz coarsely chopped; carrots 1.00 cup shredded; green onion (scallion) 4.00 stalks thinly sliced; garlic 4.00 clove minced; salt 0.13 tsp; fresh basil 2.00 tbsp chopped; or 2 Tsp dried basil leaves; queso fresco 4.00 tbsp crumbled

10 min prep time

20 min cook time

4servings

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Recipe by Ingrid Hoffmann Source Latin Comfort Foods Made Healthy Photo by Mittera

How to Make Ingrid Hoffmann's Veggie-Stuffed Poblanos

Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. They do have a hint of spice, just enough of a kick to enhance the flavor.

10 min prep time

20 min cook time

4servings

1 stuffed poblano

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Step-By-Step Instructions:

Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.
Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
Meanwhile, peal the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese.
Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.

Veggie Rich Mexican/Southwestern Latin American Vegetarian Main Dish Dinner

Nutrition facts

4 Servings

Serving Size
1 stuffed poblano

Amount per serving Calories 100

% Daily value*
Total Fat 6g 8%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
Cholesterol 5mg 2%
Sodium 160mg 7%
Total Carbohydrate 10g 4%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
Protein 4g
Potassium 450mg 10%

Ingredients

nonstick cooking spray

1 spray, 0.25 g

poblano chile pepper

4 large

olive oil

1 tbsp

white (button) mushrooms (coarsely chopped)

8 oz

carrots (shredded)

1 cup

green onion (scallion) (thinly sliced)

4 stalks

garlic (minced)

4 clove

salt

1/8 tsp

fresh basil (chopped, or 2 Tsp dried basil leaves)

2 tbsp

queso fresco (crumbled)

4 tbsp

Reviews & Ratings

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Showing 4 of 4 Results

Angelo

09/22/2025

Loved it!

I’ve whipped up some Mexican cuisine before, but this one wasn’t exactly in my wheelhouse. That being said, the recipe was so easy to follow that I was able to get by just fine, and it turned out way better than I could’ve hoped. I’ll definitely try this again. So, thanks Ingrid!

Yes, I recommend

CO2

09/21/2025

Highly recommended!

I tried this recipe and I don’t even speak Spanish! ;)

Flavors meld together beautifully and bet anaheims would work well too!

Yes, I recommend

curiousfoodie

09/21/2025

This is delicious

This is delicious, and surprisingly healthy. Ignore the other review, that guy's just being weird.

Yes, I recommend

11/23/2019

Not recommended

I would love to try this recipe but I don't speak Spanish.

No, I don’t recommend

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Ingrid Hoffmann's Veggie-Stuffed Poblanos