Ingredients
4 large poblano peppers
2 large potatoes, peeled and diced
1 cup shredded cheese (such as cheddar or Monterey Jack)
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
Salt and pepper to taste
Olive oil for roasting
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast poblano peppers on the baking sheet in the oven for about 20 minutes until skins are blistered.
Steam roasted peppers to loosen skins.
Boil diced potatoes until fork-tender, then transfer to a mixing bowl.
Peel and deseed poblano peppers.
Mix mashed potatoes, shredded cheese, sour cream, cilantro, cumin, salt, and pepper.
Stuff poblano peppers with potato and cheese mixture.
Bake stuffed peppers for 15-20 minutes until cheese is melted.
Serve hot, garnished with cilantro and sour cream.
Nutrition Facts
Calories:
320
Fat:
17
Carbohydrates:
32
Protein:
12
Sodium:
480
Fiber:
5
Sugar:
3
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