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Middle Eastern Stuffed Poblano Peppers

Bev Cooks Recipe by

Middle Eastern Stuffed Poblano Peppers

You absolutely need these peppers right now before I lose my mind.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 6

Middle Eastern Stuffed Poblano Peppers  

As prepared by Bev Cooks

I've come to believe that any time you stuff one food item with another food item, it's always a happy time.

Especially when that one food item is in boat form, thus making the canoeing of the other food item into the mouthal cavity that much more of a happy time.

And especially when that one food item in boat form is a spicy pepper, thus adding some sass-a-frass to the canoeing of the food items into said mouthal cavity.

And also especially when the other food item being canoed into said mouthal cavity contains complex flavors ranging from sweet to spicy to nutty to cheesy to tart and back again.

Yeah, I've completely confused myself too.

Let's make some Middle Eastern Stuffed Poblano Peppers, shall we?!


Ingredients for Middle Eastern Stuffed Poblano Peppers

Grab a few poblano peppers, a couple carrots, some cooked brown rice, ground chicken, a few spices, parsley, pine nuts, golden raisins and some yummy Manchego cheese. Mmmmm.


Sautéing carrots

Start by dicing and sautéing your carrots. Like 5 minutes or so. Then take 'em out and set 'em aside.


Browning chicken

Get your chicken all good and browned.


Adding other ingredients to chicken

Then add some cinnamon, nutmeg, smoked paprika (oh my!), the cooked rice, golden raisins, parsley, toasted pine nuts, and I think that's it. Oh! Salt and pepper. And add the the carrots back. Taste it. Caaaaaan you even believe it.


Ohhhhh, hold on. Let's talk about the peppers real quick. You're going to want to slice them lengthwise and remove the seeds and ribs. MAKE SURE to wash your hands really well and do not touch your face or eyes or nostrils or any other body part or dog or anything that has a soul. Then bake the peppers for about 10 minutes (while the mixture cooks) just to start the softening.


Stuffing the peppers

Now, stuff the peppers!


Adding Manchego cheese on top

Then layer on some of that super delicious Manchego cheese. You might want to taste a few handfuls of it just to make sure the cheese farmers and the cows did it right.


Finished Middle Eastern Stuffed Poblano Peppers, ready to eat

Back in the oven for 10ish more minutes and bam. Best moment of your life.


I seriously can't even handle looking at these photographs. That bubbly cheese is the death of me.

More Stuffed...Stuff

Bev wasn't kidding about the whole washing your hands thing. You don't even want to know. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
See Recipe

Middle Eastern Stuffed Poblano Peppers


tablespoons extra-virgin olive oil
carrots diced
pound ground chicken
tablespoon cinnamon
teaspoon ground nutmeg
teaspoon smoked paprika
pinch coarse salt
tablespoons golden raisins
tablespoons toasted pine nuts
cup freshly chopped parsley
large poblano peppers
cups shredded manchego cheese


  • 1 Preheat oven to 400 F.
  • 2 Heat the oil in a large skillet over medium high. Add the carrots and sauté 5 minutes, until slightly softened and browned. Remove from skillet and set aside.
  • 3 Back in the skillet, add the ground chicken. Cook until browned all over, about 8 minutes. Add the cinnamon, nutmeg, paprika, salt, golden raisins, pine nuts and parsley. Add the carrots back to the mixture. Toss everything until combined and cook 2 more minutes. Taste and add more spices if you desire.
  • 4 In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.
  • 5 Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
  • 6 Remove from the oven and fill each pepper with the stuffing. Top with shredded cheese and bake another 10 minutes, or until cheese is browned and bubbly.
  • 7 Serve immediately.
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