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Stuffed Poblano Peppers with Avocado Cream Sauce

Stuffed Poblano Peppers with Avocado Cream Sauce

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Molly Aronica

stuffed poblano peppers with avocado cream sauce

Avocados are so versatile — they're great for everything from smoothies to guacamole. In this recipe, avocados are the base for a delightful cream sauce that serves as the topping for stuffed poblano peppers.


For the stuffed peppers

  • 1 tablespoon vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 ground beef
  • salt and pepper
  • 1/2 cup jack cheese, grated
  • 4 poblano peppers, tops sliced off and seeds and ribs removed

For the avocado cream sauce

  • 2 avocados, seed and skins removed
  • 1/2 cup sour cream
  • 1 tablespoon milk
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 1 tablespoon cider vinegar


Calories Per Serving401

Folate equivalent (total)104µg26%

Riboflavin (B2)0.3mg19.6%

Chicken Stuffed Poblano Pepper with Avocado Sauce

A chicken stuffed poblano pepper made with peaches, almonds, apples and cilantro is a bit unique in texture, flavor, sweet juiciness, creaminess and bold heat.

This is the best healthy recipe combining chicken and poblano peppers that I have ever eaten. It&rsquos a take off on Chiles Nogada, which my friend, Erin, has mastered. She&rsquos of Scottish decent but makes the best Mexican and Latina dishes I&rsquove ever sampled. She knows how much I love it, so every time I visit her in California she makes it for me. It&rsquos originally made with ground meat, spices, dried fruit, stuffed into poblano peppers and topped with a cold walnut sauce. I remember one time she made it with Morning Star vegetarian sausage and it was still amazing. This combination of dried fruit, juicy fruit, chiles, and whatever meat you like comes together under the cold sauce. Often it will have pomegranates, but it&rsquos not the season for those right now.

I decided to change it up a bit and use chicken instead of ground meat, and avocado sauce instead of walnut sauce. It&rsquos hard to make this dish not taste good. I have a prejudice about chicken and I almost always cook it on the bone. I grilled chicken breasts for this version, but chicken thighs would work well too. Or, this is the perfect dish to use your left over roast chicken. You might want a binder for the chicken filling. I didn&rsquot do that, but I&rsquom thinking a bit of the avocado sauce could do that or even a tablespoon of mayonnaise. This is the dish that you will make your own.

This is also my submission to the Creative Cooking Group where this month&rsquos challenge was all about stuffing it. This really made me think, because I don&rsquot stuff a lot of food. I did one very beautiful stuffed squash blossom last summer and I think that&rsquos the only thing I&rsquove ever stuffed here.

Cooking with Poblanos

A word about cooking with poblanos. Did you ever notice that poblanos are temperamental. Sometimes they are kind of mild and other times, wow, they are hot. Poblano peppers register between 1,000 and 2,000 on the scoville scale. For a reference point, the bell pepper measures zero and the jalapeno measures 2,500 to 8,000. A habanero pepper measures 100,000 to 350,000, so in the world of chiles, poblanos are actually considered mild. When it comes to the poblano chiles, it can be a little bit of guessing game, and I always seem to pick the ones that are a bit hotter, which is why this dish is served with a cold sauce.

I have not yet perfected the fire roasting. At times I went too far and I had a hard time getting the charred skin off. The first attempt was to grill the peppers, which doesn&rsquot do the job quickly enough. In the end, I just laid them on my gas stove. After I had my struggle, I read these great tips, and I&rsquoll follow them the next time.

Often, stuffed poblano peppers come with a walnut sauce, but I wanted a pretty color and a very creamy sauce. I chanced the combination of avocado and coconut milk and it was delicious. The coconut milk did not overpower the sauce and the lime and cilantro, or in this case parsley, garnish pulled it all together. The most important part of the dish for me were the peaches. Peaches don&rsquot cook down, so they remain intact, sweet and juicy, helping to offset the heat. In the end the dish is very balanced.

Stuffed Poblano Peppers Recipe Ingredients

I make my stuffed poblano peppers filling with a mix of fresh veggies and heartier plant-based ingredients. It’s packed with bold, zesty flavor, but it feels really light and fresh at the same time. Here’s what’s in it:

  • Rice and black beans – They make this recipe hearty and satisfying! White and brown rice both work great here, so use what you have on hand.
  • Cauliflower – The secret ingredient that makes this filling so light! Broken into tiny pieces or pulsed into cauliflower rice, it makes you feel like you’re eating more rice than you really are.
  • Spices – Cumin, coriander, and oregano add delicious aromatic flavor.
  • Diced red onion, red bell pepper, and fresh spinach – They punch up the flavor and make these peppers feel super fresh.
  • And lime juice and tomatillo salsa add tangy, zesty flavor!

Find the complete recipe with measurements below.

The BEST Poblano Cream Sauce

I first discovered the heavenly taste of poblano cream sauce at Port Fonda in Kansas City. Since I don’t live in Kansas City, I had to learn how to make the sauce at home.

Lucky for me I was able to find some recipes online that I adapted to replicate the sauce at Port Fonda.

This poblano cream sauce is smokey creamy and spicy. It isn’t so spicy that it overwhelms other flavors, it just adds a little something extra.

My first order of business once I had learned how to make poblano cream sauce was to re-create Port Fonda’s chimichangas. The chimichangas came topped with a fried egg and served in a pool of poblano cream sauce, and the extra sauce was perfect for dipping tater tots.

It was the ultimate breakfast. My recipe for chimichangas is pretty close to the original and I make it again and again.

There are endless ways to use this sauce. It might be best to just keep a jar in your fridge at all times.

This poblano cream sauce is wonderful on chimichangas, tacos, burritos, and enchiladas. You can add it to a sandwich: a grilled cheese, fried chicken, or steak sandwich are all great options. The sauce also pairs perfectly with eggs. Drizzle it over scrambled eggs or fried eggs.

I add my poblano cream sauce on top of breakfast burritos…

and I love it in this recipe for Ranch Chicken Salad Bowls. I promise if you make a jar of this poblano cream sauce you will find lots of ways to enjoy it.

If you follow this recipe exactly, the sauce with has a medium spice level. It’s about a 6 out of 10. It is really easy to customize the spice level.

To make the sauce spicier add an extra poblano pepper and reduce the amount of sour cream. To make the sauce milder, add more sour cream and/or use three peppers instead of four.

This recipe yields about 3 cups of poblano cream sauce. How would you use this sauce? I would love to hear your ideas in the comments!

Quinoa Stuffed Poblano Peppers with Avocado Cream

I think I found my new favorite vegetable to stuff. I mean, bell peppers are okay, but I like to use them for flavor, not as the main part of my dish. Mushrooms are good too, but they can be watery. And then there’s squash, which I love, but I usually don’t want squash when it’s hot outside or humid. I save stuffed squash for cold crisp days and in Texas there is not a lot of those. So now I’m on to using poblano peppers.

Now I did look up traditional stuff poblano peppers and I thought it was interesting that they use raisins or something sweet mixed in, kind of like dried cranberries in stuffed squash. But I’m not a raisin person and I decided to play it safe.

Originally when I made this recipe I didn’t have the avocado cream. I wasn’t sure if it was going to need it or not. But I should know, you always need avocado cream. So you’ll see some pictures with and without the avocado cream. Before I go any further, below is the link to my avocado cream which uses yogurt instead, and you can even use fat free Greek yogurt to increase the protein and have only the fat found in the avocado. Either way, here’s the recipe!

Now! For those that do not use poblano peppers, these are not hot peppers. They are not even as hot as jalapenos. However, they do hold some heat in the seeds and where the seeds are held inside the pepper. When you clean out the pepper and remove the seeds and the area where the seeds are held (I don’t know what to call it), you can wear gloves or just make sure to wash your hands thoroughly before touching your face, etc. I had a paper cut on my finger and it slowly started to burn until the whole area was red and irritated. It’s not super hot, but it will cause irritation, and you definitely don’t want to rub your face if you have it on your hands.

That being said – the actual pepper, especially after roasting it, does not have much heat if any. I don’t mind spicy things here and there, but I’m definitely not a spicy person and I had no problem eating them.

One last thing to add – I am allergic to corn and the recipe needed a pop of color so I added a yellow bell pepper to the recipe. Corn goes much better, but that was my substitute and it did work well and tasted good, plus it had that extra color. There is instructions if you use either the yellow bell pepper or the frozen corn kernels.

Now on to the recipe! Enjoy it! It’s another recipe that scratches my vegetarian Tex Mex itch.

Recipe Summary

  • 4 medium fresh poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 4 thin slices shredded Cheddar cheese
  • slice shredded Monterey Jack cheese
  • 1 (15 ounce) can enchilada sauce (such as Hatch®)
  • aluminum foil
  • ¼ cup grated Cheddar cheese

Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.

Heat olive oil in a large skillet over medium heat stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.

Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

How to make the Chipotle Avocado Cream Sauce ->

This sauce is good on pretty much everything! I love it on top of these stuffed peppers because it provides some creaminess, a different texture, as well as a little kick from the chipotle. You have to have avocado of some kind when having Mexican food, so let’s make it into a sauce!

You can easily use your food processor or blender for this, but I wanted to do less dishes so I just used a fork and mashed it by hand. It came out perfectly! Your main ingredients are the avocado, a little bit of yogurt for tang, cilantro for that fresh flavor, lime for acidity, and some chipotle in adobo to give it some smoky flavor.

This is such an easy and relatively quick dinner idea. You can serve it alongside roasted chicken if you don’t want to keep it vegetarian, or even with a big salad!

Tips for Making Perfect Stuffed Poblano Peppers

If you want your stuffed peppers to be killer you need to make sure your filling is on point. And this filling is definitely on point, it has a couple different spices to give it that nice &ldquotaco&rdquo flavor, fire roasted tomatoes for tang and to keep the meat moist, and then some black beans for nutrition.

I kept my poblanos whole and just slit them down the middle to fill them with stuffing. (if you want to cut them in half and fill them you could do that as well) Then I topped these bad boys with cheese and oh my yum is this good y&rsquoall! The flavor in the stuffed poblanos alone is great but I&rsquom a sauce girl, so oh course I needed to add a sauce on top to finish this dish off. I topped it with an Avocado Crema made from greek yogurt, avocado, lime juice and a few spices.

It is absolutely amazing and perfectly comforting on a cold fall day (or in this case rainy day)! I guarantee you&rsquoll love it!

Other Keto/ Low-Carb Recipes to Try

I’d greatly appreciate if you left a star ★ rating (located near the top of the recipe card below), as well as leave a comment if you found this blog post helpful!

Also, don’t forget to keep up with me on Facebook, Twitter, Instagram, and Pinterest!

Stuffed Poblano Pepper Recipe With Cream Sauce

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