Ingrid Hoffmann's Veggie-Stuffed Poblanos

Ingrid Hoffmann's Veggie-Stuffed Poblanos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.

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.

Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 stuffed poblano
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 stuffed poblano
  • Amount per serving Calories 110

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0.1g
  • Cholesterol 5mg
  • Sodium 160mg
  • Total Carbohydrate 13g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 5g
  • Potassium 550mg
  • Phosphorus 125mg

Choices/Exchanges: 3 Nonstarchy vegetable, 1 Fat



  • nonstick cooking spray
  • large poblano peppers
  • olive oil
    1 tbsp
  • white (button) mushrooms (coarsely chopped)
    1 package
  • carrots (shredded)
    1 cup
  • green onion (scallion) (thinly sliced)
  • garlic (minced)
    4 clove
  • salt
    1/8 tsp
  • chopped fresh basil leaves, or 2 Tsps. dried basil leaves (chopped)
    2 tbsp
  • queso fresco (crumbled)
    4 tbsp


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.