This is one of my favorite weeknight dinners.
Poblano Verde is quick and easy to make, extremely delicious, and pretty healthy! I am so in love with the green sauce in this recipe—I could just eat the sauce with a spoon, haha—and sometimes I do 🤫!
So if you’re craving a dish that’s both creamy and zesty, with a hint of spice? Look no further than my Poblano Verde recipe, a true crowd-pleaser that’s sure to become a favorite at your dinner table.
The Inspiration for this Poblano Verde Recipe actually came from my hubby.
He always orders stuffed poblano peppers whenever we go out to eat at a Mexican restaurant. I thought I would create a home-cooked version that captures the essence of those delicious meals. To add my own twist, I included ranch seasoning because, let’s be honest, ranch is also one of my favorite things!
This recipe is surprisingly simple to make. Start by preparing the green sauce, blending sour cream, mayo, lime juice, cilantro, jalapeños, ranch seasoning, and cumin until smooth. Next, cook the ground meat in a skillet with olive oil, salt, pepper, cumin, and chili powder. Once the meat is browned, stir in the black beans.
Cut the poblano peppers in half and remove the seeds. In a baking dish, layer the meat mixture with the poblano peppers, top with shredded Mexican cheese, and bake until bubbly and golden. The result is a comforting and flavorful dish that’s perfect for any occasion.
I prefer Poblano Peppers to Bell Peppers.
Maybe it’s just me, but stuffed Bell Peppers can sometimes be bitter at least the green ones.
Poblano peppers are definitely the star of this dish, adding a mild heat and rich flavor. The green sauce, made with cilantro, jalapeños, and lime juice, brings a fresh and tangy twist, while the addition of sour cream and mayo makes it wonderfully creamy. You might be wondering why the addition of mayo?
- Creaminess and Richness: Mayo adds a richer, creamier texture than sour cream alone, making the sauce smoother and more luxurious.
- Flavor Balance: Mayo has a slightly tangy flavor that complements the sourness of the lime juice and the freshness of the cilantro, creating a well-rounded and balanced taste.
- Stability: Mayo can help stabilize the sauce, preventing it from separating as easily when heated. This can be especially useful for baking the dish or reheating leftovers. (The next day, these peppers are almost better as the flavors have time to meld!)
- Moisture: The oil in mayo helps keep the dish moist, ensuring that the meat and peppers don’t dry out during cooking.
Ground chicken or turkey keeps it light yet satisfying. Although if you wanted to substitute ground beef, it would be delicious that way too! I enjoy the zesty Verde sauce with the chicken or turkey because I think the ranch flavor pairs well with the poultry. Black beans add a striking contrast and extra protein. The ranch seasoning, cumin, and chili powder add depth and complexity, making every bite a delight.
If you don’t love spicy food…
Make sure to remove the seeds of the jalapeño before throwing it in the blender. This will give you a milder sauce.
Three peppers are enough for me and my husband to eat this two nights in a row. But if you’re serving a bigger crowd, it can easily be doubled!
We also usually eat these as the main dish, but I think they’d make a great appetizer as well.
They’d pair wonderfully with a side of Spanish Rice, refried beans, salad, grilled corn, or my mango guacamole recipe.
And I highly suggest following up this healthy meal with my Coconut Lime Tres Leches Cake! (you ate a healthy dinner, so you can have dessert right!? lol)
Closing Thoughts…
Poblano Verde is a delightful fusion of creamy, zesty, and spicy flavors that will transport your taste buds straight to your favorite Mexican restaurant. Whether you’re making this dish for a weeknight dinner or a special occasion, it’s sure to impress your family and friends. I hope you enjoy this recipe as much as we do. Don’t forget to share your Poblano Verde creations with me on social media and let me know how it turned out. Happy cooking and buen provecho!
What are your favorite Mexican-inspired dishes? Share your thoughts in the comments below!
Poblano Verde
Equipment
- Measuring Cups and Spoons
- Baking Sheet
- Knife and Cutting Board
- Large Skillet
- Spoon
Ingredients
Verde Sauce
- 1/2 Cup Sour Cream
- 1/4 Cup Mayo
- 2 tbsp Lime Juice
- 1 Bunch Fresh Cilantro rinsed
- 1 Large Jalapeño
- 1 tbsp Ranch Seasoning Powder
- 1/2 tsp Cumin
Other Ingredients
- 3 Large Poblano Peppers
- 1 15 oz can Black Beans drained and rinsed
- 1 Cup Shredded Colby Jack Cheese
- 1 lb Ground Chicken or Turkey
- 1 tbsp Water
- 1/2 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Toppings
- 1/4 cup Green Onions sliced
- 1/4 cup Cherry Tomatoes sliced
- 1/4 cup Sour Cream
Instructions
Verde Sauce
- In a food processor or blender, add 1/2 cup of sour cream, 1/4 cup mayo, 2 tbsp lime juice, one bunch of cilantro (even the stems can go in), one jalapeño (if you like spicy food, throw the whole thing in, if you want a milder sauce deseed it first), 1 tbsp of powdered ranch seasoning, and 1/2 tsp of cumin. Blend until smooth. You should have about 1 1/2 cups of sauce.
Other Ingredients
- Preheat the oven to 400°. Rinse the poblano peppers, slice them in half, and remove all the seeds. Arrange them on a baking sheet.
- In a large skillet, add a 1/2 tbsp of olive oil and cook the 1lb of ground chicken/turkey. Season the meat with a 1/2 tsp of cumin, 1/2 tsp of chili powder, 1/4 tsp salt, 1/4 tsp pepper. Add a 1/2 tbsp of water to help the spices more evenly coat the meat.
- Once the ground chicken/turkey is cooked, remove the skillet from the heat and add one 15oz can of drained/rinsed black beans and the Verde sauce you made earlier. Stir to combine.
- Fill each pepper with the ground chicken/turkey black bean mix and top each with cheese. Place the peppers in the oven on the middle rack and bake for 25-35 minutes. They're done when the cheese becomes golden brown and the pepper is tender.
- Serve immediately topped with sour cream, chopped green onion, and sliced cherry tomatoes. Enjoy!
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