Red Potato Stuffed Roasted Poblano Peppers
These Red Potato Stuffed Roasted Poblano Peppers are a bold and flavorful combination of creamy mashed potatoes and smoky roasted poblanos.
The rich filling features mashed red potatoes, sautéed onions, Hatch green chile, and a blend of cream cheese, sour cream, and shredded pepper jack, all perfectly balanced with a touch of lime juice.
Drizzled with homemade red chile sauce and baked until tender, these stuffed peppers make for a satisfying main dish or a tasty side. Whether served alone or with your favorite meal, this dish is sure to impress with its vibrant flavors and comforting textures.
Why You’ll Love This Recipe:
People will love this Red Potato Stuffed Roasted Poblano Peppers recipe for its irresistible combination of smoky, creamy, and savory flavors.
The roasted poblanos provide a tender, charred base that perfectly complements the rich, cheesy mashed potato filling, while the Hatch green chile adds a subtle heat and smokiness.
The lime juice brightens the dish, and the red chile sauce ties everything together with its bold, flavorful kick.
It’s a comforting, hearty dish that’s perfect for any occasion, offering a delicious balance of textures and a unique twist on traditional stuffed peppers.
Key Ingredients:
Poblano Peppers: Smoky and slightly spicy, they serve as the perfect vessel for the flavorful filling.
Red Potatoes: Creamy and rich, they form the base of the stuffing.
Hatch Green Chile: Adds a mild heat and smoky flavor to the mash.
Cream Cheese & Sour Cream: Provide a smooth, creamy texture to the potato filling.
Shredded Pepper Jack Cheese: Melts beautifully, adding a mild spice and richness to the dish.
Lime Juice: Brightens the filling with a fresh, zesty note.
Red Chile Sauce: A flavorful drizzle that enhances the entire dish with a bold kick.
Red Potato Stuffed Roasted Poblano Peppers:
Ingredients:
4 poblano peppers
4 red potatoes, peeled and cubed
1 small onion, finely chopped
1-2 tbsp Hatch green chile (or more, depending on heat preference)
4 oz cream cheese, softened
1/4 cup sour cream
1 tsp garlic powder
1 tsp cumin
1 cup shredded pepper jack cheese
Juice of 1 fresh lime
Red chile sauce (for drizzling)
Instructions:
Roast the Poblanos:
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove them from the oven and place them in a bowl covered with plastic wrap for 10 minutes. Afterward, peel off the skin and remove the seeds, leaving the peppers intact for stuffing.
Prepare the Potato Mash:
While the peppers are roasting, boil the red potatoes in salted water for about 10-12 minutes or until tender. Drain and mash them.
In a pan, sauté the chopped onion with a little oil until soft. Add the Hatch green chile, garlic powder, cumin, and stir to combine. Mix the sautéed onions and chiles into the mashed potatoes.
Add the cream cheese, sour cream, shredded pepper jack, and lime juice, mixing until smooth and creamy.
Stuff the Peppers:
Carefully stuff each roasted poblano pepper with the potato mixture, pressing gently to pack them.
Bake the Stuffed Peppers:
Place the stuffed peppers back on the baking sheet. Drizzle with red chile sauce and bake for 30 minutes at 425°F, or until the peppers are tender and the top is lightly browned.
Serve:
Serve the stuffed poblanos warm, drizzled with more red chile sauce, or alongside the remaining mashed potatoes as a delicious side dish.
Enjoy this flavorful and hearty dish!
Notes:
Adjust Heat: If you prefer a milder flavor, reduce the amount of Hatch green chile or use a milder pepper variety. For more heat, add diced jalapeños or extra chile sauce to the filling.
Creamy Texture: The mashed potatoes can be made even creamier by adding more sour cream or a splash of milk.
Make Ahead: You can prepare the potato filling and roast the poblanos ahead of time. Just stuff the peppers and bake them when you’re ready to serve.
Cheese Options: If you don’t have pepper jack, feel free to substitute with Monterey Jack, cheddar, or another melting cheese of your choice.
Red Chile Sauce: If you want to make your own red chile sauce, combine sautéed onions, garlic, tomato paste, and a mix of dried chiles (like ancho or guajillo), simmering it with broth for a rich sauce.
Leftovers: This dish stores well in the fridge for 2-3 days and can be reheated in the oven at 350°F for about 10-15 minutes.
Side Dish Option: The potato filling can also be served as a side dish on its own, paired with grilled meats or other vegetables.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 300 kcal | Protein: 7-9 g | Fat: 20 g | Saturated Fat: 7 g | Carbohydrates: 35 g | Dietary Fiber: 4 g | Sugars: 3 g | Cholesterol: 25 mg | Sodium: 450 mg
Frequently Asked Questions:
Can I use a different type of pepper instead of poblano?
Yes! If you prefer a milder pepper, you can use bell peppers. For more heat, try using Anaheim or jalapeño peppers.
Just keep in mind that the flavor profile might change slightly depending on the pepper variety.
Can I prepare the stuffed peppers in advance?
Yes, you can prepare the potato filling and roast the poblanos ahead of time.
Once stuffed, store the peppers in the refrigerator for up to 24 hours.
When ready to serve, bake them as directed.
Can I make this recipe vegan?
Absolutely! Use plant-based sour cream and cream cheese, and substitute dairy-free cheese (like vegan pepper jack) for the shredded cheese.
The recipe will still be creamy and flavorful.
How do I make the mashed potatoes extra creamy?
For an extra creamy texture, you can add more sour cream, cream cheese, or a splash of milk to the mashed potatoes.
You can also use a hand mixer to make the mash smoother.
Can I freeze these stuffed peppers?
Yes! After stuffing the peppers, you can freeze them before baking.
Wrap each stuffed pepper tightly in plastic wrap or foil and store in a freezer-safe container.
When ready to bake, thaw in the refrigerator overnight and bake as instructed.
How do I roast poblano peppers properly?
To roast poblano peppers, place them under the broiler or on a grill, turning occasionally, until the skin is charred and blistered.
Once done, place them in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes.
This helps the skin come off easily.
Can I use regular mashed potatoes instead of red potatoes?
Yes, you can use any type of potatoes you like, but red potatoes give a creamier texture that holds up well when stuffed in peppers.
Russet potatoes can be used as a substitute but may result in a fluffier mash.
How do I ensure the peppers don’t tear when stuffing them?
Be gentle when removing the seeds and skin from the roasted poblanos.
Use a spoon to scoop out the seeds carefully, and try not to pull too hard on the skin to avoid tearing the peppers.
Can I make the filling spicier?
Yes! If you want more heat, you can add diced jalapeños, extra Hatch green chile, or even a pinch of cayenne pepper to the potato mixture for an extra kick.
How do I know when the peppers are fully cooked?
The stuffed peppers are ready when they’re tender and the filling is heated through.
You can check by inserting a fork into the peppers – they should be soft, and the cheese on top should be melted and slightly golden.