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Oven-Baked Stuffed Poblano Pepper Recipe

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8 servings

Impress your guests with our Oven-Baked Stuffed Poblano Pepper Recipe! In less than an hour, this stuffed poblano pepper recipe can be enjoyed by all.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 min., stirring occasionally. Remove and discard bay leaf.
  • Fill peppers with tomato mixture; top with cheese. Place, filled sides up, in single layer in shallow baking dish sprayed with cooking spray.
  • Bake 15 min. or until cheese is melted and peppers are heated through.

How to Roast, Peel and Seed Poblano Peppers

Heat broiler. Place peppers on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot peppers in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Place peppers under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each pepper. Remove small cluster of seeds attached to the base.

Serving Suggestion

Serve this delicious dish with a crisp, mixed green salad and your favorite KRAFT Lite Dressing.

Special Extra

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 220
Total fat 14g
Saturated fat 6g
Cholesterol 35mg
Sodium 560mg
Carbohydrate 15g
Dietary fiber 3g
Sugars 3g
Protein 12g
% Daily Value
Vitamin A 15 %DV
Vitamin C 40 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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