Comments on: Stuffed Poblano Peppers

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 18 Jul 2025 16:13:37 +0000

In reply to Bob. Hi Bob, we don't peel the peppers. I hope you enjoy!

By: Bob

Bob — Fri, 18 Jul 2025 02:16:59 +0000

Can’t wait to try this! Do you recommend peeling the peppers?

By: gina

gina — Tue, 04 Mar 2025 15:16:23 +0000

Delicious! It’s simple, easy and so good. Thanks for a great recipe!

By: SueG

SueG — Tue, 17 Dec 2024 01:10:54 +0000

This was really good. The only thing I would change would be to roughly chop the spinach.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 01 Nov 2024 19:31:13 +0000

In reply to Sue. Hi Sue, I'd let the peppers thaw overnight in the fridge, then reheat them at 350°F until they're warmed through. Maybe 20 minutes? The timing will depend on the size of the peppers.

By: Sue

Sue — Mon, 21 Oct 2024 21:52:12 +0000

Have not tasted these yet, but made them more Italian style with shredded mozzarella and tomato sauce. I want to freeze them for another time. When ready to use them, what oven temp and how long should they be reheated?

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 19 Sep 2024 18:12:32 +0000

In reply to Jess. I'm so glad you've loved them so much!

By: Jess

Jess — Thu, 19 Sep 2024 00:31:24 +0000

We love these stuffed peppers. They are satisfying, light and fresh. This is my third time making them and they always get rave reviews. I have never had cauliflower when I have made them so I added a little extra black beans and rice to the mix. I have never had spinach and instead have used arugula and swiss chard. Instead of tomatillo salsa I use the tomato salsa that I have on hand. I add extra salt and seasonings to taste as I have found the recipe to be a little bland. I also use cayenne pepper in the filling. I top with Monterey Jack cheese the last five minutes of baking and they come out fine. Tonight we served with salsa, sour cream and guacamole but previous times we have served them with no toppings and they stand alone. Will be making this again before the season is over as the poblanos are in plenty now. Thanks for the great recipe!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Mar 2024 22:39:16 +0000

In reply to One2Sun. Hi, I'm so glad you loved it!

By: One2Sun

One2Sun — Wed, 06 Mar 2024 15:19:34 +0000

This recipe is so easy and so delicious! I paired it with a Mexican inspired cornbread. I didn’t have the tomatillo salsa so I just used a red salsa from the fridge. So good! Thank you for this recipe 🙂