Stuffed Pablano Peppers

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"Introduced to me by my in laws several years ago, this became a main staple in my arsenal of dinners."


35 m 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. In a large mixing bowl, combine EVERYTHING but the actual pablano peppers. Meanwhile, cut off the tops of the peppers, pull out the pit of seeds, and rinse remaining seeds out with cold water. Spoon meat mixture into (I usually end up letting the meat mound out of the top of the peppers in order to use entire mixture. Stick in the oven at 350 until an internal temperature of 165
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