🧾 Ingredients
(Serves 4)
For the peppers:
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4 large poblano peppers
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8 oz (225 g) Monterey Jack or cheddar cheese, cut into sticks
For the egg batter (optional for extra fluffiness):
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3 large eggs, separated
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Pinch of salt
For the sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (14 oz / 400 g) crushed tomatoes
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½ tsp cumin
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½ tsp chili powder
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Salt and pepper, to taste
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Optional: ¼ tsp sugar (to balance acidity)
Optional garnish:
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Fresh cilantro, sour cream, or extra shredded cheese
👩🍳 Instructions
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Roast the peppers:
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Preheat oven to 400°F (200°C).
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Roast peppers on a baking sheet for 15–20 minutes, turning occasionally, until the skin is charred and blistered.
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Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, then make a slit down the side of each pepper and remove seeds.
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Prepare the sauce:
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In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes.
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Add garlic and cook 30 seconds more.
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Stir in crushed tomatoes, cumin, chili powder, salt, pepper, and optional sugar. Simmer for 10 minutes, stirring occasionally.
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Stuff the peppers:
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Insert cheese sticks into each pepper slit.
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Optional egg coating (for a “classic” style bake):
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Beat egg whites with a pinch of salt until stiff peaks form.
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Gently fold in the yolks.
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Dip stuffed peppers in the egg mixture and place in a greased baking dish.
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Bake:
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Preheat oven to 375°F (190°C) if not already.
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Pour tomato sauce over the peppers.
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Bake for 15–20 minutes, until the cheese is melted and the sauce is bubbly.
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Serve:
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Garnish with cilantro, extra cheese, or a dollop of sour cream.
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Serve warm, with rice or beans on the side for a complete meal.
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🌟 Tips & Variations
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Cheese options: Queso Oaxaca, pepper jack, or a blend of Monterey Jack + cheddar.
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Vegetarian twist: Add sautéed mushrooms or spinach with the cheese inside the peppers.
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Spicier version: Use a mix of poblano and mild jalapeño peppers.
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For extra richness, drizzle a little crema or sour cream on top before serving.
If you want, I can also give you a fully roasted, no-batter version that’s even quicker and lighter — still cheesy and delicious. Do you want that version too?
