Authentic home cooking from Mexico, with US measurements. 
Light Cheese-Stuffed Poblano Peppers
I love stuffed peppers, but breading and frying them with flour is off my diet. So I make them without breading—they still turn out delicious and are low in calories and carbs.
Light Cheese-Stuffed Poblano Peppers
I love stuffed peppers, but breading and frying them with flour is off my diet. So I make them without breading—they still turn out delicious and are low in calories and carbs.
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Score an X on the skin of the tomatoes and cook them with the onion and garlic until the skins start to peel away.
- 2
Peel the tomatoes and blend them with the onion and garlic. Heat the oil in a skillet over medium heat and pour in the blended mixture. You can strain it if you prefer a smoother sauce without seeds.
- 3
Sauté the sauce until it changes color. Season with salt and pepper. Meanwhile, cut the cheese into medium pieces so they fit well inside the peppers. Stuff the peppers with the cheese.
- 4
Close the peppers and secure them with toothpicks. Place them on top of the sauce, cover, and heat through.
- 5
Place each pepper on a plate and cover with the tomato sauce. Serve with rice, beans, or your favorite side.
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