I feel like Poblano peppers don’t get the attention they deserve. They have this distinct delicious taste that isn’t talked about enough. You get some spice with it, some deep flavor. I’m all for it.

I like a good stuffed pepper recipe. But I LOVE a good stuffed Poblano Pepper recipe. It doesn’t look that pretty, but it tastes outstanding. I can never forget the cheese. Cheese makes the dish over the top for me.

In this recipe I used buckwheat. Buckwheat is like a super complex carbohydrate that does a lot of good for your body. It has a very basic taste. Like a pasta or quinoa. I’d say, if you are interested in trying it then you definitely should. But if you want, you can always substitute it for cooked rice or cooked quinoa.

If you’re wondering what’s in the bottom of the pan there, it’s my secret weapon. Chicken stock. Chicken stock is something that helps the skins of the peppers become tender. The flavor of the chicken stock is almost unnoticeable, but somehow it adds a rich flavor to the dish. You end up with a completely bland taste with water in comparison.

If you’re into using your own tomato/pasta sauces made from scratch, check out my recipe here for canned tomato sauce: https://amotherscommission.blog/2025/07/10/easy-steps-to-make-and-can-homemade-tomato-sauce/

Stuffed Poblano Peppers

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings: 5

Course: Main Course, Side Dish

Ingredients Method Notes

Ingredients

  

• 2 cups Buckwheat Cooked
• 1 lb Ground Beef Defrosted
• 1/2 Onion Chopped
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Parsley
• 1/4 tsp Paprika
• 1/2 cup Tomato/Pasta Sauce Your choice on which Pasta or Tomato Sauce
• 1/2 cup Cheddar Cheese Shredded
• 1/2 cup Chicken Stock

Method

 

1. Add your pan to your stovetop and turn to medium heat. Add your oil.
2. Chop your onions and add them to the pan. Allow those to cook for 4-6 minutes.
3. Add your ground beef to the pan. Break it up into smaller pieces.
4. Add your spices to the pan. Mix this and allow it to cook on the pan for another 10-12 minutes.
5. Add your buckwheat and tomato sauce to the pan with the meat and mix. Allow all of this to cook for another 5 minutes. Then remove from heat.
6. Cut out the core and remove the seeds to your poblano peppers.
7. Preheat your oven to 400 degrees Fahrenheit.
8. Fill your peppers with your meat and buckwheat mixture. Then place your peppers into the baking dish.
9. Add the chicken stock to the bottom of the dish. Cover it with foil and bake it for 50 minutes.
10. Remove the foil from the baking dish. Top the peppers with cheese and bake for an additional 10 minutes. Enjoy!

Notes

• I used my canned tomato sauce for the sauce in this recipe. You can use any kind you’d like.