Mexican Stuffed Poblano Peppers with Mole Sauce – A Flavorful Culinary Journey

A Story of Family, Flavor, and Tradition

The first time I experienced the magic of stuffed poblano peppers with mole sauce, I was sitting in my grandmother’s sunlit kitchen, watching her carefully prepare each ingredient. She always believed that food tells a story, and this dish spoke of warmth, tradition, and deep, rich flavors. The smoky poblanos, filled with a savory mixture, paired beautifully with the velvety mole sauce—a perfect blend of spice, chocolate, and depth.

Today, I want to share this authentic Mexican dish with you, breaking down every step so you can recreate the same experience in your own kitchen. Whether you’re cooking for a special occasion or just want to enjoy bold, complex flavors, this recipe is sure to impress.

Why This Dish Stands Out

This dish is more than just a meal—it’s an explosion of taste, culture, and history on a plate.

✔ Balanced Flavors: A mix of smoky, sweet, spicy, and savory in every bite.
✔ Nutritious & Filling: Packed with protein, fiber, and essential nutrients.
✔ Versatile & Customizable: Choose a meat or vegetarian filling based on your preference.

Gathering the Essential Ingredients

Before we start cooking, let’s go over the key ingredients that bring this dish to life.

For the Stuffed Poblano Peppers:

• 4 large poblano peppers (200g each)
• 1 cup cooked rice (200g)
• 1 cup black beans (200g), drained and rinsed
• 1/2 cup corn (100g)
• 1/2 pound ground beef or chicken (225g) (use mushrooms for a vegetarian option)
• 1 small onion (80g), diced
• 2 cloves garlic, minced
• 1 teaspoon cumin (2g)
• 1 teaspoon smoked paprika (2g)
• 1/2 teaspoon salt (1g)
• 1/2 teaspoon black pepper (1g)
• 1/2 cup shredded cheese (60g) (optional)
• 2 tablespoons olive oil (30ml)

For the Mole Sauce:

• 2 tablespoons vegetable oil (30ml)
• 1 small onion (80g), chopped
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (10g)
• 2 dried ancho chilies (rehydrated and chopped)
• 1/2 teaspoon cinnamon (1g)
• 1 teaspoon cumin (2g)
• 1 teaspoon smoked paprika (2g)
• 1 teaspoon dried oregano (2g)
• 1/4 cup crushed tomatoes (60ml)
• 2 tablespoons unsweetened cocoa powder (15g)
• 1 tablespoon peanut butter (15g)
• 1 cup chicken or vegetable broth (240ml)
• 1 teaspoon honey (5ml) (optional)
• Salt to taste

Step-by-Step Cooking Process

Step 1: Roasting the Poblano Peppers

Roasting poblanos enhances their flavor and softens their texture, making them ideal for stuffing.

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin blisters.
3. Transfer them to a bowl, cover, and let them steam for 10 minutes.
4. Peel off the charred skin, then make a slit down one side to remove the seeds while keeping the pepper whole.

💡 Pro Tip: For a more intense smoky flavor, roast the peppers directly over a gas flame, turning them until evenly blackened.

Step 2: Preparing the Filling

A good stuffing should be well-seasoned and packed with texture.

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the diced onion and garlic, sautéing until fragrant.
3. Stir in the ground meat (or mushrooms for a vegetarian version) and cook until browned.
4. Mix in the black beans, corn, cumin, smoked paprika, salt, and pepper.
5. Add the cooked rice and stir until well combined. Remove from heat and let cool slightly.

Step 3: Creating the Mole Sauce

The soul of this dish lies in its mole sauce, a blend of deep, rich flavors.

Instructions:

1. In a saucepan, heat vegetable oil over medium heat.
2. Add the onion and garlic, cooking until soft.
3. Stir in sesame seeds, chopped ancho chilies, cinnamon, cumin, smoked paprika, and oregano. Toast for 2 minutes.
4. Mix in crushed tomatoes, cocoa powder, and peanut butter. Stir well.
5. Pour in the broth and let the sauce simmer for 10 minutes.
6. Blend the sauce until smooth. Add honey for a touch of sweetness, if desired.
7. Return to heat and simmer for 5 minutes. Season with salt to taste.

Step 4: Stuffing & Baking the Peppers

Now that our components are ready, it’s time to assemble everything.

Instructions:

1. Carefully spoon the filling into each poblano pepper.
2. Place the stuffed peppers in a baking dish and cover with foil.
3. Bake at 350°F (175°C) for 15 minutes.
4. Remove from the oven and drizzle with warm mole sauce.

Step 5: Garnishing & Serving

For a vibrant, flavorful presentation, garnish your stuffed peppers with:

• Fresh cilantro leaves
• Crumbled queso fresco or feta cheese
• Sliced avocado
• Toasted sesame seeds

Serve with warm tortillas or a side of Mexican rice for a complete meal.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	450 kcal
Protein	22g
Carbohydrates	50g
Fat	18g
Fiber	10g
Iron	15% DV
Vitamin C	40% DV

Final Thoughts: A Flavorful Experience Worth Trying

Cooking Mexican Stuffed Poblano Peppers with Mole Sauce at home is a rewarding experience that brings together bold flavors and cultural tradition. Whether you’re making this dish for a family gathering or a weeknight meal, it’s guaranteed to be a hit.

So grab your ingredients, embrace the process, and enjoy the magic of authentic Mexican cuisine in your own kitchen. ¡Buen provecho!

Frequently Asked Questions (FAQs)

1. What makes poblano peppers different from other peppers?

Poblano peppers have a mild heat with a deep, smoky flavor, making them perfect for stuffing. When roasted, they develop a rich, slightly sweet taste.

2. Is mole sauce always made with chocolate?

Not always! Traditional mole sauce includes a blend of dried chilies, spices, and nuts. Chocolate is added in some variations to enhance depth and richness.

3. Can I make this dish vegetarian?

Absolutely! Simply replace the meat with mushrooms, quinoa, or additional black beans to keep the filling hearty and satisfying.

4. How spicy is this dish?

Poblano peppers are mild, but the mole sauce can be adjusted for spice. Add extra chilies for heat or reduce them for a milder flavor.

5. Can I prepare the mole sauce in advance?

Yes! Mole sauce can be made ahead of time and stored in the fridge for up to a week or frozen for longer storage.

6. What are good side dishes to serve with stuffed poblano peppers?

Mexican rice, refried beans, fresh guacamole, or warm corn tortillas pair beautifully with this dish.

7. How can I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for a quick option.

8. Can I use a different type of chili if I can’t find poblanos?

Yes! Bell peppers work well for a mild version, while Anaheim peppers offer a similar but slightly spicier alternative.

9. What kind of chocolate should I use for the mole sauce?

Use unsweetened cocoa powder or Mexican chocolate for an authentic, rich flavor. Avoid milk chocolate, as it can make the sauce too sweet.

10. Is this dish gluten-free?

Yes! This dish is naturally gluten-free, but always check ingredient labels, especially for broth and chocolate, to ensure no hidden gluten.

Thank You for Reading!

Thank you for taking the time to explore this Mexican Stuffed Poblano Peppers with Mole Sauce recipe! I hope it brings warmth, flavor, and a touch of tradition to your table. Cooking is a journey, and I’m grateful to share it with you. If you try this recipe, I’d love to hear your thoughts—feel free to leave a comment or share your experience. ¡Buen provecho! 🌿🌶🍫