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Chili Stuffed Pepper Casserole

A savory and comforting dish combining roasted poblano peppers, creamy cheese, and a delightful blend of spices, perfect for a hearty family meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium poblano peppers Roasted and chopped
  • 6 large eggs Beaten
  • 1 cup shredded cheese (cheddar or Monterey Jack) For mixing into the casserole
  • 1 cup milk For the batter
  • 1 cup all-purpose flour For the batter
  • 1 tablespoon baking powder For leavening the batter
  • 1 teaspoon salt To taste
  • 1/2 cup diced onion For flavor
  • 2 cloves minced garlic For flavor
  • 1 pound ground turkey (optional) For added heartiness
  • 1/4 cup sour cream For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roast the poblano peppers until the skins are charred. Remove the skins, seeds, and chop the peppers.
  3. In a large mixing bowl, beat the eggs and combine them with the milk, flour, baking powder, and salt. Mix until smooth.
  4. Stir in the chopped roasted peppers, shredded cheese, and diced onions. Incorporate cooked ground turkey if desired.
  5. Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  6. Bake for 30-35 minutes, or until the casserole is set and golden brown on top.
  7. Let cool slightly, then serve warm, topped with sour cream and optional fresh cilantro.

Notes

For variations, consider using bell peppers for a milder flavor or spice it up with cumin or chili powder. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat in the oven at 350°F for about 20 minutes.