These gluten-free enchiladas swap tortillas for roasted poblano peppers, filled with enchilada-spiced ground beef and topped with a rich homemade red enchilada sauce.
I wanted to create a new stuffed pepper dish for a while, and this week I made Stuffed Poblano Enchiladas. By using roasted poblano peppers in place of tortillas, this recipe keeps the bold enchilada flavors while being naturally gluten free, lower in carbohydrates, and full of fresh roasted pepper goodness.
I’ve been making a homemade gluten-free red enchilada sauce for years; it’s the perfect finishing touch for these stuffed poblanos. The assembled peppers bake briefly so the sauce melds with the seasoned beef and the cheese melts to golden perfection. This is an easy weeknight dinner that’s slightly spicy, very satisfying, and ideal when you want classic Mexican flavors without tortillas.
Ingredients
- 6 large poblano peppers – roast and peel before stuffing (see tips below).
- 1 ½ pounds ground beef – or substitute ground turkey for a leaner option.
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ cup beef broth – or vegetable broth for a vegetarian version.
- 16 ounces red enchilada sauce – homemade or store-bought; my favorite homemade version is linked above.
- 1 cup shredded cheddar cheese – substitute pepper jack or spicy cheddar for more heat.
Step-by-step instructions
- Preheat the oven broiler to high.
- Place the poblano peppers on a baking sheet and broil, turning as needed, until the skins are blackened and blistered—about 4–6 minutes per side. Remove and let cool in a covered bowl or in a sealed plastic bag for 10–15 minutes to steam; this helps loosen the skins.
- Once cooled, peel off the charred skins, being careful not to tear the peppers. Leave them whole for stuffing, or make a single long slit down one side of each pepper, taking care not to cut all the way through. Remove seeds and membranes if you prefer less heat.
- Reduce the oven setting to 350°F (175°C) for baking later.
- In a large skillet over medium heat, add the ground beef and cook until browned and cooked through. Drain excess grease if needed.
- Stir in the chili powder, paprika, cumin, oregano, onion powder, garlic powder, and salt. Mix well so the spices coat the meat.
- Pour the beef broth into the skillet, reduce heat to low, and simmer for about 10 minutes so the flavors develop and the mixture thickens slightly.
- Spoon the seasoned ground beef into each roasted poblano pepper and place the stuffed peppers snugly in a large casserole dish.
- Pour the enchilada sauce evenly over the stuffed peppers, then sprinkle the shredded cheddar on top.
- Bake at 350°F for 15–20 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Remove from the oven and let rest for a few minutes before serving.
Serving suggestions and tips
These stuffed poblano enchiladas are naturally a bit spicy; cool them with a dollop of sour cream or a creamy avocado sauce. Fresh chopped cilantro, sliced green onions, or a squeeze of lime brighten the dish. For a lighter version, use ground turkey and reduced-fat cheese, or skip the cheese entirely and add diced tomatoes and avocado right before serving.
To roast poblanos without a broiler, you can char them on a gas stovetop over the flame, or on a hot grill, rotating until the skin is evenly blistered. Steaming the peppers after charring makes peeling much easier.
Variations
- Vegetarian: Replace the beef with soy chorizo, seasoned lentils, or a mixture of black beans and corn. Use vegetable broth instead of beef broth.
- Extra spicy: Add chopped jalapeño to the filling or use a hotter chili powder.
- Cheesy bake: Add a mix of cheeses—cheddar and Monterey Jack or pepper jack—for a creamier topping.
Nutrition (approx. per serving)
- Calories: 495 kcal
- Carbohydrates: 23 g
- Protein: 30 g
- Fat: 32 g (Saturated Fat: 13 g)
- Sodium: 1133 mg
- Fiber: 7 g
- Vitamin A: high; Vitamin C: high
These Gluten Free Stuffed Poblano Enchiladas make a flavorful, satisfying meal that highlights roasted peppers and classic enchilada seasoning without the tortillas. Perfect for a low-carb weeknight dinner or a cozy weekend bake.
