Sweet potatoes and zucchini stuffed poblano’s

Irisa Raina 9


Poblanos are not a very not pepper, you can always do these with hotter peppers if you would like. You’ll get a subtle kick from these peppers.
I have made these with cheddar cheese, which was very good.
I have made these with Swiss cheese, didn’t really like them.
Blue cheese was good as well.
So use the cheese that you think you’d enjoy.
The amount of potato mixture you’ll have will be more than you’ll need for this dish. Freeze the left over potatoes for adding to soups or eggs or what ever you like.
Also you can assemble these and freeze them. Then all you need to do is bake them.


★★★★★ 1 vote

15 Min
40 Min


  • ·
    3 large poblano’s
  • ·
    2 small sweet potatoes, washed & peeled
  • ·
    1 medium zucchini
  • ·
    2 medium white potatoes, washed and peeled
  • ·
    3 tablespoon fresh ground pepper
  • ·
    3 tablespoons sea salt
  • ·
    ½ teaspoon fresh ground nutmeg
  • ·
    parmesan cheese “freshly grated “ about 1 cup or so

How to Make Sweet potatoes and zucchini stuffed poblano’s


  1. With a food processor, shred the potatoes and zucchini.
  2. Put the potatoes and zucchini in some water, enough to cover.
    Bring to a boil and turn off right away. Let sit in the hot water for 5 minutes, drain and cool. You only want to soften the potatoes and zucchini not really cook them.
  3. Let the potatoes cool down completely and then mix with the pepper, salt, nutmeg & ¾ of the cheese. Mix thoroughly.
  4. Slice the peppers in ½ lengthwise and clean them then fill the peppers with the potato mixture.
  5. Top with the cheese, cover and bake 325 for about 40 minutes, depending on your oven.
  6. I served these yesterday with “ apricot & cream pork chops” pictured here....recipe to be posted soon.

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