Stuffed Poblano Peppers Bobby Flay Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced
3 medium yellow onions, finely diced
6 sprigs fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

STUFFED PEPPERS



Stuffed Peppers image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
  • Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
  • Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

STUFFED POBLANO PEPPERS BOBBY FLAY



Stuffed Poblano Peppers Bobby Flay image

If you love Mexican food, you'll want to try these stuffed poblano peppers from renowned chef Bobby Flay.

Provided by TheChef

Categories     Main Course

Number Of Ingredients 12

6 Poblano peppers ((You can use "regular" peppers instead))
1 cup Monterey Jack cheese ((shredded))
1/4 cup Diced onion
2 tbsp Chopped cilantro
1 Jalapeño pepper ((seeded and finely chopped))
1 teaspoon Ground cumin
Salt and pepper
1/4 cup All-purpose flour
2 Eggs
1/4 cup Bread crumbs
Vegetable oil for frying
Salsa and Sour cream ((for serving))

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix Monterey Jack cheese, diced onion, chopped cilantro, jalapeño pepper, and ground cumin. Season mixture with Salt and pepper to taste.
  • Cut a slit down the centre of each poblano pepper, being careful not to cut through. Stuff each pepper with the cheese mixture.
  • In a shallow dish, whisk together flour and eggs. In another shallow dish, add bread crumbs. Dip each pepper in the flour mixture, then the egg mixture, and coat with bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat. Add stuffed peppers and cook until evenly browned, about 2 minutes per side.
  • Transfer peppers to a baking sheet and bake until cheese is melted and bubbly about 25 minutes.
  • Serve immediately with salsa and sour cream, if desired.
  • Enjoy!

CIN CHILI STUFFED POBLANO PEPPERS



Cin Chili Stuffed Poblano Peppers image

Provided by Food Network

Categories     side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 23

6 fresh poblano peppers
1 pound Cin Chili recipe follows, chilled
8 ounces shredded cheese (recommended: Mexican style cheese)
1 teaspoon chicken bouillon granules
2 tablespoons olive oil
1/2 teaspoon salt
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 teaspoon beef bouillon granules
1 (8-ounce) can tomato sauce (recommended: Hunt's)
5 tablespoons red chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
  • Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
  • 1/4 teaspoon ground black pepper
  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

BOBBY FLAY STUFFED POBLANO PEPPERS



Bobby Flay Stuffed Poblano Peppers image

Bobby Flay is known far and wide for his culinary expertise and his stuffed poblano pepper is one of his most in-demand recipes. Smokey, cheesy, crunchy, and packed with flavor, the Bobby Flay stuffed poblano pepper comes together in under an hour, is easy to make, and doesn't require any special ingredients or equipment.

Provided by Michael Cook

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 13

4 large poblano peppers
2 cups mushrooms (finely chopped (oyster is best))
1.5 cups soft goat cheese
1 cup Monterey jack cheese
1 clove garlic (minced)
½ tsp cumin
1 tsp kosher salt
1.5 cups rice flour
1 cup cornmeal
½ cup warm water
1 quart neutral oil for frying
2 tbsp canola oil
hot sauce for serving

Steps:

  • Char the poblano peppers. If you have a gas stove top, remove the stove grates and set all four burners to medium-high. Place the poblanos directly into the flames, turning every few minutes until the entire pepper is completely charred. If you have a kitchen torch, you can use that instead. Alternatively, heat your oven to 400°F and place the poblanos on a parchment-lined baking sheet. Dry roast the peppers in the oven for 30 minutes or until charred all over, turning every 10 minutes to encourage even charring. Transfer the poblanos to a large bowl and cover tightly with plastic wrap. Set aside.
  • Prepare your mushrooms. Heat 2 tablespoons of canola oil over medium heat in a large skillet. Add in the chopped mushrooms and cook until all of the moisture has cooked out and the mushrooms start to brown. About 10 minutes.Once browned, add in the garlic, salt and cumin and saute until the garlic and cumin are fragrant. About 2 minutes.
  • Make the filling. In a medium bowl, combine the goat cheese, shredded cheese and mushroom mixture and mix until the mushrooms are evenly distributed throughout the cheese. Set aside.
  • Prepare your frying station. You'll need 3 medium bowls. Fill one bowl with 1 cup of the rice flour, and one bowl with cornmeal. In the third bowl, combine ½ cup of rice flour and ½ cup warm water and whisk to combine. You should have a flour and water mixture that is similar to thin pancake batter. If the batter is too thick, add more water ¼ cup at a time until you've reached the desired consistency. Set aside.
  • Heat your frying oil. Add your frying oil to a Dutch oven or heavy bottomed pan and set over medium heat, allowing the oil to come up to 350°F.
  • Prepare the peppers. Using a butter knife, slough off the charred skin of the peppers. It should slide right off, but if it clings to the pepper, use a tiny bit of force, taking care not to pierce the poblano. If a little bit of skin won't budge, that's ok. Once peeled, cut a vertical line along the seam of the pepper, stopping at the stem base. Gently open the two flaps and remove the membrane and as many seeds as possible. Repeat with each pepper.
  • Stuff the peppers. Using a spoon, fill each pepper with 2-3 tablespoons of filling until the poblano is full but the flaps can still be closed. Once filled, use a cooking skewer or a toothpick to bring the seam back together and close the pepper. Repeat with each pepper.
  • Fry the stuffed poblanos. Place a poblano in the bowl of rice flour, using your hands to lightly coat the pepper all over. Shake off any excess. Gently dunk the poblano into the rice flour and water mixture and let any excess batter drip back into the bowl. Transfer the batter-coated poblano to the bowl of cornmeal, using your hands to completely coat the outside of the poblano. Gently shake off any excess. Carefully lower the pepper into the frying oil. It should start bubbling and sputtering immediately. If it doesn't, your oil isn't hot enough.Using a kitchen spider or fine-mesh sieve with a handle, occasionally turn the poblano to encourage even browning. Fry until the batter is golden brown, about 3 minutes. Remove from the oil and transfer to a wire rack to drain. Sprinkle immediately with kosher salt. Repeat with each pepper.Serve warm with your hot sauce of choice and enjoy!

Nutrition Facts : Calories 437 kcal, Fat 30.2 g, SaturatedFat 18.8 g, Cholesterol 88.8 mg, Sodium 1122 mg, Carbohydrate 27.4 g, Sugar 2.9 g, Protein 7.5 g, ServingSize 1 serving

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

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