STUFFED POBLANO PEPPERS
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
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 POBLANO PEPPERS
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
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
STUFFED POBLANO PEPPERS
Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Provided by Amy Nash
Categories Dinner
Time 37m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
- Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
- Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
- Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.
Nutrition Facts : ServingSize 4 g, Calories 567 kcal, Carbohydrate 41 g, Protein 43 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 906 mg, Fiber 8 g, Sugar 4 g
STUFFED POBLANO PEPPERS (OAMC)
This is my recipe. I love chile relleno, but I wanted something with a little extra something and this is what I came up with. My DH and Sister absolutely love them as do my nephews. I usually do this in two steps (days) as it makes assembly easier. These freeze great so make a lot when peppers are in season.
Provided by Huskergirl
Categories Peppers
Time 55m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 14
Steps:
- Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides.
- Take out of broiler and put into a paper sack roll top down to seal and set aside.
- Fry sausages and drain. Add to other mixture ingredients and mix together.
- Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing.
- Take mixture insert into hole on top of pepper, then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour.
- Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours.
- Mix batter ingredients, folding in eggs whites at the very last.
- Roll peppers in flour before dipping in batter.
- Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried.
- If oil is too hot, batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper.
- OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw, place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way, maybe even better.
Nutrition Facts : Calories 712.8, Fat 51.9, SaturatedFat 22.4, Cholesterol 195.2, Sodium 1892.3, Carbohydrate 30.3, Fiber 3.7, Sugar 2.1, Protein 31.5
STUFFED POBLANO PEPPERS
Make and share this Stuffed Poblano Peppers recipe from Food.com.
Provided by gailanng
Categories Peppers
Time 45m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to broil.
- Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Slice the poblano peppers in half lengthwise and scoop out the insides; set aside.
- Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute.
- In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese or cream cheese.
- Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : Calories 384, Fat 12.8, SaturatedFat 4.5, Cholesterol 16.8, Sodium 658.4, Carbohydrate 57.5, Fiber 9.7, Sugar 1.9, Protein 14
STUFFED POBLANO PEPPERS
Can be served as a main dish or side dish. Please feel free to replace any of the ingredients for stuffing peppers to your liking.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
- Preheat oven to 400ºF/200ºC degrees.
- Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
- Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
- Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
- Top with 2 shrimp on each pepper and then put cheese on top.
- Bake in the oven for about 15 minutes or until cheese gets bubbly.
- Transfer to plates and sprinkle chopped cilantro on top.
- Infuse love and serve!
Nutrition Facts : Calories 379.7, Fat 17.4, SaturatedFat 9.1, Cholesterol 36.2, Sodium 567.8, Carbohydrate 44.8, Fiber 10.6, Sugar 2.8, Protein 18.6
STUFFED POBLANO PEPPERS
Red (ripe) pablano peppers with spiced soy-rizo, tomato, and rice stuffing. It's savory with a kick. This recipe sprung up from what was in my kitchen.
Provided by domestication in pr
Categories Soy/Tofu
Time 25m
Yield 6 pepper halves, 3 serving(s)
Number Of Ingredients 13
Steps:
- Set the rice to cook. (Usually one cup of rice requires 2 cups of water, but the amount of water varies by type of rice--check your package. Add rice to boiling water, bring to a boil again while stirring, and then cover and simmer on low, stirring occasionally until water is absorbed.).
- Wash the peppers. Sear under a broiler. If your broiler is a separate unit under your stove (like mine is), and you can't control the distance away from it, then you'll want to cut your peppers in half lengthwise first, and broil them rounded side up. If you can give them 4 or 5 inches from the broiler, then you can broil them whole, turning them every few minutes, and cut them afterwards. Either way, broil the peppers until the skin is blistered and blackened (10-20 minutes).
- While the peppers are cooking, mince the garlic and fry in the olive oil on low-medium heat in a medium-sized pan, for 5 minutes. During this you can chop the onion and cilantro.
- Turn the heat to medium, and add the soy-rizo, and cook for 3-5 minutes. Deglaze the pan with the cooking wine, getting all of the soy-rizo off of the bottom.
- Drain most of the liquid from the canned tomatoes, and add them, cooking for 2-3 minutes. While the tomatoes are cooking add the spices. Green peppercorns are optional because not everyone has them, and serranos are optional because not everyone will want the extra spice. If you don't use green peppercorn, I'd recommend black pepper (crushed) to give it some of that flavor.
- About this time, both the rice and the peppers should be finishing. Add the rice to the other sauce ingredients to taste (I ended up using about half. If you like your food more calm, you can add more, or you can use less to get more of a kick). Add the onion (raw).
- Place the peppers cut-side-up on a dish, and spoon in the filling. We ate 4 of the halves before I got to take a picture--they were that good! But they look very presentable if you arrange them around the rim of a round plate, narrow ends facing the center.
Nutrition Facts : Calories 469.9, Fat 15.7, SaturatedFat 2.2, Sodium 298.3, Carbohydrate 73.3, Fiber 7.4, Sugar 5.9, Protein 7.9
STUFFED POBLANO PEPPERS
I love spicy foods, and this is one of many variations of stuffed peppers that we eat around here. Perfect with steaks.
Provided by Kelly
Categories Vegetable
Time 40m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 4
Steps:
- To Prepare Peppers:.
- Preheat broiler. Fill large bowl or sink with ice cold water.
- On a foil covered rack in broiler, arrange peppers about a 1/2 inch from each other and broil about 2 inches from heat, turning peppers occasionally with tongs until skins are blistered and lightly charred, about 20 minutes. Place roasted peppers straight from the broiler into the ice cold bowl water. Turn your oven off of broil and your oven on at 400 degrees.
- While peppers are broiling, shred jack cheese and place in refrigerator until ready to stuff peppers.
- Remove peppers from water and peel the blistered skin. Once all skin is removed and discarded, cut the tops off peppers and remove the stems and seeds and slice down one side to create a opening for stuffing. Place peppers on cookie sheet and set aside while preparing your ground beef taco meat.
- To Prepare Filling:.
- Heat a heavy skillet over moderate heat unit hot, but not smoking and brown ground beef. Drain the browned ground beef, and place back into the heated skillet, add the burrito season (lawry's is preferred) and follow the instructions on the back of the package, will take about 15 minutes.
- To Stuff Peppers:.
- Keep peppers on cookie sheet while stuffing.
- Place about 3 tablespoons full of ground beef on bottom of peppers and a thin layer of shredded jack cheese on top of ground beef and repeat (you should have 1 layer meat 1 layer cheese 1 layer meat and 1 layer cheese) Pull sides of peppers together until they lap over each other (appearing closed). Now place peppers in the 400 degree oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 503.1, Fat 35.6, SaturatedFat 17.6, Cholesterol 127.6, Sodium 386.1, Carbohydrate 9.1, Fiber 3.7, Sugar 0.3, Protein 37
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
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