Frozen Roasted Poblano Peppers Recipes

CHEESY ROASTED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don't worry this is perfect.
• Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.
• Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.
• In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.
• Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.
• Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.
• Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.
• Garnish with fresh cilantro if desired and enjoy!

HOW TO ROAST POBLANO PEPPERS

Steps:

• Roast in Oven (preferred method for larger batches)
• Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.
• Broiler
• Position oven rack 6 inches from broiler flame and preheat oven broiler to high.
• Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and broil for 10 minutes, flipping once, until all sides are blackened.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Grill
• With grill heated to a high temperature, place poblano pepper directly on grill grates.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles (3-4 minutes on each side). Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Gas Stovetop
• Place poblano pepper directly over an open flame.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.

STUFFED POBLANO PEPPERS

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.

STUFFED POBLANO PEPPERS (OAMC)

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.