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
CHORIZO AND RICE-STUFFED POBLANO PEPPERS
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
Provided by Donald C
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
- Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
- Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g
SMOKY POBLANO CORN PUDDING
In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.
Provided by Ashley Baron Rodriguez
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
- Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
- Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
- Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
- Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g
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 (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
SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE
Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!
Provided by Dans La Lune
Categories Pork
Time 30m
Yield 4 peppers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
- In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
- Meanwhile, start a large pot of salted water to boil.
- While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
- Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
- Start another pan on medium heat with a tablespoon of olive oil.
- Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
- Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
- Next, add the rice, and mix all together. Stir in the tomato paste and water.
- Add the cooked Chorizo sausage and stir well.
- Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
- Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
- Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
- Sprinkle cheese evenly over the tops of the peppers.
- Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
- Serve with extra enchilada sauce, refried beans, and sour cream.
- Enjoy!
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