Stuffed Poblanos Casserole Recipes

STUFFED POBLANOS CASSEROLE

Steps:

• Before you start the process, set your oven to heat to 350°. Also, I used a 10.5" square baking tray for this casserole.
• Cut the tops of two poblano and cut the poblano into half. Remove the seeds and any spines. The tops can be chopped up and added to the casserole
• Lightly spray the inside of the baking tray first.
• Start by adding 1 can (15oz) of fire roasted tomatoes
• Throw in 1 cup of diced red onions
• Add 3/4 cup of lentils and 3/4 cup of orzo
• Add 1 Tbsp of taco seasoning and 1 Tbsp of dried oregano
• Add 1.5 Tbsp of salt.
• Add 3 cloves of garlic (I grated the garlic)
• Add the chopped poblano tops
• Add 1 Tbsp of nutritional yeast
• Add 5 cups of water
• Mix well
• Gently drop in the halved poblanos
• Top with a foil. Make sure you seal it tightly. The rising heat from the inside of the casserole dish will loosen it up a little.
• Place in the oven for 2 hours at 350°
• Remove the casserole dish from the oven and gently remove the foil. Do not discard the foil just yet
• Add 1/4 cup of coconut milk and drizzle 1 Tbsp of lemon juice. Serve this way or top with cheese
• If using cheese, add it now and cover with the foil again.
• Place it back in the oven and cook for 15 min or until the cheese has melted completely and crusted slightly
• Remove from the oven and serve after cooling it for a few minutes.

STUFFED POBLANO CASSEROLE

Steps:

• Preheat oven to 375. Spray a 13 x 8 casserole dish with non-stick spray
• Combine chicken, salsa, poblano peppers, spices, and 1/4 cup of water in a medium pot over medium heat. Bring to a boil, then cook for 10-15 minutes or until the chicken is cooked through. Stir occasionally. Once the chicken has cooked through, remove and dice it.
• Add chicken and cooking sauce to the casserole dish.
• Mix in cooked rice, black beans, corn, tomatoes, and 1 cup of cheese. Top the casserole with the remaining 1 cup of cheese. Cook until cheese is melted and bubbly, about 15 minutes.
• Top with cilantro, lime juice, and avocado.

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.

BAKED BEEF CHILES RELLENOS CASSEROLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

STUFFED POBLANOS

Steps:

• Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
• In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
• Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
• Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

STUFFED POBLANO PEPPERS

Steps:

• Carefully cut stems out of peppers and remove seeds.
• Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
• While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
• Sauté for a few minutes. Add garlic, oregano and cumin.
• Sauté for about 10 minutes more.
• Add crushed tomatoes and lime juice.
• Sauté for about 10 more minutes.
• When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
• Stuff with corn mixture.
• Top with cheese.
• Put under broiler until cheese is melted for about 2 minutes.
• Serve.

YVONNE'S UNSTUFFED POBLANO CASSEROLE

Steps:

• 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
• 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
• 3. Decrease the oven temperature to 350°F.
• 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
• 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
• 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
• 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.

STUFFED POBLANOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
• Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
• Add stuffing to peppers and place in a baking pan.
• Bake in the preheated oven for 20 minutes.